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Olive Garden Copycat Chicken Gnocchi Soup

This Olive Garden copycat chicken gnocchi soup is creamy, cozy, and packed with tender chicken, soft potato gnocchi, and fresh vegetables. It comes together in one pot and tastes just like the restaurant favorite—maybe even better. Perfect for an easy weeknight dinner or whenever you’re craving something warm and comforting.
Print Recipe
Olive Garden Copycat Chicken Gnocchi Soup
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

🍗 How to Poach Chicken (Optional)

Ingredients

  • 2 boneless skinless chicken breasts about 1–1.5 lbs
  • 1 lemon quartered
  • 1 bay leaf
  • 2 garlic cloves minced

Soup

  • 1-1.5 LBS Chicken Breast cooked and diced or shredded
  • 1 tablespoon avocado oil
  • 1 stalk celery finely diced
  • 1/2 white onion diced
  • 2 teaspoons minced garlic
  • 1/2 cup shredded carrots
  • 4 cups flavorful chicken broth my fave is kitchen basics
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cups half and half
  • 1 cup fresh spinach chopped
  • Salt and pepper to taste

Instructions

Poached Chicken:

  • Let the chicken sit at room temperature for about 30 minutes before cooking.
  • Place the chicken in a saucepan and cover with water by about 2 inches, keeping them in a single layer.
  • Add lemon, bay leaf, and garlic if using.
  • Bring the water to a boil over medium-high heat.
  • Once boiling, cover the pot and immediately remove it from the heat.
  • Let the chicken sit in the hot liquid for 25–30 minutes. (can safely sit for like 40 mins without overcooking)
  • Remove and slice, dice, or shred as needed.

Soup:

  • Heat oil in a large pot over medium heat. Add the celery, onion, and carrots and cook until softened and fragrant, about 3–4 minutes. Add in garlic and cook another 30-60 seconds.
  • Stir in the cooked chicken, chicken broth, thyme, salt, and pepper. Bring the soup to a gentle boil.
  • Add the gnocchi and cook for 3–4 minutes, or until they are tender and cooked through.
  • Lower the heat and slowly stir in the half and half, keeping the soup at a low simmer (do not boil).
  • Add the spinach and let it wilt for 1–2 minutes. Taste and adjust seasoning if needed, then serve warm.

Notes

  • Don’t boil after adding the half and half — keep the heat low to prevent the soup from separating. A gentle simmer is all you need.
  • Gnocchi cooks fast — it only takes a few minutes. Once they’re tender (and usually floating), they’re ready. Overcooking can make them too soft.
  • Use rotisserie chicken for a shortcut if you’re in a hurry. It works perfectly in this recipe and saves time.
  • Want it thicker? Let the soup simmer a few extra minutes before adding the cream, or reduce the broth slightly.
  • Season at the end — the broth and Parmesan (if you add any later) can bring salt, so taste before adding more.
  • This soup thickens as it sits, so if you’re reheating leftovers, just add a splash of broth or milk to loosen it back up.
Servings: 6