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This Copycat Olive Garden Chicken Gnocchi Soup is such a quick and easy quick and easy soup recipe to make! The creamy texture and taste of this Olive Garden copycat taste better than the restaurant version and cheaper too!
We all know and love the classic Olive Garden Chicken and Gnocchi Soup. But you know what’s even better? Making it from scratch right in your own kitchen! We’ve made a few Olive Garden copycat recipes before, like this Chicken Scampi, Lasagna Fritta (our favorite), and the Copycat Spinach and Artichoke Dip!
And now, we present this creamy Chicken Gnocchi Soup where pillowy gnocchi meets tender chicken and is cooked in a crockpot for several hours until a nice creamy soup forms.
What Is Hearty Chicken Gnocchi Soup?
This famous soup is an Olive Garden favorite, and for a good reason – it’s creamy and delicious! This delicious soup is made with chunks of chicken, potato gnocchi, fresh veggies, flour, half and half, and chicken broth. It’s that easy!
Plus, we’re using a crockpot, aka slow cooker, for this recipe, so you can set it and forget it. It’s the perfect easy dinner for low-effort chefs who can’t be bothered with extravagant meals.
What You Need to Make This Chicken Gnocchi Soup Recipe
- Onion – You can use a thinly sliced red or yellow onion.
- Celery – Chop up the celery into bite-sized pieces.
- Garlic – Minced garlic is best, but garlic powder works great, too.
- Butter & Olive Oil – Coconut oil is also an option.
- Flour – Needed to add thickness to the soup.
- Half and Half – You can substitute heavy cream if you have it on hand.
- Cooked Chicken Breasts – Feel free to use cooked dark meat here too. Any cooked and diced chicken, even rotisserie chicken, works great. Use up those leftovers!
- Carrot – You can shred or chop.
- Chicken Broth – We like to use broth that is low in sodium.
- Fresh Spinach – You can substitute it for frozen spinach. Just make sure to squeeze the water out.
- Thyme – The perfect seasoning.
- Salt and Pepper – To taste.
- Potato Gnocchi – If you want to make homemade gnocchi, you can - but to save time, buy store-bought gnocchi!
How to make Creamy Chicken Gnocchi Olive Garden Soup on the Stove Top
Cook the Ingredients
Start by sauteing the onion, celery, and garlic in a pot over medium heat, or on the saute setting on your crockpot, in the butter and oil until the onion is translucent; about 5 minutes.
Add the Flour
Next, add the flour and form a roux. Stir the flour in to coat the veggies and absorb the liquid. It will create a thick coating over the veggies as it cooks. This is the key to getting that creamy broth you crave!
Add the Chicken
Then add the half and half, chicken and carrots, and allow the liquid to thicken.
Cook the Gnocchi
Meanwhile, if making on the stove top and not in a slow cooker, pre-cook the gnocchi now as per the package instructions.
Stir
Stir in the chicken broth, gnocchi, and spinach into the slow cooker and season with salt and pepper. Finally, cover and allow to cook for 4 to 5 hours on low until it’s heated through, thick and creamy.
Serve and Enjoy
Shave fresh parmesan cheese on top, and enjoy!
What to Serve With This Delicious Soup
Serve up a batch of this soup with some Rosemary Garlic Bread or Panko Coated Fried Mozzarella Sticks! Or, add a side of veggies like this Oven Baked Ratatouille!
Leftovers and Reheating
- Ladle leftover chicken gnocchi soup into a resealable airtight container and store it in the fridge for up to 3 days.
- For best results, simmer on the stovetop, but if you are short on time, you can reheat in the microwave.
- Reheat in batches in the microwave or on the stovetop in a small pot as needed.
Expert Tips
- This recipe calls for cooked chicken. However, you can use raw. Just brown the chicken in the pan or slow cooker and add time for the chicken to cook through in the broth before adding the gnocchi. (to make sure the chicken is done, check with a meat thermometer for an internal temperature reaching 165 degrees)
- If you simmer the gnocchi too long, the soup can get starchy.
- I love spinach and can’t get enough of it. When added to the soup, it wilts to barely anything, so feel free to double or triple the spinach for this recipe.
FAQs
How many calories are in Olive Garden’s chicken gnocchi soup?
In one serving, there are about 230-250 calories of soup! The same would be very comparable to copycat recipes.
Does gnocchi make soup mushy?
If you overcook the gnocchi, it will make the soup mushy. Make sure to pay attention and remove them once they’re done cooking.
How can you thicken the soup?
If you want to make this gnocchi soup thicker, you can add a tad bit more flour. Stir, and then adjust as needed.
Can you freeze Chicken gnocchi?
Yes, you can! Let the soup cool down all the way, and then store it in an airtight freezer. For the best flavor, eat it within three months of freezing it.
Can I make Instant Pot Chicken Gnocchi Soup?
Absolutely! Just keep in mind that the cooking time will be much shorter than in a slow cooker since it’s in a pressure cooker!
More Slow Cooker Recipes to Try
- Crock Pot Sausage and Peppers
- Big Batch Crock Pot Chili
- Slow Cooker Cheeseburger Dip
- Monkey Bread
The next time you’re thinking about hitting up your local Olive Garden, whip out this easy recipe! You can enjoy all the deliciousness of this iconic soup without ever leaving your home! Plus, you get way more bang for your buck since you’re making a huge batch rather than sipping on a single bowl! If you try this recipe, please rate the recipe card and leave a comment below to help out the next reader!
📖 Recipe
Copycat Olive Garden Chicken Gnocchi Soup
Relish the comforting goodness of our Olive Garden-inspired Chicken Gnocchi Soup, a bowl brimming with succulent chicken, soft gnocchi, and a rich, creamy broth. ?? It's a recipe that combines simplicity and sophistication, promising to satisfy your cravings and warm your soul. ?❤️
4.76 from 61 votes
Print Pin Rate
Dinner
American
Author: Kita Roberts
4 hours hrs 15 minutes mins
Serves: 8 servings
Equipment
Ingredients
- 1 medium onion - diced
- ½ cup celery - sliced
- 2 garlic cloves - minced
- 4 tablespoon butter
- 4 tablespoon olive oil
- ¼ cup flour
- 1 quart half and half - can use evaporated milk
- 1 cup carrots - shredded
- 1 cup chicken breasts - diced and cooked (can use canned chicken or turkey)
- 1 14 ounce can chicken broth
- 1 cup fresh spinach - coarsely chopped
- ½ teaspoon dried thyme
- salt and pepper to taste
- 16 ounce package gnocchi
Instructions
In a stock pot or Dutch Oven
In a large stockpot, saute the onion, celery, and garlic in the butter and olive oil.
When the onion is clear, add the flour and form a roux.
Stir and cook for a minute.
Add the half and half.
Meanwhile, in another pan, cook the gnocchi.
Add the carrots and chicken to the stockpot with the roux. Stir often.
When it gets thicker, add the chicken broth, gnocchi, spinach, and seasonings.
Cover and simmer for 45 minutes.
Remove from heat and ladle into bowls to serve.
For Slow Cooker:
Set the slow cooker to sautee, or use a pan over medium heat and saute the onion, celery, and garlic in the butter and olive oil.
Form the roux as instructed above and add the half and half.
Add the carrots and chicken to the roux and stir.
Finally, add the broth and put in the uncooked gnocchi and spinach. Season.
Cover and heat on low for 4 to 5 hours until the gnocchi is cooked through.
Allow to cool 5 minutes before serving.
Video
Notes
Garnish with parmesan cheese and freshly grated black pepper for bonus flavors.
Nutrition
Serving: 1g | Calories: 526kcal | Carbohydrates: 40g | Protein: 21g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 527mg | Fiber: 2g | Sugar: 12g
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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