This creamy Chicken Gnocchi Soup is so easy to make at home and tastes just like the famous soup from Olive Garden. Use fresh or leftover chicken and make it on the Stove Top or the Crock Pot!
Be sure to serve this soup with my easy Cheddar Bay or Buttermilk Biscuits!
Chicken Gnocchi Soup
I definitely struggle with which soup to choose from when I go to Olive Garden, but Chicken Gnocchi Soup is always a top contender, along with their Zuppa Toscana Soup. (Does anyone else have a self vs. self over this decision?)
Since you’re here, I’m sure that this soup is right at the top of your list too. So let’s do it, this is definitely a super easy soup recipe. Check out my pro tips, storage information, Crock Pot instructions, and more below!
What is Gnocchi
- Gnocchi is mostly made of potato, and also contains flour and eggs.
- You can find it in the pasta aisle at the grocery store, where the dry pastas are located. You may also be able to find it in the refrigerated section with other fresh pastas.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Soften the vegetables and garlic in butter. Add the flour and cook for 2 minutes to remove the raw flour taste.
Add the chicken broth and half and half in splashes, stirring as you do so. Adding it too quickly can break the roux. Add the thyme and mustard powder.
Add the chicken and bring it to a gentle boil until cooked through, 10-15 minutes. Remove and dice, then add it back to the soup.
Let the soup simmer until desired consistency is obtained, it will continue to thicken. Add the gnocchi and simmer for about 5 minutes, (refer to package for timing).
Add spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!
Crock Pot Method
Note: We’ll use a slurry to thicken the soup at the end, so omit the flour and only use 1 Tbsp. butter. The consistency of the Crock Pot method isn’t quite as thick as the stove top but it still tastes great.
- Cut uncooked chicken into bite-sized pieces. Melt the butter over low heat in the Crock Pot. Add the vegetables, garlic, and chicken and toss to coat. Pour in the chicken broth and stir in the thyme and mustard powder. Do not add the half and half, gnocchi, or spinach.
- Cook on low for 6-8 hours. Use a fork to whisk the half and half and cornstarch until combined. Slowly stir it into the soup. Add the gnocchi. Increase heat to high and cook for 30 minutes, until the gnocchi is cooked through.
- Add the spinach a few minutes prior to serving. Season with red pepper flakes and salt/pepper if desired and serve.
Pro Tips
- The soup will continue to thicken the longer that it simmers on the stove top.
- Don’t cook the chicken at a rapid boil or it will become tough. A very gentle boil is best.
- Sliced or Ground Sausage can be used instead of chicken and it can be cooked with the vegetables as they soften.
- Half and Half is half milk, half cream.
- Mustard Powder is an ingredient that I like to use that you can’t taste outright in the soup, but it helps enhance the other flavors.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- While this soup can be frozen, the consistency of dairy based soups isn’t quite the same when reheated. But the flavor is still great.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4-Quart Dutch Oven– this is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
- Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
- Soup Bowls –(I love these!)
Try These Next
- Baked Potato Soup
- Buttermilk Biscuits
- Copycat Longhorn Parmesan Crusted Chicken
- Broccoli Pasta
- Chicken Tortilla Soup
- Olive Garden Alfredo Sauce
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Tried This Recipe?
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Chicken Gnocchi Soup
Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots, julienned
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts, or 2 cups diced cooked chicken
- 16 oz. potato gnocchi, (in the pasta isle)
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes, optional
- Salt and pepper, to taste
Instructions
Stove Top Method (See notes for Crock Pot method)
- Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color.
- Add the chicken broth and half and half in splashes, stirring to incorporate. Don’t add it too quickly or you will break the roux.
- Add the thyme and mustard powder.
- If using uncooked chicken, add it to the broth. Bring it to a gentle boil. (If you boil too rapidly, the chicken will become tough.) Simmer until the chicken is cooked through, about 10 minutes. (This depends on the thickness of the chicken.)
- Remove the chicken and let it rest for 5 minutes, then dice it and add it back to the soup. Let the soup simmer until desired consistency is obtained, it will continue to thicken.
- Add the gnocchi and simmer for about 5 minutes, refer to package instructions for exact amount of time.
- Reduce heat to low and add the spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!
Notes
- The soup will continue to thicken the longer that it simmers on the stove top.
- Sliced or Ground Sausage can be used instead of chicken and it can be cooked with the vegetables as they soften.
- Half and Half is half milk, half cream.
- Mustard Powder is an ingredient that I like to use that you can't taste outright in the soup, but it helps enhance the other flavors.
Crock Pot Method Note: We'll use a slurry to thicken the soup at the end, so omit the flour and only use 1 Tbsp. butter. The consistency of the Crock Pot method isn't quite as thick as the stove top but it still tastes great.
- Cut uncooked chicken into bite-sized pieces. Melt the butter over low heat in the Crock Pot. Add the vegetables, garlic, and chicken and toss to coat. Pour in the chicken broth and stir in the thyme and mustard powder. Do not add the half and half, gnocchi, or spinach.
- Cook on low for 6-8 hours. Use a fork to whisk the half and half and 2 Tablespoons cornstarch until combined. Slowly stir it into the soup. Add the gnocchi. Increase heat to high and cook for 30 minutes, until the gnocchi is cooked through.
- Add the spinach a few minutes prior to serving. Season with red pepper flakes and salt/pepper if desired and serve.
You nailed it! This is my favorite item at Olive Garden. I order it every time we go there. This recipe is spot on to theirs! I’d give it 10 stars if I could. Thanks for sharing it.❤️
Thanks so much Lisa, I’m so happy you like it as much as I do!💖
Yum! I love this recipe. I tried a different recipe first but didn’t love it so tried this one and will definitely be going back to this one often!😊
Wahoo! I’m so glad this recipe wins the taste test Shaina! Thanks so much for the great comments and for taking the time to leave a review!💖
I’ve made this twice in about two weeks. I love getting the gnocchi soup from OG, and this recipe is just as good. I do omit the celery, and double the carrots and spinach. It’s simple and quick to make, too.
I’m so happy you’re enjoying this one Kellie! Thanks so much for taking the time to leave a review!💗
I just had two bowls of this soup. It was amazingly delicious! I am a soup lover so this ones for the recipe books.
That makes me so happy Kelley! I’m such a soup lover too. Thanks so much for the great review!💗
Hi! 😁 I’m based in the UK. When you say chicken broth, are you meaning chicken stock? And is all purpose flour the same as plain flour in the UK please?
Chicken broth or stock may be used. All purpose flour is the same as plain 🙂
Delish even without celery as I had none!
That’s so great to hear Maryanne! Thanks so much for the review!💖
This soup was delicious, my family devoured it.
Wahooo! I’m so happy it was a hit with the family Diane. Thanks so much for taking the time to leave a review!💖
How many cups does this recipe make? I am making it for a crowd and want to know how many recipes I need to make.
Hi Lori, this recipe makes 5 servings, I don’t have it measured in cups.
😃making this tonight, but do I cook the gnocchi first or just add to the pot ?
Hi Denise, it goes in uncooked and cooks in the soup 🙂
Thank you Stephanie for the quick reply..made it for dinner and we loved loved loved it!!
My husband is the cook and the few times I jump in to cook means a lot to me to try and impress him ! Well this did it 👏thanks for the great recipe!
I’m so happy that you loved it, thank you so much for taking the time to let me know how it came out!! 🙂
Perfect! Don’t omit the dry mustard or thyme. These spices really add a terrific flavor to the soup.
Hi Laura, I’m so happy that you love the soup! I agree, I love the dry mustard and thyme here! 🙂