Dinner

Olive Garden Chicken Gnocchi Soup Recipe

Name: Olive Garden Chicken Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts (cooked and shredded); 1 small onion (chopped); 1 cup carrots (shredded); 1 cup fresh spinach (chopped); 2 garlic cloves (minced); 4 tablespoons butter; 2 cups milk; 1 tablespoon olive oil; 1/4 cup all-purpose flour; 2 teaspoons parsley flakes; Salt and pepper to taste; 16 ounces mini potato gnocchi; 6 cups chicken broth

ByLila Prescott March 25, 2026March 25, 2026

Jump to Recipe

Introduction

This Olive Garden Chicken Gnocchi Soup is a comforting and creamy dish that’s perfect for cozy nights. Packed with tender chicken, soft gnocchi, and fresh spinach, it’s a flavorful meal that comes together in just 30 minutes.

A white bowl filled with creamy chicken soup sits on a white marbled surface. The soup has three visible layers: the base is a thick light yellow broth, floating in it are soft white gnocchi and small white pieces of shredded chicken, along with slices of bright orange carrots and dark green spinach leaves. Small black pepper specks are sprinkled on top, adding texture. The soup looks warm and rich photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts (cooked and shredded)
1 tablespoon olive oil

4 tablespoons butter
1/4 cup all-purpose flour

1 small onion (chopped)
2 garlic cloves (minced)

6 cups chicken broth
2 cups milk
1 cup carrots (shredded)

2 teaspoons parsley flakes
Salt and pepper to taste
16 ounces mini potato gnocchi

1 cup fresh spinach (chopped)

Instructions

Step 1: In a large Dutch oven or stock pot, melt the butter and olive oil over medium heat.
Step 2: Add the chopped onions, shredded carrots, and minced garlic. Sauté until the onions are translucent, about 3–5 minutes.

Step 3: Whisk in the flour and cook for one minute, then slowly stir in the chicken broth, allowing the mixture to thicken.
Step 4: Cook the gnocchi according to package directions; drain and set aside.
Step 5: Add milk to the soup mixture, bring to a boil, then reduce the heat.

Step 6: Stir in the cooked gnocchi, chopped spinach, and shredded chicken. Simmer until heated through, about 5 minutes.

Tips & Variations

For extra flavor, add a pinch of nutmeg when whisking in the flour and broth.
Swap mini gnocchi for regular-sized if preferred; just adjust cooking time accordingly.

Use fresh herbs like thyme or basil in place of parsley flakes for a different twist.
For a dairy-free version, substitute milk with coconut or almond milk and use olive oil instead of butter.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much after chilling, add a splash of chicken broth or milk to loosen it.

How to Serve

A white bowl filled with creamy chicken soup sits on a white marbled surface. The soup has a thick white broth base with visible small white gnocchi pieces, orange carrot slices, shredded white chicken pieces, and dark green spinach leaves. Black pepper is sprinkled on the top, adding tiny black dots across the smooth surface. The soup looks warm and hearty with soft, chunky ingredients gently mixed in. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken works great and saves time. Just shred it and add it in the final step.

Is it okay to freeze this soup?

Freezing is possible, but gnocchi may become softer after thawing. To maintain texture, you can freeze the soup without gnocchi and add cooked gnocchi when reheating.

Lila Prescott