This homemade chicken gnocchi soup is the perfect comfort food…creamy, hearty and delicious! Only takes one pot and 30 minutes to make.
Easy Olive Garden Copycat
Last year we visited my BIL and SIL in New York for their baby’s blessing and she made the most delicious chicken gnocchi soup while we were there. It tasted like Olive Garden’s chicken gnocchi soup. I knew once I got home that I had to get the recipe and make it for my family. It’s so creamy, rich and delicious. It’s definitely a new family favorite!
I had never tried gnocchi until I got married, but have made several recipes with it ever since (this soup and sheet pan gnocchi are my faves). This recipe is SO easy to make and can be made in one pot in 30 minutes. You can’t beat that! Enjoy it for lunch, dinner, or whenever. It’s a comforting home cooked meal that the whole family will love!
Why We Love This Recipe
- Made in one pot. What’s not to love about one pot meals? Less dishes means less time cleaning up, which is always a win in my book!
- Ready in 30 minutes. Weeknights get busy, so quick and easy dinners are a must in our house. Easy 30-minute meals come to my rescue time and time again!
- Inexpensive copycat. Learn to make an Olive Garden favorite at home, while saving money at the same time. This inexpensive version tastes just like the real thing!
- Comfort food. This soup will curb all your comfort food cravings. It’s super creamy and hearty and is the perfect dish to warm up with on a chilly day.
What is Gnocchi?
Gnocchi is basically just mini dumplings made from potato and flour. They are dense, yet soft dumplings that are small in size and typically have ridges on them to help hold sauce.
My kids love to eat them with marinara, pesto, bolognese or alfredo sauce. They are also SO yummy in soup and add a great texture! I love eating them with butter and parmesan cheese for a simple lunch as well.
Where is gnocchi found in the grocery store?
If you’ve never tried gnocchi, you can find it in the pasta section at any store. It’s usually vacuum packed to keep it’s freshness. Sometimes it’s also sold in the frozen foods section near other frozen pasta such as ravioli and tortellini. I especially like the DeLallo brand of gnocchi which can be found in the pasta aisle.
Tips + Variations
- Prepare veggies. Make sure to chop the vegetables before getting started. For convenience, use a bag of shredded carrots or buy pre chopped onions and celery.
- Rotisserie chicken. Instead of cooking the chicken breasts, use a rotisserie chicken to make this recipe even easier.
- Greens. You can use kale instead of spinach if preferred. Just make sure to wait to add it in until the very end.
- Gluten-free. Use gluten-free gnocchi if needed. DeLallo and Trader Joe’s make a great gluten-free version.
- Vegetarian. Omit the chicken and use vegetable broth to make vegetarian. You can even add in a can of chickpeas or more veggies to bulk it up a little more.
How to Store Chicken Gnocchi Soup
This soup will keep in the refrigerator for about 3 to 4 days in an airtight container. Leftovers make a great lunch the next day! I don’t recommend freezing this soup, as dairy tends to separate when frozen and the gnocchi could get mushy.
5 star review
“This recipe was very easy to make! Super easy, super tasty, and super fulfilling. My family went for seconds!‘– Kaitlin
More Olive Garden Copycats:
Chicken Gnocchi Soup
- 1 Tablespoon olive oil
- 1/2 onion , diced
- 1 cup carrots , sliced or shredded
- 1 cup celery , chopped
- 1 teaspoon minced garlic
- 3 chicken breasts cooked and shredded (or use rotisserie chicken)
- 4 cups chicken stock
- 1 pint heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon pepper
- 16 ounce package mini potato gnocchi
- 1-2 cups spinach , chopped
- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and cook for 3 to 5 minutes, or until the onions are translucent.
- Add the chicken, chicken stock, whipping cream, salt, pepper and thyme. Heat to boiling and then add the gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.
- Add spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Enjoy while warm!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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