Chicken Gnocchi Soup


If you have ever been to Olive Garden, You may have tried the Chicken Gnocchi Soup. It is my favorite soup in Olive Garden and when we go there, I always order it! As much as I love going out to eat, we try to go out once a week and the rest of the week I cook at home. One day I was really craving this delicious soup, so I decided to try and make it at home. I found the recipe on, However after making it many times I have modified it, because the very first time I made it, I was very dissapointed and I was determined to make it taste more like the Olive Garden soup. Now I can honestly say that this recipe tastes even BETTER then the Olive Garden one. This soup is very easy to prepare and takes about 45 mins to make(with prep. and cook time), So it’s a great option for a weeknight dinner. It has become a family favorite in our house, Even my 2 year old son loves it. Give it a try and I hope your family enjoys it just as much as mine does.  🙂

Chicken Gnocchi Soup {Serves 8-10}                                          


  • 2 Tablespoons olive oil
  • 4 Tablespoons (1/2 a stick) butter
  • 1 Large onion (or 1 cup), finely diced
  • 3 ribs (or 1 cup) of celery, finely diced, the top/white part of bottom cut off
  • 1 quart Half & Half
  • 1/4 cup of all-purpose flour
  • 3 garlic cloves, minced
  • 2 carrots, finely shredded
  • 2 (14.5 ounce)  cans chicken broth
  • 1/2 teaspoon Salt
  • a little dash of ground nutmeg
  • 1/8 teaspoon ground thyme
  • 1/2 teaspoon dried parsley flakes
  • 1 cup fresh spinach leaves, coarsely chopped
  • 1 (17 ounce) Ready to use pack of gnocchi ( I prefer mini gnocchi for my soup)
  • 2 cups cooked chicken breast, diced ( I always use a cooked Rotisserie chicken, take off the skin and use the breasts)
  • * TIP: Using a Rotisserie chicken, found in the ready to eat section in most grocery stores, gives this soup an amazing taste!                                                                               IMG_0168

( This is a picture of most of the ingredients)


1) Do all of your prep work first. This makes it a lot easier for you later on! Wash, peel and shred the carrots,Wash and coarsely cut the spinach. Peel and finely cut the onion, mince the garlic, wash and finely dice the celery. *The onion, celery, and garlic may be put into one plate


2) Heat 2 Tablespoons of olive oil in a large saucepan, on medium heat, Add the butter into the oil and let it melt a bit


3) Add the onion, celery, and garlic into the pot. Stir it occasionally until the onion becomes soft and translucent.


4) When the onion is soft, whisk in the flour and cook for about 1 minute, stirring it all around so that it does not burn and spreads out evenly.


5) Whisk in the Half & Half, simmer it until it thickens up a bit, then add the chicken broth in. Mix it and let is simmer until it thickens again.


6) Stir in 1/2 teaspoon Salt. Then stir in the thyme, parsley flakes and nutmeg. Mix well.


7) Stir in the carrots, gnocchi, spinach leaves, and chicken.


8) Simmer (Still on 5.0 heat) until soup is heated through and the gnocchi are soft. Approximately 5 to 10 mins.


I usually serve it with hot fresh bread sticks, to make it feel more like Olive Garden at home. But fresh bread works just fine too.  This soup tastes best when it is just made and hot! ENJOY!

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