Copycat Olive Garden Chicken Gnocchi Soup Recipe

Fan of Olive Garden’s famous chicken gnocchi soup? You’re in luck. This copycat Olive Garden Chicken Gnocchi Soup is creamy, comforting, and simple to prepare on the stovetop. Using basic ingredients like chicken thighs, gnocchi, spinach and a touch of cream, you can recreate that familiar restaurant flavor in your own kitchen.

Olive Garden Chicken Gnocchi Soup at Home

This version captures the creamy, herb-forward character many people love about the Olive Garden classic. It’s built in one pot, uses easy-to-find ingredients, and comes together in under an hour. Serve with warm breadsticks or crusty bread for a cozy meal the whole family will enjoy.

Ingredients — What You Need

This recipe uses straightforward ingredients that combine into a rich, creamy soup. Here’s everything you’ll need:

• 3 tablespoons salted butter
• ½ large white (or yellow) onion, diced
• 1 teaspoon salt (separated: ¼ tsp for sautéing, remainder later)
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb boneless skinless chicken thighs (about 4 small thighs)
• 5 cups chicken broth
• ¼ cup all-purpose flour (for a slurry to thicken)
• 2 cups chopped spinach (or chopped kale)
• 2 cups matchstick carrots (or diced carrots)
• 1 lb gnocchi (store-bought potato gnocchi cooks quickly)
• ½ cup heavy cream (or substitute milk for a lighter soup)
• ¼ teaspoon black pepper

Kitchen Tools You Need

A large Dutch oven is ideal for this recipe because it holds heat well and gives you space to brown the chicken and simmer the soup. A large stock pot will also work. You’ll also want a pair of forks to shred the chicken, a whisk for the slurry, and a spatula to fold ingredients together.

How to Make Olive Garden Chicken Gnocchi Soup

For clear step-by-step measurements and times, use the ingredient list above and follow the instructions below.

1. Sauté onion, garlic and celery

Heat a large Dutch oven over medium-high heat and add the butter. When it melts, add the diced onion and sprinkle with ¼ teaspoon salt. Sauté for 3–4 minutes, until translucent. Add the diced celery and minced garlic and sauté another 3–4 minutes to release their flavors.

2. Brown and cook the chicken thighs

Place the chicken thighs in the pot, skin-side down if there is skin, and brown for about 1 minute per side just to develop color. Pour the chicken broth over the ingredients, add the remaining salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 10 minutes or until the chicken reaches an internal temperature of 165°F / 74°C.

3. Shred the chicken

Carefully remove the thighs and shred them with two forks. Set aside while you finish the soup.

4. Add spinach, carrots and gnocchi

Return the pot to medium-high heat and add the chopped spinach, matchstick carrots and gnocchi. Simmer until the gnocchi float to the top—this indicates they are cooked through—then reduce heat to low.

5. Make a slurry and thicken

Remove one cup of hot broth from the pot and whisk in the ¼ cup flour until smooth and thick. Pour the slurry back into the soup and whisk thoroughly. The soup should thicken quickly.

6. Add the shredded chicken and cream

Stir the shredded chicken back into the pot. Remove from heat, then slowly stir in the heavy cream until combined. Season with ¼ teaspoon black pepper (or to taste). Heat gently over low until warmed through—do not boil after adding cream.

7. Serve and enjoy

Serve hot with breadsticks or your favorite crusty bread. Garnish with extra cracked pepper or a sprinkle of grated Parmesan if desired.

How to Thicken Chicken Gnocchi Soup

This recipe uses a flour-based slurry to thicken the broth into a creamy soup. A slurry of hot broth and all-purpose flour blends smoothly and gives a pleasing mouthfeel. If you prefer a thicker soup, increase the flour slightly; ¼ cup is typically sufficient for this quantity.

If you need gluten-free, use a gluten-free all-purpose flour as a direct substitute.

Storage

Allow the soup to cool completely. Transfer to an airtight container and refrigerate for 3–5 days. If you have room, you can store the soup in the Dutch oven with a lid to save dishes. Reheat gently on the stovetop over low heat to preserve texture, especially after refrigeration.

Nutrition (Approximate)

Per serving (estimate): Calories 513 kcal; Carbohydrates 49 g; Protein 27 g; Fat 21 g; Fiber 8 g; Sugar 3 g. Nutrition is calculated automatically and should be used as an approximation.