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–+ servings
A soup ladle filled with a creamy chicken soup.

Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)

Print Recipe
This creamy chicken and gnocchi soup recipe is a copycat version of the Olive Garden classic. Have your favorite comfort food - at home!
Course Dinner, Main Course, Main Dishes, Soup
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 609
Author Dorothy Bigelow

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 rib celery diced
  • 1 small onion diced
  • 1 medium carrot peeled and shredded
  • 3-4 cloves garlic minced
  • 4 cups chicken broth low sodium
  • 2 cups cooked chicken chopped or shredded
  • ½ teaspoon dried thyme (or 1 ½ teaspoon fresh)
  • ½ teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 pound gnocchi 454g/16oz (or gluten free gnocchi)
  • 1 cup milk
  • 1 cup heavy cream
  • 1 ½ cups chopped fresh spinach

Instructions

  • Heat a large pot or Dutch oven over medium heat with 1 tablespoon of oil.
  • Once the oil shimmers, add in the celery, onion, garlic, and shredded carrot. Saute for 2-3 minutes until the vegetables are soft and the onions are semi-translucent.
  • Pour in the chicken broth and use the bottom of a wooden spoon to scrape up any browned bits from the bottom.
  • Add in the cooked chicken, thyme, Italian seasoning, and salt and pepper. Stir well.
  • Increase the heat to medium-high and bring to a boil.
  • Once a boil is reached, add in the gnocchi and stir gently.
  • Boil for 4 minutes, then reduce the heat to low-medium and cook for an additional 4 minutes.
  • Pour in the milk and heavy cream and stir well to incorporate it into the soup.
  • Increase to medium heat and simmer for 3-4 minutes, or until the soup begins to thicken slightly.
  • Add in the chopped spinach and cook for an additional 1-2 minutes, or until the spinach is wilted and dark green.
  • Taste and adjust salt, pepper, and other seasonings to your preference.
  • Serve and enjoy! Garnish as desired (fresh herbs, cracked pepper, parmesan, etc).

Notes

Storage: Transfer leftovers to an airtight container. Keep refrigerated for 3-4 days. Reheat portions as needed. 
Gluten free: Use gluten free gnocchi and verify your chicken broth is free from gluten-containing ingredients (barley is the most common in broth). 
Without heavy cream: Substitute the heavy cream and milk for 2 cups of evaporated milk or half-and-half. 
Instant Pot and Slow Cooker: See the full written post for detailed Instant Pot and Crock Pot instructions (https://dashfordinner.com/creamy-chicken-gnocchi-soup).

Nutrition

Calories: 609kcal | Carbohydrates: 51g | Protein: 28g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 132mg | Sodium: 1370mg | Potassium: 518mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4624IU | Vitamin C: 7mg | Calcium: 188mg | Iron: 6mg