Welcome to soup season! There’s nothing quite like a warm, comforting bowl of soup to chase away the chill, and this creamy chicken and gnocchi soup recipe is the ultimate comfort food. Imagine tender potato gnocchi floating in a rich, silky broth, perfectly balanced with succulent chicken and a medley of aromatic vegetables. If you’re a fan of Olive Garden’s famous Chicken Gnocchi Soup, prepare to be amazed – this homemade version captures all the beloved flavors and textures, possibly even surpassing the original!

Like many, I have a few favorite restaurant dishes that hold a special place in my heart, and Olive Garden’s chicken gnocchi soup is undoubtedly one of them. Its incredibly creamy and satisfying nature, coupled with those delightful, tender pillows of potato gnocchi, makes it an unforgettable experience. However, living far from the nearest Olive Garden meant indulging in this crave-worthy soup was a rare treat – perhaps once or twice a year if I was lucky.

This culinary dilemma sparked a mission: to create my own version that tasted just as good, if not better, than the restaurant’s. After numerous attempts and careful adjustments, I finally cracked the code. The secret lies in the harmonious blend of milk and heavy cream, which creates a broth that is wonderfully silky without being overly heavy. The balance of fresh vegetables, hearty chicken, and delicate gnocchi is pure perfection. I’m absolutely certain you and your family will fall in love with this recipe, just as we have!

Why This Creamy Chicken Gnocchi Soup Will Become Your New Favorite

This isn’t just another chicken soup recipe; it’s a culinary experience designed for ease, flavor, and ultimate satisfaction. Here’s why this homemade creamy chicken and gnocchi soup will earn a permanent spot in your recipe rotation:

• Effortlessly Delicious: Forget about recipes that demand hours of simmering! This comforting soup comes together in under 45 minutes, using straightforward ingredients you likely already have on hand. It’s perfect for busy weeknights when you crave something wholesome and flavorful without the fuss.
• Smart Use of Leftovers: This recipe is a fantastic solution for utilizing leftover cooked chicken. Whether it’s the remnants of a rotisserie chicken, pre-shredded chicken from meal prep, or even turkey from holiday dinners, it seamlessly integrates, adding robust flavor and cutting down on cooking time. While fresh chicken works wonderfully, this is your go-to recipe for zero-waste deliciousness.
• A Family Favorite: Even the pickiest eaters at your table will be asking for seconds of this delightful soup! The tender gnocchi and creamy broth are universally appealing. A little tip for the veggie-averse: you can adjust the amount of spinach to suit individual preferences – a gentle introduction ensures everyone enjoys their bowl.
• Rich Layers of Flavor: Every spoonful of this creamy chicken gnocchi soup is a symphony of taste. From the initial sauté of fragrant aromatic vegetables, through the savory notes of tender chicken, to the luxurious, rich broth infused with herbs, this soup delivers a deeply satisfying and complex flavor profile that will warm you from the inside out.
• Olive Garden Taste, Homemade Goodness: You no longer need to travel to your favorite Italian-American chain to enjoy this classic. This recipe truly is a spot-on copycat, allowing you to recreate that beloved restaurant experience right in your own kitchen, often at a fraction of the cost and with fresh, high-quality ingredients.

Essential Ingredients for Your Creamy Chicken Gnocchi Soup

Crafting this flavorful soup requires a thoughtful selection of ingredients, each playing a crucial role in achieving that perfect creamy consistency and savory depth. Here’s a detailed look at what you’ll need:

• Gnocchi: You’ll need 1 pound (approximately 454g or 16oz) of potato gnocchi, which is typically the size of a standard package. Store-bought gnocchi, found in the pasta aisle (shelf-stable) or frozen section, works perfectly for convenience. If you’re feeling adventurous, homemade gnocchi can elevate this soup even further, offering an incredibly tender texture.
• Chicken: For a quick and easy shortcut, I highly recommend using pre-cooked chicken. Leftover rotisserie chicken is ideal, providing excellent flavor and minimal prep. Alternatively, you can use shredded chicken that you’ve cooked and prepped in advance, such as Dutch oven shredded chicken. If using raw chicken, simply cook and shred it before adding it to the soup.
• Broth: The creamy foundation of this soup begins with 4 cups of chicken broth. Opt for low-sodium chicken stock or broth to better control the overall saltiness of your dish. You can always add more salt to taste at the end, ensuring it’s perfectly seasoned for your preference.
• Heavy Cream and Milk: The signature “creamy” aspect of this soup comes from a balanced mixture of equal parts heavy cream and milk. This combination yields a wonderfully silky and luxurious broth that isn’t too heavy, allowing the other flavors to shine through beautifully. Whole milk is preferred for its richness, but 2% milk can also be used.
• Fresh Spinach: The soup is finished with several generous handfuls of fresh spinach. Baby spinach is particularly tender and wilts quickly, making it an excellent choice. If you’re using regular spinach, simply chop it into smaller, manageable pieces to ensure it blends well into the soup.
• Aromatic Vegetables: A classic trio of onion, celery, and carrot forms the flavorful base, complemented by minced garlic. Grating the carrot rather than dicing it is a small but impactful tip; it helps the carrot cook more quickly, integrate seamlessly into the broth, and adds a lovely fleck of color to every bite without being overtly chunky.
• Seasonings: A simple yet effective blend of dried thyme, Italian seasoning, salt, and black pepper brings out the best in this soup. These herbs are classic companions to chicken and complement the creamy broth beautifully. If you have fresh thyme on hand, feel free to use it – just remember to double the amount specified for dried herbs for equivalent flavor.
• Olive Oil: Essential for sautéing the aromatic vegetables, helping them soften and release their flavors.

How to Make This Delicious Creamy Chicken and Gnocchi Soup

Creating this comforting chicken gnocchi soup is a straightforward process that yields incredibly delicious results. Follow these simple steps for a perfect bowl every time:

1. Sauté the Aromatics: Begin by heating 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the diced onion, celery, and shredded carrot. Sauté for about 3-5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
2. Deglaze and Add Broth: Pour in the 4 cups of chicken broth. Use a wooden spoon to gently scrape up any browned bits that may have accumulated at the bottom of the pan. These “fond” bits are packed with flavor and will dissolve into the broth, adding depth to your soup.
3. Incorporate Chicken and Seasonings: Stir in the 2 cups of cooked chicken (shredded or chopped), dried thyme, Italian seasoning, and a initial pinch of salt and black pepper. Stir everything well to combine. Increase the heat to medium-high and bring the soup to a gentle boil.
4. Add the Gnocchi: Once the soup is boiling, carefully add the 1 pound of gnocchi. Stir gently to ensure the gnocchi are submerged and don’t stick together or to the bottom of the pot. Boil the gnocchi for exactly 4 minutes.
5. Simmer and Soften: After 4 minutes of boiling, reduce the heat to low-medium and let the soup simmer for another 4 minutes. This allows the gnocchi to continue cooking through and become perfectly tender.
6. Introduce the Creaminess: Now for the magic! Pour in 1 cup of milk and 1 cup of heavy cream. Stir well to fully incorporate the dairy into the soup, ensuring a smooth, creamy consistency.

7. Thicken the Soup: With the milk and cream added, increase the heat slightly back to medium. Simmer the soup gently for about 3-4 minutes, stirring occasionally. You’ll notice it beginning to thicken to a luxurious consistency. Be careful not to bring it to a rolling boil, as this can cause the dairy to separate.
8. Wilt the Spinach: Add 2 cups of chopped fresh spinach (or baby spinach) to the soup. Stir it in thoroughly, allowing the residual heat of the soup to quickly wilt the spinach until it’s tender and vibrant green. This usually takes just 1-2 minutes.
9. Taste and Adjust: Before serving, taste the soup and adjust the seasonings as desired. You might want to add more salt, pepper, or a pinch more Italian seasoning to suit your palate.
10. Serve and Garnish: Ladle the steaming hot creamy chicken gnocchi soup into individual bowls. Garnish with a sprinkle of fresh thyme, a crack of black pepper, a generous dusting of grated Parmesan cheese, or even some red pepper flakes for a subtle kick. Enjoy immediately!

Perfect Pairings: Serving Suggestions for Your Soup

This hearty and creamy chicken gnocchi soup can be a meal in itself, but it also pairs beautifully with a variety of sides that complement its rich flavors and textures. Here are some ideas to complete your cozy dinner:

• Crusty Bread: A warm, crusty loaf of bread is perfect for soaking up every last drop of the delicious, creamy broth. Garlic bread is an excellent choice for an extra flavor boost.
• Garlic Breadsticks: Recreate the full Olive Garden experience with warm, buttery garlic breadsticks. They are an absolute classic pairing with this soup.
• Crackers: Simple and satisfying, a few buttery crackers offer a nice textural contrast and a classic soup companion.
• Biscuits: Flaky, homemade biscuits can add another layer of comfort and are wonderful for dipping.
• Dinner Rolls: Soft and warm dinner rolls are always a welcome addition to any soup meal.
• Fresh Side Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing counterpoint to the rich soup, balancing the meal beautifully.
• White Wine: For an adult pairing, a dry white wine such as a Pinot Grigio or Chardonnay can enhance the flavors of the creamy chicken gnocchi soup.

Storing and Freezing Your Creamy Chicken and Gnocchi Soup

Proper storage ensures you can enjoy the deliciousness of this soup for days to come. Here’s how to handle leftovers:

Storing Leftovers

Once cooled to room temperature, transfer any leftover soup to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating individual portions, you can do so gently on the stovetop over low heat, or in the microwave. If the soup appears too thick after refrigeration, a splash of extra chicken broth or milk can help restore its original consistency.

Can this soup be frozen?

While technically possible, I generally do not recommend freezing this particular soup if you prioritize its original texture and consistency. This is due to two key ingredients: gnocchi and dairy.

• Gnocchi: Upon thawing and reheating, potato gnocchi tends to absorb more liquid, becoming overly soft, “bloated,” and sometimes even crumbly. It loses its delightful chewy texture.
• Dairy: Soups containing ample amounts of heavy cream and milk can sometimes separate or become grainy when frozen and thawed. The emulsion can break, resulting in a less smooth and appealing texture.

That being said, if you don’t mind these potential texture changes and wish to extend its shelf life, you can freeze the soup in a freezer-safe container for up to 3 months. To freeze, ensure the soup is completely cool before transferring to containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before gently reheating on the stove, stirring frequently. You might need to add a bit more broth or milk to smooth it out.

Expert Tips for the Best Creamy Chicken and Gnocchi Soup

Achieving restaurant-quality results at home is easier than you think with these helpful tips:

• Simmer, Don’t Boil, for Perfect Thickening: Once you’ve added the milk and heavy cream, it’s crucial to let the soup simmer gently over medium heat, rather than bringing it to a rolling boil. Simmering allows the soup to gradually thicken to a beautiful, silky consistency. Boiling dairy can cause it to curdle or separate, resulting in an undesirable grainy texture. Keep the heat moderate and stir occasionally.
• Embrace Leftover Chicken: This creamy gnocchi chicken soup is truly a perfect vehicle for using up whatever cooked chicken you have. I particularly love using scraps from a rotisserie chicken, which I often shred and stash in the freezer specifically for quick soup nights like this. This not only saves time but also adds wonderful savory flavor to the broth.
• Dutch Oven Usage: Start Cold: If you’re cooking with an enameled cast iron Dutch oven (like a Le Creuset or Staub), remember to add the olive oil to a cold pot before placing it on the heat. Unlike raw cast iron or stainless steel, preheating an empty enameled Dutch oven for several minutes can potentially damage the enamel coating over time. Always add your oil or liquids before heating an enameled pot.
• Grate Your Carrots: As mentioned in the ingredients, grating the carrot instead of dicing it is a small change with a big impact. It ensures the carrot cooks quickly and integrates smoothly into the soup, providing flavor and color without noticeable chunks, which is often preferred in creamy soups.
• Season in Layers and Taste: Don’t just dump all your seasonings in at once. Add a base amount of salt, pepper, and herbs with the chicken and broth, then taste and adjust at the very end. This allows you to tailor the flavor to your preference, especially if using low-sodium broth or different brands of chicken.
• Don’t Overcook Gnocchi: Gnocchi cooks relatively quickly. Boiling for 4 minutes and then simmering for another 4 minutes is usually sufficient to make them tender without turning them mushy. Overcooked gnocchi can become soft and lose their appealing texture.

Tailor It to Your Taste: Thoughtful Substitutions

This creamy chicken gnocchi soup recipe is wonderfully adaptable, allowing you to make adjustments based on dietary needs or ingredient availability. Here are some common substitutions:

• Gluten-Free: Easily make this soup gluten-free by using gluten-free gnocchi, which is readily available in most grocery stores. Additionally, always check the label of your store-bought chicken broth or stock, as some brands may contain barley or other gluten-containing ingredients. Opt for certified gluten-free broth for peace of mind.
• Half-and-Half: If you don’t have separate milk and heavy cream, you can substitute the combined 2 cups of milk and heavy cream with 2 cups of half-and-half. This will still yield a rich and creamy broth, although perhaps slightly less decadent than using heavy cream.
• Keto/Low Carb: Transform this into a keto or low-carb friendly soup by swapping potato gnocchi for cauliflower gnocchi. While the texture will be different, it still provides a hearty element. You can also substitute the shredded carrot for an additional rib of celery or other low-carb vegetables like zucchini, or simply omit it if the small amount of carbs isn’t a concern.
• Without Heavy Cream (Lower Calorie/Fat): For a lighter version, substitute the whole milk and heavy cream combination with 2 cups of evaporated milk. Evaporated milk provides a good amount of creaminess without the high fat content of heavy cream. Using cauliflower gnocchi instead of potato gnocchi also naturally reduces the calorie count.

Creative Twists: Delicious Variations

Feeling creative? This chicken and gnocchi soup provides a fantastic base for exploring new flavors and ingredients:

• Creamy Chicken and Potato Soup: If gnocchi isn’t your preference or isn’t available, simply substitute it with 3 cups of cubed and peeled potatoes (Yukon Gold or red potatoes work well). Cook the potatoes in the broth until fork-tender before adding the dairy.
• Cheesy Chicken Gnocchi Soup: For cheese lovers, stir in 1 to 2 cups of shredded sharp cheddar cheese (or a blend like Italian mix) just after adding the spinach. Stir continuously until the cheese is completely melted and incorporated into the soup, making it extra decadent and rich.
• Turkey Gnocchi Soup: Easily transform this into a delicious turkey soup! Simply substitute the shredded and cooked chicken for an equal amount of cooked turkey. This is an excellent way to use up leftover holiday turkey.
• Vegetarian Gnocchi Soup: Omit the chicken and use vegetable broth instead of chicken broth. For added protein, consider adding canned cannellini beans or chickpeas, or even some sautéed mushrooms.

Alternative Cooking Methods: Instant Pot and Crock Pot Instructions

This versatile creamy chicken gnocchi soup can also be prepared using a pressure cooker or a slow cooker, offering convenient options for different lifestyles. Please note that the recipe card primarily details the stovetop method, so refer to these sections for specific appliance instructions.

Instant Pot Instructions

The Instant Pot offers a speedy way to get this delicious soup on the table!

1. Sauté Vegetables: Set your Instant Pot to the “Sauté” function and add 1 tablespoon of olive oil. Once hot, add the diced onion, celery, and shredded carrot. Sauté for about 3-5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 30-60 seconds until fragrant.
2. Deglaze: Pour the chicken broth into the pot. Use a wooden spoon to thoroughly scrape up any browned bits from the bottom of the pot, ensuring nothing is sticking. This step is crucial to prevent a “Burn” error.
3. Add Chicken and Seasonings: Stir in the cooked chicken and all the seasonings (dried thyme, Italian seasoning, salt, and pepper).
4. Bring to Simmer: With the pot still on “Sauté,” bring the soup mixture to a gentle simmer. This helps ensure everything is heated through before pressure cooking.
5. Add Gnocchi: Once simmering, add the potato gnocchi and stir gently.
6. Pressure Cook: Hit the “Cancel” button. Secure the lid on the Instant Pot and flip the valve to the “Sealing” position. Using the “Manual” or “Pressure Cook” function, set the cooking time to “0” minutes. Yes, zero minutes! The gnocchi will cook perfectly as the pot comes to pressure and during the quick release.
7. Quick Release: Once the Instant Pot reaches pressure and beeps to indicate it’s done (after the 0-minute cook time), immediately flip the valve to “Venting” to perform a quick pressure release. Be cautious of the steam.
8. Add Dairy and Thicken: Once the pin drops, carefully remove the lid. Pour in the milk and heavy cream. Switch the Instant Pot back to the “Sauté” function (on low or normal). Cook until the soup begins to thicken to your desired consistency, stirring often (this usually takes 3-5 minutes).
9. Wilt Spinach: Stir in the fresh spinach and cook for an additional 1-3 minutes, just until it has wilted from the heat of the soup.
10. Serve: Taste and adjust seasonings as needed. Serve hot and enjoy!

Crock Pot Instructions

For a hands-off approach that lets the flavors meld beautifully, the slow cooker is a great choice. Note: For the slow cooker version, I recommend using 1-2 boneless, skinless chicken breasts in place of pre-cooked chicken, as they will cook directly in the broth.

1. Combine Base Ingredients: Add the diced onion, celery, shredded carrot, chicken broth, and all seasonings (dried thyme, Italian seasoning, salt, and pepper) to your slow cooker. Stir well to combine.
2. Add Chicken: Nestle 1-2 boneless, skinless chicken breasts (one very large or two medium-sized) into the broth mixture. They will cook slowly and become incredibly tender.
3. Slow Cook: Cover the slow cooker and cook on “low” for 3-4 hours, or on “high” for 2-3 hours. Cooking times may vary depending on your slow cooker and chicken size.
4. Shred Chicken: Check to ensure the chicken is cooked through (it should reach a minimum internal temperature of 165ºF/74ºC). If it is, carefully remove the chicken breasts to a plate to cool slightly. Once cool enough to handle, shred the chicken using two forks.
5. Add Dairy and Gnocchi: During the last hour of cooking (or about 45 minutes before serving), pour 1 ⅓ cups of heavy cream into the soup and stir well. Then, approximately 15-20 minutes later, add the 1 pound of gnocchi and stir again.
6. Return Chicken: Add the shredded chicken back to the soup, stirring it in so it’s evenly distributed.
7. Finish with Spinach: Once the gnocchi is tender and the soup has thickened slightly, add the fresh spinach and stir it in until it wilts from the heat of the soup (this will only take a couple of minutes).
8. Serve: Taste and adjust seasonings as desired. Ladle into bowls and serve hot!

Why is my gnocchi soup not thick?

There could be a few reasons. Ensure you’ve allowed the soup to simmer for the recommended 3-4 minutes after adding the dairy, as this is crucial for it to thicken naturally. If it’s still too thin, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the simmering soup, letting it cook for another 1-2 minutes until thickened. Avoid boiling vigorously, as this can thin out dairy-based soups.

Can I make this soup ahead of time?

Yes, you can prepare much of this soup in advance, but for the best texture, I recommend adding the gnocchi and spinach just before serving. You can make the broth base (sautéed vegetables, broth, chicken, seasonings) and store it in the refrigerator. When ready to serve, reheat the base, bring it to a simmer, then add the dairy, gnocchi, and spinach and proceed with the recipe from step 7.

What kind of gnocchi should I use?

Shelf-stable potato gnocchi, found in the pasta aisle, works wonderfully for this recipe. You can also use frozen gnocchi (follow package directions, often requires boiling a minute or two longer), or even homemade gnocchi if you have the time and desire for an extra special touch.

Can I add other vegetables?

Absolutely! This soup is quite forgiving. Feel free to add other quick-cooking vegetables like diced zucchini, bell peppers, or even frozen peas (add them in the last few minutes of cooking) to boost the nutritional content and flavor.