Name: Creamy Chicken Gnocchi Soup (Olive Garden Copycat)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 1/2 cups diced chicken (Rotisserie works great); 16 oz potato gnocchi; 4 tbsp butter; 1 yellow onion (diced); 3 cloves garlic (minced); 1 cup carrots (shredded); 1 cup celery (diced); 1/4 cup flour (all purpose); 3 cups chicken broth; 2 1/4 cups half and half; 2 cups spinach (chopped); 1 tsp salt; 1/2 tsp black pepper; 2 fresh thyme sprigs; 1/4 tsp nutmeg

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Warm up on a chilly day with this delicious and comforting Creamy Chicken and Gnocchi Soup recipe. Made with tender chicken, soft gnocchi, and a creamy broth, this easy one pot soup is the perfect combination of flavors and is ready in only 30 minutes! Pair with my Buttermilk Biscuits or Red Lobster Cheddar Bay Biscuits for a complete meal!

Chicken Gnocchi Soup

Have you ever been to Olive Garden and tried their Creamy Chicken Gnocchi Soup? Not only is it incredibly flavor packed, but it is loaded with chicken, gnocchi, and fresh veggies. Next to their Pasta e Fagioli Soup, it is definitely my favorite comfort food! In fact, I almost always order their soup and salad meal when we go because its unlimited and I can get two bowls of soup, which allows for leftovers the next day! A win win! This creamy chicken soup is ready in no time and perfect any night of the week!

What is gnocchi?

Up until just a few years ago, I had no idea what gnocchi was! Can you believe that?! Now, it is one of my most favorite Italian pastas! Gnocchi is made from potato dumplings and is soft, chewy, and pairs nicely with butter, a cream sauce, or tomato sauce. To create the signature gnocchi shape, you press the dumplings against a fork or gnocchi board to form ridges. Although made from potatoes, it is often treated like pasta and can be enjoyed as a side dish or main meal option.

Ingredient Notes for Creamy Chicken and Gnocchi Soup

Below is a brief overview of each ingredient needed for this creamy soup. To see printable recipe card with exact amounts, scroll to the bottom of this post.

Chicken– cooked and chopped, I love using Rotisserie Chicken for this soup, or cooking a few boneless skinless chicken breasts in the slow cooker and once tender, roughly chopping into bite-sized pieces.
Gnocchi– you’ll want to use potato gnocchi, often found near the pasta aisle at your local grocery store.
Butter– I use unsalted butter to control the sodium amounts, but salted butter works too.
Onion– you’ll need one medium yellow or white onion, chopped.
Garlic– fresh minced garlic is best, the jarred kind works great too.
Carrots– my family prefers shredded carrots, however, small diced carrots work great.
Celery– you’ll need one cup, which is about 2-3 stalks chopped.
Flour– all purpose flour is best.
Chicken Broth– I use low-sodium chicken broth, vegetable broth works as well.
Half and Half– if you don’t have any on hand, you can use milk or heavy cream.
Spinach– fresh spinach freshly chopped
Salt/ Ground Black Pepper– season to taste.
Thyme/ Nutmeg– I love using fresh thyme sprigs, however, dried thyme works too. These seasonings add great flavor to the broth.

How to make Creamy Gnocchi and Chicken Soup

Melt butter in a large Dutch oven or pot over medium heat.
Add the carrots, celery, and onion to the Dutch oven and sauté for 5 minutes. Add the minced garlic and continue cooking until the onions are translucent and the vegetables are tender.
Stir the flour into the vegetables and cook for 2 more minutes.
Gradually pour in the half and half while stirring to prevent clumping. Bring the mixture to a simmer and cook for 3 minutes or until thickened.
Add the cooked chicken and chicken broth, then bring the mixture to a boil.
Stir in the gnocchi, salt, pepper, nutmeg, and thyme. Simmer for 5 minutes or until the gnocchi is cooked through.
Stir in the spinach and cook until wilted. Serve and enjoy!

How to make Copycat Chicken and Gnocchi Soup in the Slow Cooker

Saute the vegetables and garlic before getting started.
Place all ingredients EXCEPT the gnocchi, half and half, and spinach into your slow cooker and cook on low for about 4 hours. During the last hour of cooking, add in the gnocchi.
Just before serving, stir in the half and half and spinach, stirring to combine. Serve and enjoy!

Pro Tips for Success

The longer the soup simmers on the stove, the thicker it gets. If you find it too thin, just add a few minutes to the simmering time. If too thick, add a bit more half and half.
Feel free to use cooked and crumbled sausage (Italian sausage is a fav substitute) in place of the chicken.
If you love cheese, grated Parmesan cheese is a tasty topping to add just before serving to each bowl.
For an added spice, red pepper flakes just before serving are delicious.

Storing Cream Chicken and Gnocchi Soup

Once fully cooled, place leftovers in an airtight storage container and refrigerate up to 3 days. This soup can also be frozen in a freezer safe airtight container up to 3 months. Allow to thaw in fridge overnight before reheating.
To reheat, you can heat in the microwave or over the stovetop using medium heat.

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Check out all my soups HERE