Chicken and Gnocchi Soup (Olive Garden Copycat)
This hearty soup recreates the beloved Olive Garden favorite with tender chicken, pillowy gnocchi, and fresh vegetables in a creamy, herb-infused broth. The combination of chicken broth and milk creates a rich base, while baby spinach and carrots add color and nutrition. Perfect for cold evenings or when you're craving restaurant-quality comfort food at home. The gnocchi cooks directly in the soup, absorbing all the savory flavors while maintaining its soft, dumpling-like texture.
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 pound chicken breast, or chicken tenderloin
- 1 cup yellow onion, diced
- 2 tablespoons all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups milk
- 32 ounces gnocchi, 2 packages, or 1 package for thinner soupcauliflower gnocchi1:1low-carb
similar texture
- 2 cups baby spinach leaves, rinsed and pat dry
- 1 cup grated carrots
- 1 cup heavy cream
- fresh parsley, for garnish
Instructions
- 1
Heat butter and olive oil in a large stockpot or Dutch oven over medium heat
- 2
Brown chicken well on each side, then reduce heat and cook until internal temperature reaches 165°F
- 3
Remove chicken from pan and set aside
- 4
Sauté onion in the same pot until soft and translucent
- 5
Add carrots to cooked onion and sauté for 2-3 minutes
- 6
Add flour, salt, pepper, and Italian seasoning to vegetables and sauté for 1-2 minutes to brown the flour
- 7
Slowly pour in chicken broth while stirring to combine flour mixture evenly
- 8
Add milk and heat mixture, stirring frequently, until soup simmers and begins to thicken slightly
- 9
Add gnocchi and simmer about 10 minutes until soft and floating
- 10
Stir in spinach, cut chicken pieces, and heavy cream
- 11
Heat all ingredients through and serve
- 12
Garnish with chopped Italian parsley if desired
Tips
Use chicken tenderloin instead of breast for faster, more even cooking
Don't skip browning the flour - this prevents lumps and adds depth to the broth
Add gnocchi gradually and stir gently to prevent them from sticking together
Good to Know
Refrigerate up to 3 days in airtight container
Can make base soup without gnocchi up to 1 day ahead; add gnocchi when reheating
Serve immediately while hot with crusty bread or crackers
Common Mistakes
Don't boil vigorously after adding milk to avoid curdling
Cut chicken into uniform pieces for even cooking
Add spinach at the end to prevent overcooking
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture
FAQ
Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi works perfectly. Add directly to the simmering soup without thawing and cook until they float to the surface.
What if my soup is too thick?
Thin with additional chicken broth or milk, adding gradually until you reach desired consistency. The soup will continue to thicken as it cools.
How long will leftovers keep?
Store in refrigerator up to 3 days. Note that gnocchi will continue to absorb liquid, so add broth when reheating if needed.