This creamy chicken gnocchi soup wraps you in warmth. When Olive Garden teases your memory with that rich, velvety bowl of comfort, this homemade version steps in and says, ‘We’ve got this.’ It’s not about replicating every detail—it’s about making something so soul-soothing, you’ll forget you’re not at a restaurant. This version leans into everything you love—soft pillows of gnocchi, tender bits of chicken, and the kind of savory broth that doesn’t need a second chance to impress. We don’t fuss too much. It’s a one-pot wonder. A bit of garlic here, a splash of cream there, and suddenly you’re standing over the stove wondering why you ever bothered with takeout. I keep this soup on standby for the nights I’m craving something familiar but don’t want the drive. It’s a little like wrapping yourself in your favorite blanket—only this one smells like herbs, garlic, and everything good. Oh, and yes, it freezes like a champ. Let’s get you that bowl, shall we?

1) Key Takeaways
2) Easy Creamy Chicken Gnocchi Soup Recipe
3) Ingredients for Creamy Chicken Gnocchi Soup
4) How to Make Creamy Chicken Gnocchi Soup
5) Tips for Making Creamy Chicken Gnocchi Soup
6) Making Creamy Chicken Gnocchi Soup Ahead of Time
7) Storing Leftover Creamy Chicken Gnocchi Soup
8) Try these Soups next!
9) Creamy Chicken Gnocchi Soup Recipe
10) Nutrition

1) Key Takeaways

This creamy chicken gnocchi soup recipe is inspired by the Olive Garden classic.
Made in one pot, it’s perfect for busy weeknights or cozy weekends.
It freezes well and reheats beautifully without losing its creamy texture.
You can use rotisserie chicken or cook your own from scratch.

2) Easy Creamy Chicken Gnocchi Soup Recipe

When we want comfort food that won’t take hours, creamy chicken gnocchi soup has our back. It feels familiar, like a warm sweatshirt, but still has enough character to make dinner feel a little special. That’s what savory soups should do—wrap you up, feed your belly, and make you think, “Well, that was exactly what I needed.”

Our version takes a page from those copycat restaurant recipes Olive Garden fans keep trying to perfect at home. Instead of chasing perfection, we’re chasing flavor, texture, and warmth. We skip fuss and lean into that homemade soup recipes healthy feel. We’re not chasing that Olive Garden carbonara recipe vibe here—but if that’s your thing, we get it.

Soup recipes like this one hit the sweet spot between easy and satisfying. It’s got soft gnocchi, chicken that just falls apart, and a broth that feels like a hug. Simple to cook. Easy to eat. The kind of meal that lingers, in the best way.

3) Ingredients for Creamy Chicken Gnocchi Soup

Olive Oil and Butter: I use a tablespoon of each. Butter for richness. Oil to keep the butter from burning. They make a solid team in the soup pot.

Onion and Celery: About half a cup each. Diced small. They soften quickly and make the whole house smell like you’re up to something good.

Garlic: Two cloves, minced. It gives that kick, that background note that makes people ask, “What’s in this?”

Flour: Just a quarter cup. It thickens the broth without turning it into sludge. Whisk it well, or it clumps. Trust me.

Half-and-Half and Chicken Broth: Two cups of each. Cream gives body. Broth gives depth. You need both to get that Olive Garden food flavor at home.

Carrots: Shredded, one cup. They add color and just a touch of sweetness. Plus, it looks like you tried harder than you did.

Chicken: One cup cooked and shredded. Rotisserie is fine. Leftover grilled chicken? That works too. Just don’t skimp on it.

Gnocchi: One 16-ounce package. The potato kind. They go in soft and come out pillowy and perfect.

Thyme and Parsley: Half a teaspoon each, dried. They wake up the broth without overpowering anything.

Salt and Pepper: Add to taste. I always start light and tweak as I go. The broth speaks up once it simmers.

Spinach: Fresh, two cups. Toss it in right at the end. It wilts fast and makes the whole bowl look bright and clean.

4) How to Make Creamy Chicken Gnocchi Soup

Step 1: In a big soup pot, heat the olive oil and butter over medium. When the butter melts, toss in the onions, celery, and garlic. Stir them around till they soften and smell great, about 4 minutes.

Step 2: Sprinkle the flour over the veggies. Stir constantly for about 2 minutes. No clumps. That’s the rule. It should look like paste, not cake batter.

Step 3: Slowly pour in the half-and-half while whisking. Then do the same with the chicken broth. You want it smooth. Not bumpy, not weird.

Step 4: Add carrots and the shredded chicken. Bring everything to a gentle bubble. Let it hang out for 5 minutes to thicken a bit and get cozy together.

Step 5: Drop in the gnocchi. Add thyme, parsley, salt, and pepper. Stir and simmer for 7 minutes until the gnocchi are soft but not falling apart.

Step 6: Throw in the spinach. Stir until wilted. Taste the soup. Adjust salt and pepper. Maybe a pinch more of thyme if you’re into that.

Step 7: Ladle into bowls. Watch it disappear.

5) Tips for Making Creamy Chicken Gnocchi Soup

Keep it simple. Don’t chase perfection. Just get the basics right and the rest will fall into place. Soup like this isn’t about fuss. It’s about comfort.

If your soup thickens too much, splash in a bit of broth to loosen it up. Don’t worry if it’s not exact. Soup forgives.

Want more vegetables? Add a handful of chopped mushrooms or diced zucchini. They’ll play nice with the gnocchi. No need to overthink it.

6) Making Creamy Chicken Gnocchi Soup Ahead of Time

Yes, you can make this soup ahead of time. In fact, the flavors get bolder after a day in the fridge. I love how the gnocchi soaks in the broth but doesn’t go soggy.

Just hold off on the spinach if you’re making it for later. Toss it in when you reheat. Otherwise, it might go slimy, and nobody wants that.

If you’re taking it for lunch, keep the soup and the spinach separate until you’re ready to heat it. Toss in the greens last and stir gently.

7) Storing Leftover Creamy Chicken Gnocchi Soup

Let the soup cool before storing. Transfer to an airtight container. It keeps in the fridge for 4 to 5 days.

To reheat, warm it gently on the stove or in the microwave. Add a splash of broth or water if it’s too thick. Stir gently, and don’t rush it.

You can freeze it, but keep in mind the texture of the gnocchi may change. It’ll still taste good. Just thaw in the fridge and warm slowly.

8) Try these Soups next!

9) Creamy Chicken Gnocchi Soup Recipe