Creamy Chicken Gnocchi Soup Recipe with Garlic and Thyme

This Creamy Chicken Gnocchi Soup is a perfect weeknight comfort meal—rich, fast, and full of flavor. A creamy broth, tender shredded chicken, pillowy gnocchi, and bright baby spinach come together in under an hour for a cozy, satisfying bowl.

Creamy Chicken Gnocchi Soup (Copycat Olive Garden Recipe)

If you love Olive Garden’s chicken gnocchi soup, this homemade copycat hits all the same notes: a garlicky, well-seasoned broth enriched with cream, tender chicken, and spinach, plus soft gnocchi for extra comfort. It’s simplified so you can make it quickly on busy nights without sacrificing taste.

Recipe Ingredients

• Olive oil and butter: For sautéing the vegetables and building flavor.
• Onion: 1 yellow onion, diced (white, sweet, or red onion also work).
• Celery: About 3 stalks, thinly sliced.
• Carrots: 1 cup of matchstick carrots or shredded carrots.
• Garlic: 4 cloves, minced.
• Parsley: 2 tablespoons fresh, chopped.
• Thyme leaves: Fresh thyme adds a bright herbal note.
• Chicken: 2 to 3 cups cooked, shredded chicken breast (rotisserie chicken works well).
• Salt and pepper: To taste.
• Chicken broth: 5 cups, low-sodium recommended so you can control seasoning.
• Gnocchi: 1 bag (12 to 16 ounces) refrigerated gnocchi.
• Spinach: 5 ounces fresh baby spinach (baby kale is an acceptable substitute).
• Half-and-half: 1 1/2 cups; you can use whole milk or a non-dairy alternative, but creaminess will vary.
• Freshly grated Parmesan: For garnish.

How to Make Creamy Chicken Gnocchi Soup

1. Sauté the aromatics and chicken. Heat olive oil and butter in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrots, and garlic. Cook about 4 minutes, stirring frequently, until the vegetables soften. Stir in parsley and thyme, then add the shredded chicken. Season lightly with salt and pepper and cook 1–2 minutes to combine flavors.
2. Add broth and simmer. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes to meld the flavors.
3. Finish with gnocchi, spinach, and cream. Add the gnocchi and spinach and cook 1–2 minutes, until the spinach wilts and the gnocchi float to the top. Stir in the half-and-half and heat just until warmed through—do not boil once the cream is added. Adjust seasoning with salt and pepper to taste.
4. Serve. Remove from heat, ladle into bowls, and garnish with freshly grated Parmesan.

Tips for the Best Chicken Gnocchi Soup

• Don’t overcook. The chicken is already cooked, and pre-made gnocchi only needs a minute or two—stop when the gnocchi float to keep them tender.
• Gnocchi doneness: Gnocchi typically cook quickly; they’re done when they rise to the surface of the simmering soup. Remove soon after to avoid a gummy texture.
• Optional sausage addition: For a heartier variation, add cooked sweet Italian sausage crumbles either with or instead of the chicken.

Serving Suggestions

• Start with a crisp salad: A fresh green salad balances the richness of the soup.
• Bread pairing: Warm breadsticks or crusty Italian bread are ideal for dipping into the creamy broth.
• Finish with something sweet: Keep dessert simple—a few cookies or a slice of banana bread pairs nicely.

How to Store and Reheat Homemade Soup

• To refrigerate: Cool the soup slightly, then store in airtight containers in the fridge for up to three days.
• To reheat: Warm a portion in a saucepan over medium heat until just heated through. Avoid prolonged simmering to preserve the texture of the gnocchi and cream.

Can You Freeze This Soup?

• Freezing is not recommended. The gnocchi and creamy broth can separate or become mushy after thawing and reheating.

5 from 6 votes

CREAMY CHICKEN GNOCCHI SOUP

by Katerina | Easy Weeknight Recipes

This easy Olive Garden copycat features tender shredded chicken, potato gnocchi, and baby spinach in a creamy, garlicky broth.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 yellow onion, diced
• 3 stalks celery, sliced
• 1 cup carrot matchsticks or shredded carrots
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 to 3 cups cooked shredded chicken breasts
• Salt and freshly ground pepper, to taste
• 5 cups low sodium chicken broth
• 1 bag (12 to 16 ounces) refrigerated gnocchi
• 5 ounces fresh baby spinach
• 1 ½ cups Half & Half
• Freshly grated Parmesan, for garnish

Instructions

• Heat olive oil and melt butter in a Dutch oven or large stockpot over medium-high heat.
• Add onion, celery, carrots, and garlic; cook 4 minutes, stirring often, until softened.
• Stir in parsley and thyme leaves.
• Add the shredded chicken, season with salt and pepper, and cook 1–2 minutes.
• Pour in the chicken broth and bring to a boil. Reduce heat and simmer 10 minutes.
• Add the gnocchi and spinach; cook 1–2 minutes until spinach wilts and gnocchi float.
• Stir in the half-and-half and heat just until warmed through, about 1–2 minutes. Do not boil.
• Remove from heat. Ladle into bowls, garnish with Parmesan, and serve.

Nutrition

Serving: 1 cup | Calories: 305 kcal | Carbohydrates: 24 g | Protein: 20 g | Fat: 15 g | Saturated Fat: 6 g | Cholesterol: 60 mg | Sodium: 288 mg | Potassium: 507 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 4665 IU | Vitamin C: 11 mg | Calcium: 110 mg | Iron: 4 mg

Nutritional information is an estimate and provided as a courtesy. Values may vary with ingredient brands and preparation methods.