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Chicken Gnocchi Soup – Olive Garden Chicken Gnocchi Soup at home! This version is lightened up a little bit, so you can eat it any day of the week with no guilt!
I love soup season. I could eat Taco Soup pretty much every day of the week. And this chicken gnocchi soup is what I order every time I go to Olive Garden.
Because let’s face it their Soup, Salad, and Breadsticks is pretty much the best lunch ever! When I was a kid Olive Garden was the place I always picked for my birthday dinner.
This Gnocchi Soup has a creamy broth with big chunks of chicken, carrots, celery, onions, and even some spinach thrown in. Total comfort food in a bowl! I always have a package of gnocchi in my pantry so I can make this Cheesy Gnocchi Skillet as well.
My swap reduced the fat by half. Did it affect the flavor? I am sure it did a little. It wasn’t as rich as the Olive Garden version, but it was still creamy, comforting, and delicious. Just double the butter and oil in the recipe below if you want the full fat version.
What’s In Chicken Gnocchi soup
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Olive Oil
- Onion
- Carrots
- Celery
- Garlic
- Flour
- Evaporated Milk – can use whole milk or heavy cream as well for a thicker and richer soup.
- Chicken – you need any kind of cooked chicken for this. Leftover chicken or rotisserie chicken are great options.
- Chicken Broth
- Spinach
- Dried Thyme
- Gnocchi
- Salt & Pepper
You all know that I am a fan of copycat recipes, and this is one of my favorites to make. It is always great to get to make restaurant favorites at home! Especially when you can lighten them up a little and enjoy them more often. Check out some others that I love!
This Olive Garden Chicken Gnocchi Soup recipe is quickly going to become a favorite. It is really easy to make and so comforting. Plus you can make Olive Garden Breadsticks at home as well, so you don’t even miss out!
This gnocchi soup really comes together in just minutes, so you can even make it on busy nights. And the leftovers are great for lunch the next day as well.
How To Make Chicken Gnocchi Soup
- Cook Veggies. You want to use a large stock pot and start by heating the butter and olive oil over medium high heat. Once it is hot, sauté the onion, celery and garlic until the onions are soft and translucent.
- Make Roux. Mix in the flour, and stir until well mixed. Cook for 1 minute. Next whisk in the evaporated milk. You can also use heavy cream, half and half or really any milk product you want here.
- Gnocchi. Meanwhile, in another pan cook gnocchi according to the package directions.
- Thicken. Add the carrots and chicken to the soup pot. Stir often, it should start to thicken slightly.
- Finish. Stir in the chicken stock, cooked gnocchi, spinach, thyme, salt and pepper. Cover, and heat for 5 minutes, until heated through.
- Serve. Scoop into bowls to serve. Can top with Parmesan cheese as they do at Olive Garden if desired.
Recipe Tips & Suggestions
- Evaporated Milk. I used evaporated milk in this recipe to cut down on the calories a little. Evaporated milk is milk that has 60% of the water removed. So it is not only shelf stable, but also it gives you a thick and creamy consistency without having to use heavy cream.
- Chicken. This is a great use of leftover chicken or rotisserie chicken. You just need any cooked chicken to add at the end to heat through.
- Storage. Leftovers great the next day, just store in an airtight container for up to 3 days. Or you can freeze it for later. Once the soup has cooled, store in an air tight container in the freezer for a couple months. Then just thaw and reheat over medium heat.
More Comforting Soup Recipes
- Olive Garden Minestrone Soup
- Cabbage Roll Soup
- Creamy Chicken Tortellini Soup
- Crock Pot Potato Soup
- Wonton Soup
Chicken Gnocchi Soup
Video
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 small onion, diced
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 quart fat free evaporated milk or half and half
- 1 cup chicken breasts, cooked and diced
- 1/2 cup carrots, shredded
- 2 cups chicken stock
- 1 cup fresh spinach, coarsely chopped
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 1 16oz package gnocchi
Instructions
- In a large pot heat butter and oil over medium high heat. Saute onion, celery and garlic until the onion is soft and translucent.2 Tablespoons butter, 2 Tablespoons olive oil, 1 small onion, 1/2 cup celery, 2 cloves garlic
- Add flour, and stir until well mixed. Cook for 1 minute.1/4 cup all-purpose flour
- Whisk in evaporated milk or half and half until combined.1 quart fat free evaporated milk or half and half
- Meanwhile, in another pan cook gnocchi according to the package directions.1 16oz package gnocchi
- Add carrots and chicken to the soup pot. Stir often, it should start to thicken slightly.1 cup chicken breasts, 1/2 cup carrots
- Add chicken stock, cooked gnocchi, spinach, thyme, salt and pepper. Cover, and heat for 5 minutes, until heated through.2 cups chicken stock, 1 cup fresh spinach, 1/2 teaspoon dried thyme, salt and pepper to taste
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a warm and comforting soup! Looks incredibly delicious!
I love chicken soup and this version sounds so tasty and flavorful!
Such a comforting meal! It quickly became a favorite at my house!
So creamy, and it really does taste just like Olive Garden.
Such a really comforting meal! It quickly became a favorite at my house!