The butter starts foaming around the vegetables before the broth ever goes in, and that’s where this Copycat Olive Garden Chicken Gnocchi Soup starts to smell like the version you remember. I like that the chicken cooks right in the pot, so the broth picks up flavor while the vegetables soften. Then the chicken comes out briefly for shredding, and the gnocchi gets its own short simmer.
Flour stirred into the butter and vegetables gives the broth enough body to hold the half-and-half without turning the soup into a heavy sauce. I pour the broth in gradually and keep stirring, which helps the base stay smooth. The finished bowl is creamy, with tender gnocchi and spinach that’s just wilted—not cooked down to nothing.
Kitchen Note
Move the chicken to a plate before shredding it. Two forks have room to pull the meat apart there, and you won’t splash hot broth while you work.
Save this Copycat Olive Garden Chicken Gnocchi Soup for a creamy, cozy bowl with tender potato gnocchi and wilted spinach.
Why the Flour Needs a Minute Before the Broth Goes In
Flour can thicken this soup, but only if you give it a short cook in the butter before adding liquid. Stirring it for a full minute coats the flour with fat and cooks away its raw taste. The vegetables are already in the pot, so the flour settles into their buttery coating instead of clumping into a dry patch.
Adding the broth gradually is the other half of that smooth base. Pouring it in a little at a time lets you stir the flour mixture into the liquid as it loosens. If you add all the broth at once, flour can gather in small lumps that are hard to smooth out later. You don’t need to make a separate roux in another pan; the pot you’ve used for the vegetables does the job.
This isn’t meant to be as thick as a chowder. The flour provides a gentle, spoon-coating body, while the half-and-half adds creaminess near the end. Keeping those roles in mind helps you avoid adding extra flour just because the broth looks loose before the gnocchi goes in.
What Gives This Soup Its Creamy Body and Tender Bite
- Butter and flour — Butter carries the flavor of the vegetables, while the flour thickens the broth. Unsalted butter gives you more control over the finished seasoning.
- Yellow onion, celery, and carrots — These soften into the soup’s savory base. Finely diced onion and thin celery slices cook evenly, while shredded carrots disperse through the broth instead of leaving large, firm pieces.
- Garlic and dried thyme — Garlic brings a sharper savory note, and thyme gives the broth its herby background. Mince the garlic finely so it blends into the base rather than leaving large raw-tasting pieces.
- Low-sodium chicken broth — This is the main liquid, so choose a broth you like the taste of. Low-sodium broth leaves room for the kosher salt in the pot without making the soup overly salty.
- Chicken breasts — Boneless, skinless breasts cook directly in the broth and are easy to shred once tender. Choose pieces that are similar in thickness so they cook at a similar pace.
- Half-and-half — It gives the broth a creamy finish without the heaviness of using only cream. Keep it for the closest match to the soup’s texture; milk makes a thinner result.
- Refrigerated potato gnocchi — These soft dumplings make the soup substantial and cook quickly in the pot. Refrigerated gnocchi is the kind this short simmer is written for.
- Baby spinach — Its tender leaves wilt quickly at the end, adding color without needing a long cook. Keep the leaves whole unless they’re unusually large.
Build the Broth First, Then Let the Gnocchi Finish in It
Soften the vegetables without browning them
Melt the butter in a 6-quart pot over medium heat. Add the finely diced onion, thinly sliced celery, and shredded carrots, then cook for 6–8 minutes, stirring occasionally, until the vegetables are softened. You’re looking for a tender mixture, not browned edges; if the pot starts to color, lower the heat. That gentle start lets the vegetables become part of the broth instead of tasting roasted.
Cook the flour into the buttery base
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir for 1 minute, scraping around the bottom and sides of the pot so no dry flour remains. Gradually stir in the chicken broth, letting each pour blend in before adding more. Add the kosher salt, black pepper, and dried thyme once the broth is incorporated.
Simmer the chicken until it’s ready to shred
Add the chicken breasts and bring the pot to a gentle simmer. Cook uncovered for 12–18 minutes, checking the thickest part of the chicken with a thermometer; it should reach 165°F. Keep the heat gentle rather than letting the broth boil hard, which can make the chicken firm before the center is cooked through. Transfer the chicken to a plate and shred it with two forks.
Cook the gnocchi, then wilt the spinach
Stir the half-and-half and refrigerated gnocchi into the pot, then simmer for 3–5 minutes, until the gnocchi are tender. Keep the soup at a simmer rather than a rolling boil once the half-and-half is in. Return the shredded chicken to the pot and stir in the baby spinach. Cook for 1–2 minutes, just until the leaves wilt.
Three Practical Ways to Adapt This Pot of Soup
Make it gluten-free
Use a cup-for-cup gluten-free flour blend in place of the all-purpose flour, and choose gluten-free potato gnocchi. The soup will still thicken, though the exact texture can vary by flour blend; check the gnocchi for tenderness as it simmers because brands can cook at different rates.
Use chicken thighs for a richer bite
Swap in the same weight of boneless, skinless chicken thighs for the breasts. Thighs have a little more fat and a fuller chicken flavor, and their cooking time may differ, so use the thermometer rather than relying only on the clock.
Trade spinach for kale
Replace the baby spinach with chopped kale for a sturdier green and a slightly more assertive taste. Stir it in with the shredded chicken, then simmer until the leaves soften; kale needs longer than spinach to lose its firm texture.
Storage and Reheating
- Refrigerator: Refrigerate leftovers in a shallow, airtight container within 2 hours and use them within 3–4 days. The gnocchi will absorb some broth as the soup sits.
- Freezer: The finished soup doesn’t freeze especially well because the half-and-half may separate and the gnocchi can turn soft. For a better texture, freeze the chicken-and-broth base before adding the half-and-half, gnocchi, and spinach; thaw it in the refrigerator, then finish the soup in the pot.
- Reheating: Warm leftovers on the stovetop over low heat, stirring often, until steaming throughout. Avoid a hard boil, which can make the creamy broth separate and the gnocchi overly soft.
Questions That Come Up While Making Chicken Gnocchi Soup
Copycat Olive Garden Chicken Gnocchi Soup
Ingredients
Method
- Melt the butter over medium heat, then add the onion, celery, and carrots; cook for 6–8 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute.
- Gradually stir in the chicken broth, then add the salt, pepper, thyme, and chicken; bring to a gentle simmer and cook uncovered for 12–18 minutes, until the chicken reaches 165°F in the thickest part.
- Transfer the chicken to a plate and shred it with two forks.
- Stir the half-and-half and gnocchi into the pot and simmer for 3–5 minutes, until the gnocchi are tender; stir in the shredded chicken and spinach and cook for 1–2 minutes, until the spinach wilts.
