Description

If you love Olive Garden’s famous Chicken Gnocchi Soup, you’re going to fall head over heels for this homemade version. It’s creamy, rich, and packed with tender chicken, soft potato gnocchi, carrots, spinach, and herbs. The best part? It takes just 25 minutes from start to finish — a quick and cozy meal that’s perfect for any day of the week.

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 cup onion, diced
1/2 cup celery, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups half-and-half
1 (14-ounce) can chicken broth (use 2 cans for a thinner soup)
1 tablespoon fresh thyme
1 cup shredded carrots
1 cup chopped spinach
1 cup diced cooked chicken breast (rotisserie chicken works perfectly)
1 (16-ounce) package potato gnocchi
Salt and pepper to taste

Instructions

1. In a large pot, melt butter with olive oil over medium-high heat. Add diced onion, celery, and minced garlic, sautéing until tender and fragrant.
2. Sprinkle in the flour and stir for about one minute to create a roux.
3. Slowly whisk in half-and-half and chicken broth until the mixture begins to thicken.
4. Add thyme, shredded carrots, chopped spinach, cooked chicken, and gnocchi. Let the soup simmer for about 5 minutes, or until the gnocchi are cooked through and the soup has reached your desired consistency.
5. Season with salt and pepper to taste. Serve immediately with crusty bread or a side salad for a complete meal.

Notes

Serve this soup immediately while it’s warm and velvety. Garnish with freshly grated Parmesan cheese and a sprinkle of black pepper for extra flavor. Pair it with breadsticks, a slice of garlic bread, or a crisp salad for a complete meal.
To store leftovers, let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or milk to thin it out as it reheats. It’s not ideal for freezing since dairy and gnocchi can separate or become mushy after thawing.