Olive Garden Chicken Gnocchi Soup (Copycat)

This Olive Garden Chicken Gnocchi Soup is rich, creamy, and loaded with tender chicken, pillowy potato gnocchi, fresh spinach, and vegetables in a savory, velvety broth. This easy copycat recipe is made entirely in one pot, with chicken breasts browned first for extra flavor, then simmered until tender. It’s the ultimate cozy soup for chilly nights, tasting like the restaurant favorite with a few delicious touches of my own!

Behind this Olive Garden Chicken Gnocchi Recipe

There’s something about Olive Garden’s chicken gnocchi soup that makes it impossible to resist. Between the soft, pillowy gnocchi, tender chicken and creamy broth, it’s the kind of comforting soup I could eat on repeat.

For my homemade version, I wanted to build as much flavor as possible without making the recipe complicated. Instead of starting with rotisserie chicken, I season and brown whole chicken breasts right in the Dutch oven, then let them finish cooking in the broth. All those browned bits left behind become part of the soup, giving it a rich, savory flavor that makes a big difference.

I also love adding a little Cajun seasoning to the chicken for extra depth. It’s not meant to make the soup spicy, just to give it a little more personality while keeping that classic creamy Olive Garden flavor we all love.

Tips From My Kitchen

• Don’t fully cook the chicken when browning. You only want to develop a golden crust. The chicken finishes cooking gently in the broth, which helps keep it tender.
• Scrape up those browned bits. After removing the chicken, use the moisture released by the onions to loosen the flavorful bits from the bottom of the pot.
• Adjust salt based on your Cajun seasoning. Some blends contain considerably more sodium than others, so taste before adding extra salt.
• Add the chicken juices back to the soup. Any juices collected on the plate add extra flavor to the broth.
• Don’t overcook the gnocchi. Potato gnocchi cook quickly and can become overly soft if boiled too long. Follow the package timing and look for a tender, pillowy texture.
• Keep the heat low after adding the cream. A gentle simmer helps maintain that smooth, velvety consistency.
• Expect the soup to thicken as it sits. The gnocchi will continue absorbing some of the liquid, so add a splash of chicken stock when reheating if needed.

Ingredients You’ll Need & Why

Here’s everything you’ll need to make this homemade Olive Garden chicken gnocchi soup! See the recipe card below for exact measurements.

Chicken Breasts & Olive Oil: I use whole chicken breasts, seasoned and browned in olive oil before simmering them in the soup. This creates a flavorful golden crust and leaves behind browned bits that add richness to the broth.

Onion, Celery & Carrots: These vegetables create the savory, aromatic foundation of the soup. I like using shredded carrots because they soften quickly and blend into the creamy broth without leaving large chunks.

Fresh Garlic: Five cloves of minced garlic give the soup plenty of savory flavor without overpowering the cream.

Chicken Stock: Forms the base of the soup and absorbs all the delicious flavor from the chicken and sautéed vegetables.

All-Purpose Flour: Stirred into the vegetables to create a light roux, which helps thicken the broth into a smooth, creamy soup.

Heavy Cream & Half-and-Half: Using both gives the soup its signature rich, velvety texture. The heavy cream adds richness while the half-and-half keeps the broth creamy without feeling overly heavy.

Potato Gnocchi: These soft, pillowy potato dumplings are the star of the recipe! They cook directly in the broth and make the soup extra hearty and comforting.

Baby Spinach: Adds freshness and color. I trim off the longer stems so the spinach wilts neatly into the soup.

Thyme, Salt & Black Pepper: Simple seasonings that bring warmth and savory depth to the creamy broth.

Cajun Seasoning: I use this to season the chicken before browning, with the option to add a little more to the soup. It adds extra savory flavor and gentle warmth without taking away from the classic Olive Garden-inspired taste. Adjust the additional salt depending on how much sodium your Cajun seasoning contains.

How to Make Olive Garden Chicken Gnocchi Soup

This creamy chicken gnocchi soup comes together in one Dutch oven, starting with golden-browned chicken and finishing with pillowy gnocchi and fresh spinach. The key is building flavor in layers and keeping the broth at a gentle simmer while the chicken cooks.

Step 1: Season and Brown the Chicken

Drizzle the chicken breasts lightly with olive oil and season both sides with salt, black pepper and Cajun seasoning. Adjust the salt depending on the sodium content of your Cajun seasoning.

Heat 3 tablespoons of olive oil in a 5-quart Dutch oven or large pot over medium heat. Add the chicken and cook for about 3 minutes per side, flipping once, until golden brown.

Look for a nicely browned exterior with golden edges. The chicken won’t be fully cooked at this stage, and that’s exactly what you want since it will finish cooking in the soup.

Transfer the chicken to a plate and loosely tent with foil.

Step 2: Sauté the Vegetables

Add the diced onion to the same pot, stirring and scraping up the browned bits left behind by the chicken. Cook until the onion becomes soft and translucent.

Add the diced celery and shredded carrots, cooking for another 3–5 minutes until the vegetables soften and cook down.

The vegetables should look tender and glossy, with the onions translucent and the carrots slightly softened. Those browned bits should begin lifting from the bottom of the pot as you stir.

Step 3: Add the Garlic and Seasonings

Stir in the minced garlic and cook for about 1 minute, just until fragrant.

Add the salt, black pepper, thyme, and optional additional Cajun seasoning, stirring to coat the vegetables evenly.

The garlic should smell fragrant but shouldn’t turn dark brown, which can give the soup a bitter flavor.

Step 4: Make the Roux

Sprinkle the flour over the vegetables and stir continuously for about 1 minute.

The flour should coat the vegetables and absorb the remaining oil, creating a slightly thick, paste-like mixture. You shouldn’t see any dry pockets of flour remaining.

Step 5: Add the Stock and Simmer the Chicken

Slowly whisk in the chicken stock, adding a little at a time to keep the broth smooth.

Return the browned chicken breasts to the pot along with any juices collected on the plate. Nestle them into the liquid and bring the soup to a gentle boil.

Cover, reduce the heat to a simmer and cook for about 15 minutes, or until the chicken is tender and reaches an internal temperature of 165°F.

The broth should be gently bubbling rather than boiling aggressively, and the chicken should be cooked through and easy to shred.

Step 6: Cook the Gnocchi

Remove the chicken breasts and set them aside to shred or dice.

Bring the soup back to a gentle boil and add the potato gnocchi. Cook for about 3–4 minutes, or according to the package directions, until tender.

The gnocchi should look plump and feel soft when pierced with a fork. Avoid overcooking, which can make them mushy.

Step 7: Add the Cream and Spinach

Reduce the heat to a simmer, then stir in the heavy cream, half-and-half, and baby spinach.

Cook for about 2 minutes, stirring gently, until the spinach wilts into the creamy broth.

The soup should look smooth and velvety, with bright green spinach throughout. Keep the heat gentle after adding the dairy to avoid boiling the cream.

Step 8: Add the Chicken and Serve

Return the shredded or diced chicken to the pot and stir until warmed through.

Taste and adjust the seasonings as needed. Serve warm with freshly cracked black pepper and crusty bread for dipping!

More Recipes to Try

If you love this creamy Olive Garden Chicken Gnocchi Soup, I have plenty more cozy, comforting soups to add to your dinner rotation! My Chicken Broccoli Cheddar Soup is rich, cheesy and packed with flavor, while my Lasagna Soup has all the delicious flavors of classic lasagna in a warm, hearty bowl. And if you can’t get enough of those pillowy potato gnocchi, you’ll definitely want to try my Sausage Gnocchi Soup for another satisfying dinner.

For more creamy comfort food, my Blackened Chicken Alfredo Soup brings all those garlicky, cheesy Alfredo flavors into a cozy soup with a little Cajun kick. And you can never go wrong with my Loaded Baked Potato Soup, filled with all the comforting flavors of a loaded baked potato. These are the kinds of soups you’ll find yourself making all fall and winter long!

Made This Recipe?

If you make this Olive Garden Chicken Gnocchi Soup, I’d love to hear how it turned out! Leave a comment and a star rating below to let me know what you think. And if you share it on Instagram, tag @BadBatchBaking and use #badbatchbaking so I can see your delicious creations!