This Better Than Olive Garden Chicken Gnocchi Soup is a creamy and comforting dish that’s loaded with tender chicken, pillowy gnocchi, fresh vegetables, and a rich broth. It’s a satisfying one-pot meal that’s perfect for chilly evenings or whenever a hearty, homemade soup is calling your name.
Why You’ll Love This Recipe
Rich and Creamy Flavor: The combination of heavy cream, whole milk, and Parmesan creates a luscious broth that’s irresistibly creamy.
Simple Ingredients: It uses easy-to-find, everyday ingredients, making it convenient to whip up anytime.
Comfort Food at Its Best: With gnocchi, tender chicken, and fresh vegetables, this soup feels like a warm hug in a bowl.
Better Than Takeout: Skip the trip to Olive Garden! This homemade version is fresher, more customizable, and tastes even better.
One-Pot Wonder: Fewer dishes mean more time to enjoy this delicious meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb chicken breasts (boneless, skinless)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
2 cups heavy cream
2 cups whole milk
3 cups chicken broth
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 (16 oz) package potato gnocchi
2 cups fresh spinach (or frozen, thawed and drained)
1/4 cup grated Parmesan cheese (optional for garnish)
Directions
Cook the Chicken:
Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook them for about 7-8 minutes per side, until browned and fully cooked. Remove the chicken from the pot and let it cool slightly before shredding with two forks.
Make the Soup Base:
In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant. Add the carrots, celery, thyme, parsley, and a pinch of salt and pepper. Cook for another 5 minutes, stirring occasionally.
Simmer the Broth:
Pour in the chicken broth, heavy cream, and whole milk. Stir to combine and bring the mixture to a gentle simmer.
Add Gnocchi:
Stir in the potato gnocchi. Cook for about 3-4 minutes, or until the gnocchi floats to the top.
Finish the Soup:
Return the shredded chicken to the pot and stir in the fresh spinach. Let the soup cook for another 2-3 minutes until the spinach is wilted.
Serve:
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm and enjoy!
Servings and Timing
Servings: This recipe makes approximately 6 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Vegetarian Option: Skip the chicken and use vegetable broth instead of chicken broth. You can add mushrooms for extra flavor.
Dairy-Free Version: Substitute heavy cream and milk with coconut milk or almond milk. Ensure the Parmesan is omitted or replaced with a dairy-free alternative.
Add Protein: For variety, try swapping the chicken with cooked turkey or Italian sausage.
Gluten-Free: Use gluten-free gnocchi if you’re sensitive to gluten.
Extra Veggies: Feel free to toss in mushrooms, zucchini, or peas for a nutrient boost.
Storage/Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of milk or broth if the soup has thickened too much.
Freezing: While the soup can be frozen, the texture of the gnocchi and cream may change slightly. If freezing, consider adding fresh gnocchi when reheating.
Related Recipes:
- Olive Garden Chicken Gnocchi Soup
- Air Fryer Gnocchi
- 30-Minute Ricotta Gnocchi with Herbs and Tomatoes
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Shredded rotisserie chicken is a great shortcut and adds wonderful flavor to the soup.
Can I make this soup ahead of time?
Yes, you can prepare it ahead of time. Just store it in the fridge and reheat when ready to serve. The flavors may deepen after sitting for a day.
What can I substitute for gnocchi?
If you don’t have gnocchi, small pasta shapes like tortellini, orecchiette, or even diced potatoes work well.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works great. Just make sure to thaw and drain it thoroughly before adding it to the soup.
How do I thicken the soup if needed?
If you prefer a thicker soup, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in while the soup is simmering.
Conclusion
This Better Than Olive Garden Chicken Gnocchi Soup is a cozy and satisfying dish that’s perfect for any occasion. With its creamy broth, tender chicken, and pillowy gnocchi, it’s a homemade classic that will quickly become a family favorite. Whether you’re serving it as a comforting weeknight meal or impressing guests, this soup is sure to delight everyone at the table.
📖 Recipe:
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Better Than Olive Garden Chicken Gnocchi Soup
- Total Time: 35 minutes
- Yield: 6 servings
Description
Better Than Olive Garden Chicken Gnocchi Soup is a creamy, comforting homemade classic loaded with tender chicken, soft gnocchi, fresh vegetables, and a rich, velvety broth. Ready in just 35 minutes, this one-pot wonder is perfect for cozy evenings or whenever you’re craving comfort food at its best.
Ingredients
1 lb chicken breasts (boneless, skinless)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 cups heavy cream
2 cups whole milk
2 medium carrots, diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt (to taste)
1/4 tsp black pepper (to taste)
1 (16 oz) package potato gnocchi
2 cups fresh spinach (or frozen, thawed and drained)
1/4 cup grated Parmesan cheese (optional for garnish)
Instructions
- Cook the Chicken:
- Heat olive oil in a large pot over medium heat.
- Season chicken breasts with salt and pepper. Cook for 7-8 minutes per side until browned and fully cooked.
- Remove chicken, let it cool, and shred with two forks.
- Prepare the Soup Base:
- In the same pot, sauté diced onion and minced garlic for 2-3 minutes until softened.
- Add carrots, celery, thyme, parsley, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
- Simmer the Broth:
- Pour in chicken broth, heavy cream, and whole milk. Stir and bring to a gentle simmer.
- Add the Gnocchi:
- Stir in potato gnocchi and cook for 3-4 minutes until they float to the top.
- Finish the Soup:
- Return shredded chicken to the pot and stir in fresh spinach. Cook for 2-3 minutes until spinach is wilted.
- Serve:
- Ladle soup into bowls, garnish with Parmesan cheese if desired, and serve warm.
Notes
Vegetarian Option: Replace chicken with mushrooms and use vegetable broth.
Dairy-Free Alternative: Substitute cream and milk with coconut or almond milk.
Storage: Store in the fridge for up to 3 days or freeze, adding fresh gnocchi when reheating.
Customization: Add extra vegetables like zucchini, peas, or mushrooms for more variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
