Inspired by the famous Olive Garden favorite, this Chicken Gnocchi Soup recipe is a delicious, creamy, stovetop dinner that everyone loves.
If you’ve tried before and had mushy gnocchi or dried-out chicken, this recipe will show you how cooking the ingredients over gentle heat keeps the soup creamy, the chicken tender, and the potato gnocchi plump and perfect.
Why this Soup Works
I created this one-pot stovetop soup recipe at the request of several readers who enjoy my Instant Pot version of Olive Garden Chicken Gnocchi Soup.
This soup is made with fresh ingredients and the most effective cooking techniques that will ensure that your gnocchi holds up rather than falling apart, and your chicken is tender, and not dry or rubbery.
Aside from cooking the soup at a low simmer, the key to tender shredded chicken for soup starts at the very beginning: Slice the chicken breasts in half lengthwise!
This step is one reason that this version cooks more evenly than many others.
You don’t need to cook the chicken separately, and you won’t need to stop and pick up a rotisserie chicken at the store. Thinner pieces of chicken cook faster and more evenly. The meat stays tender because the outside won’t overcook, and it shreds easily and quickly into bite-sized pieces.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breast: Two chicken breasts will give you the perfect amount of meat for this recipe. Trim away any fat if you like, and slice into thinner pieces.
- Flour: I use flour to thicken the soup rather than cornstarch. Flour-thickened soups are more stable and rich than those thickened with cornstarch, meaning that the soup can simmer longer if needed, and is easier to reheat.
- Heavy Cream: This soup is creamy, but not overly heavy, since we’re using just a cup of cream along with five cups of chicken stock. Use heavy cream, heavy whipping cream, or, if you’re in the UK, double cream. It’s important to add the cream after the broth has already thickened, so that the soup won’t separate. To be extra sure this won’t happen, heat the cream gently before adding it. I do this in the microwave, cooking in 10-20 second bursts, stirring in between.
- Potato Gnocchi: Use either fresh gnocchi from the refrigerated section of the grocery store or shelf-stable, vacuum-sealed gnocchi. Avoid frozen gnocchi here, as it tends to get waterlogged. Check the cooking time for your product, as some are ready in as few as 2 minutes!
Tip!
Want to make this with half and half instead of cream? Use two cups of half and half, and 4 cups of chicken broth to achieve the same creamy texture.
When to add the gnocchi to the soup
Wait until the end to add the gnocchi and the spinach to the soup, after the broth is already thickened. Generally, fresh gnocchi only take a few minutes to heat through in the simmering broth, and if they’re cooked for too long or at a heavy boil, they can fall apart or get gluey.
You’ll know that the gnocchi is ready when it floats.
Serving Ideas
Chicken Gnocchi Soup is already a meal, with protein, veggies, and starch all in one pot! For an at-home Olive Garden experience, serve this with my homemade Olive Garden style breadsticks, garnished with freshly grated Parmesan cheese.
I also love to add a sprinkle of crushed red pepper to my bowl for a bit of heat!
To make dinner even more filling, serve your soup with a simple tossed salad or a homemade version of the classic Olive Garden salad on the side.
Alternatives to Gnocchi for this Recipe
To switch things up, try the recipe with fresh cheese tortellini in place of the gnocchi. Tortellini should also be added during the last few minutes to avoid overcooking.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Gnocchi Soup – Olive Garden Copycat
Recipe Video
Equipment
- Knife and cutting board
- Wooden Spoon or spatula
- Instant-read thermometer
Ingredients
- 2 (450 g) boneless skinless chicken breasts about 1 pound
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 1 rib celery diced
- 1 medium carrot peeled and cut into thin batons
- 2 cloves garlic peeled and crushed
- 2 tablespoons all-purpose flour
- 5 cups (1.2 liters) chicken stock warmed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 cup (240 ml) heavy cream warmed, double cream in the UK
- 1 pound (450 g) potato gnocchi
- 2 cups baby spinach leaves
Optional Garnish
- Crushed red pepper flakes
Instructions
- Slice the chicken breasts in half lengthwise to create thinner pieces and set aside.
- Heat the olive oil and butter in a Dutch oven over medium heat.
- Add the onion, celery, and carrot, and cook until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook for 1 minute, stirring constantly.
- Sprinkle the flour over the vegetables and stir continuously for 1 minute until the flour coats everything and looks lightly golden.
- Slowly pour in the warm chicken stock while stirring to keep the soup smooth.
- Add the chicken, salt, black pepper, and thyme, then bring the soup just to a gentle boil.
- Reduce the heat to low and let the soup simmer, making sure it does not boil hard, for 10 to 15 minutes until the chicken reaches 165°F (74°C).
- Remove the chicken from the pot and shred it into bite size pieces once cool enough to handle.
- Stir the warmed heavy cream into the soup.
- Add the gnocchi and cook according to the package timing, as cooking times can vary by brand. The gnocchi will float to the surface when cooked.
- Return the chicken to the pot, then add the spinach and simmer for about 2 minutes until the spinach wilts.
- If the soup is too thick, add up to ½ cup (120 ml) chicken stock or water to adjust.
- Taste and adjust seasoning as needed, then serve hot with crushed red pepper flakes if using.
Notes:
- Keep the soup at a gentle simmer rather than a rolling boil to prevent the chicken from becoming dry.
- Always check the gnocchi package instructions, as timing can differ between brands.
- This soup thickens as it sits, so add a splash of stock when reheating.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How to Store and reheat Soup with Gnocchi
- Allow any leftover soup to cool down, then store it in an airtight container in the refrigerator.
- It will stay fresh for up to 3 days, and reheats very well.
- Because we thickened the soup with flour, it will thicken up in the fridge. Add a small splash of chicken stock (or water) before reheating.
- Use the microwave at half power, or a small saucepan over low heat to reheat your leftovers.
- This soup does not freeze well because of the cream and the potato gnocchi, which will turn mushy in the freezer.
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