Chicken and Gnocchi Soup is the creamy, comforting dish you know and love from Olive Garden, now easy to make at home in just one pot. Smothered in rich flavor and packed with tender gnocchi and hearty chicken, this recipe is perfect for cozy nights in.

For more soup recipes using gnocchi, try my Copycat Zuppa Toscana Soup next. You can also warm up with my Creamy Chicken Pot Pie Soup with Biscuits or this Chicken Lime and Avocado Soup.

Chicken and Gnocchi Soup

Making Olive Garden Chicken Gnocchi Soup at home is such a great way to enjoy a restaurant favorite without leaving the house. The mix of hearty vegetables, tender chicken, and soft gnocchi makes it perfect for chilly winter nights.

It’s also so easy to customize, whether you’re using precooked chicken or adding extra ingredients your family loves. This soup is so flavorful and filling. It’s a recipe that brings everyone to the table and makes dinner feel special without a ton of effort.

close-up of a bowl of chicken and gnocchi soup

What is Gnocchi?

Gnocchi are small dumplings made from a simple mixture of potato, flour, and eggs. While they’re often served like pasta, they are not technically pasta due to their unique dumpling-like texture. Traditionally Italian, gnocchi pairs well with creamy sauces, hearty soups, or simple butter and herb toppings.

close-up of a spoonful of chicken and gnocchi soup

Ingredients

Butter: The chicken will cook in this.
Chicken breasts: Sear the chicken before starting the soup. To save time, you can use pre-cooked chicken instead.
Vegetables: Cut yellow onion, celery, and baby carrots small so they cook evenly. This healthy medley adds nutrition, fresh flavor, and a nice crunch.
Garlic: This just makes everything taste better!
Water: Add more or less depending on how thick or thin you want your soup to be.
All-purpose flour: This gives the soup that thick consistency we need.
Half and half: For the creaminess.
Potato gnocchi: The heart of this recipe! Although gnocchi can be made from scratch, I used premade potato gnocchi from the pasta aisle. Not using homemade gnocchi saved me a few steps and cut back on cooking time. You will know gnocchi is cooked nice and tender when you can easily slice it.
Red Pepper Flakes: An optional addition for a spicy kick!
Seasoning: Seasoned salt, black pepper, garlic powder, Italian seasoning, and salt and pepper (to taste).

soup in a bowl sitting on a table with a piece of buttered bread next to it

How to Make Gnocchi Soup

See recipe card for ingredient quantities and full instructions.

Sear the Chicken

I start by melting 3 tablespoons of butter in a large, heavy-bottomed pot over medium heat. While that’s melting, I season the chicken breasts with seasoned salt and black pepper. Then, I place the chicken into the pot and let it sear for about five minutes on each side. Once it’s golden, I remove the chicken and set it aside for later.

Sauté the Vegetables

Next, I add the remaining tablespoon of butter to the pot and toss in the diced onion, celery, and carrots. I let them cook for about five minutes, stirring occasionally. I like to add the garlic during the last minute so it doesn’t burn.

Simmer Soup

Once the vegetables are soft, I return the chicken to the pot and pour in the water. I sprinkle in the garlic powder and Italian seasoning, then cover the pot and let it simmer for 20 minutes. This step gives the soup so much flavor.

Thicken the Broth

While the soup is simmering, I mix the flour with about one cup of water until it forms a smooth slurry. After removing the chicken from the pot to let it cool, I pour the slurry and half and half into the pot. I give it a good stir and let it simmer gently.

Add Gnocchi to Soup & Serve

I shred the chicken into bite-sized pieces and return it to the pot. Then, I add the gnocchi and let everything cook for another 20 minutes until the gnocchi are tender. If I’m feeling fancy, I’ll throw in a handful of fresh spinach at this point. Finally, I taste the chicken and gnocchi soup and adjust the seasoning with a little more salt and pepper if needed.

chicken and gnocchi soup in a bowl with a piece of buttered bread nearby

Pro Tips

Don’t skip searing the chicken. Searing locks in flavor and creates a golden crust that adds depth to the soup.
Add garlic at the last minute when sautéing vegetables. This prevents it from burning, which can leave a bitter taste in the soup.
Use a flour slurry to thicken the broth. Mixing flour with water first ensures there are no lumps and makes the soup smooth and creamy.
Shred the chicken once it’s cool enough to handle. This makes it easier to create bite-sized pieces without burning your hands.
Simmer the gnocchi until tender. This step allows the gnocchi to absorb the flavors of the broth while softening to the perfect texture.
Add spinach at the end if desired. Fresh spinach wilts quickly, so tossing it in just before serving keeps it vibrant and tender.
Taste and adjust the seasoning before serving. A little salt and pepper at the end can make all the difference in bringing out the flavors.

Storage

If you intend to have leftovers, try to cook the gnocchi separately and add them to individual servings. For soup that is already cooked with the gnocchi in it, it can be stored in the refrigerator for up to 3 days. Just note, the gnocchi will puff up after it cooks so it will be super tender.

Recipe Variations

Protein Options: Swap the chicken for ground sausage or ground turkey to change up the flavor while keeping the soup hearty and satisfying.
Vegetable Add-Ins: Try adding spinach, kale, mushrooms, or broccoli for extra nutrients and texture. If using spinach, add it at the same time as the gnocchi so it wilts perfectly.
Cheesy Upgrades: Stir in parmesan cheese or mozzarella to make the soup even creamier and more indulgent.
Slow Cooker Method: For a hands-off approach, use a slow cooker or crockpot. Sauté the veggies and sear the chicken first for extra flavor. Slow-cook everything except the gnocchi and half and half for 3-4 hours, then add the gnocchi during the last hour and stir in the half and half just before serving.

chicken and gnocchi soup in a bowl with a piece of buttered bread next to it

FAQ

Should you cook gnocchi before adding to soup?

No, you don’t need to cook the gnocchi before adding it to the soup. It cooks directly in the simmering broth, absorbing the flavors while softening to the perfect texture. This also saves time and keeps the recipe simple.

How do you keep gnocchi from getting soggy in soup?

To prevent gnocchi from getting soggy, add it toward the end of the cooking process and simmer it until just tender. Avoid overcooking because this can cause the gnocchi to break down and lose its texture. If reheating leftovers, warm the soup gently to prevent the gnocchi from becoming too soft.

Can you freeze chicken and gnocchi soup?

I don't recommend freezing chicken gnocchi soup because it contains dairy and gnocchi. The milk will separate and the gnocchi will get too soft.

close up of a bowl of olive garden soup with buttered bread

More Comforting Soup Recipes

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📖 Recipe

Creamy Chicken and Gnocchi Soup

Print Recipe Save Rate Recipe

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Soups and Stews

Cuisine: American

Keyword: chicken and gnocchi soup, chicken gnocchi soup, gnocchi soup, how to make gnocchi soup, what is gnocchi

Servings: Servings

Calories: 442kcal

Author: Tamara J.

Ingredients

4 tablespoons Butter unsalted
2 boneless skinless Chicken breasts
1 tablespoon Seasoned salt
½ tablespoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Italian seasoning
1 small Yellow onion diced
1 stick of Celery diced
½ cup Baby carrots sliced
2 cloves Garlic minced
4 cups Water
2 tablespoons All-purpose flour
2 cups Half and half
1 pound Potato gnocchi found in the pasta isle)
1 pinch red pepper flakes optional
Salt and pepper to taste (if needed)

Instructions

Add 3 tablespoons of the butter to a heavy bottom stock pot and melt it over medium heat. Season the chicken breast with the seasoned salt and black pepper.
Place the chicken directly into the pot and sear on both sides for five minutes. After five minutes, remove the chicken and set aside.
Add the other tablespoon of butter to the pot and then add the diced vegetables directly into the pot and sauté for five minutes. Add the garlic at the last minute so that it does not burn.
Place the chicken back into the pot and pour the water directly over the chicken. Add in the rest of the seasoning: garlic powder and Italian seasoning. Cover and simmer for 20 minutes.
Remove the chicken from the pot and set it aside to cool. Skim the top of the water for any fat remnants from the chicken if needed.
Meanwhile, mix the flour into about one cup of water until it is dissolved and forms a thick slurry. Pour the flour mixture and the half and half directly into the pot with the veggies.
Shred the chicken with your hands, or cut it into bite size pieces with a knife and add it back into the pot.
Add the gnocchi into the pot. Cover and simmer for an additional 20 minutes or until the gnocchi are tender. Add salt and pepper to taste if needed.