Savor the Comfort: Easy Olive Garden Chicken Gnocchi Soup Recipe

Olive Garden Chicken Gnocchi Soup is what I reach for on those nights when I want a bowl of something warm and creamy without a lot of fuss. Maybe your week has been a little too full, or you want a cozy dinner that feels special but is totally doable. This is that soup. It is hearty, kid friendly, and smells like comfort from the very first simmer. I will walk you through the exact steps I use at home, plus all my practical shortcuts so you can get it on the table fast. Stick around for smart tips, easy chicken options, and foolproof gnocchi.

How to Make Gnocchi?

Let’s start with the little pillows that make this soup so good. You can absolutely buy shelf stable or refrigerated gnocchi at the store. I do that a lot. But if you want to try homemade just once, you might be surprised by how simple it is. Soft, tender gnocchi turn an average pot of soup into one that makes you close your eyes after the first bite.

Homemade or Store Bought

Store bought gnocchi are fast and dependable. Look for packages that list potato as the first ingredient. If you have the energy, homemade gnocchi give you a lighter, fluffier bite. I usually make a small batch on a lazy Sunday and freeze it in a single layer, then bag it for later. Both choices work perfectly in this Savor the Comfort: Easy Olive Garden Chicken Gnocchi Soup Recipe.

Simple Homemade Gnocchi Steps

• Cook and mash potatoes until smooth. Russets work best for a light texture.
• Stir in flour, egg, and salt until a soft dough forms. It should be tender, not sticky.
• Roll into ropes with a light hand, cut into 1 inch pieces, and press with a fork for ridges if you like.
• Boil in salted water until they float, about 2 to 3 minutes. Lift them out gently and add to the soup right before serving.

Make Ahead Tip

If you prep gnocchi ahead, freeze them on a parchment lined sheet so they do not stick. Do not thaw before cooking. Just drop them into simmering soup and give them an extra minute.

Bonus texture tip for any gnocchi: keep the dough on the drier side. Too much moisture makes them gummy.

What Kind of Pre-Cooked Chicken Should I Use?

You have options, and they all taste great. The goal is tender, well seasoned chicken that shreds easily and melts into the broth. Here is what I reach for most often.

Best Options

Rotisserie chicken is the easiest move. It has built in flavor and saves time. I use a mix of white and dark meat for balance. Leftover roasted chicken is perfect too, especially if you kept the pan drippings. Poached chicken is a clean, mild choice if you want to control the seasoning. Canned chicken actually works in a pinch, just drain well and give it a quick saute in butter and garlic to improve the flavor.

Shred warm chicken with two forks for soft strands that soak up the broth. If your chicken is cold, chop it small so it heats quickly. Aim for about 2 to 3 cups of cooked chicken for a full pot of soup, which feeds four to six people depending on bowl size.

We made this on a rainy night with rotisserie chicken, and everyone went quiet at the table. Creamy, savory, and so cozy. My picky eater asked for seconds, and that never happens.

Storage note for safety: keep cooked chicken in the fridge up to 3 to 4 days. If it has been longer, cook a fresh batch. Better safe than sorry.

How to Cook Chicken for Chicken Gnocchi Soup

If you do not have pre cooked chicken, here are simple ways to make it from scratch, plus my base soup method so you can get everything into one pot without overthinking it.

Fast Methods

Stovetop poach: Place 1 to 1.5 pounds of chicken breasts or thighs in a pot. Cover with water or low sodium broth, add a pinch of salt, a clove of smashed garlic, and a bay leaf. Simmer gently for 12 to 15 minutes until the thickest part hits 165 F. Rest 5 minutes, then shred.

Oven roast: Brush chicken with olive oil, sprinkle with salt, pepper, and Italian seasoning. Roast at 400 F for 18 to 22 minutes until 165 F. Rest, then cut or shred.

Instant Pot: Add 1 cup broth, chicken, and a pinch of salt. Cook on high for 8 to 10 minutes for breasts, 10 to 12 for thighs. Quick release, check for 165 F, shred.

Now the heart of the Savor the Comfort: Easy Olive Garden Chicken Gnocchi Soup Recipe. Melt 3 tablespoons butter in a large pot over medium heat. Add 1 diced onion, 2 diced celery ribs, and 1 diced carrot. Cook until soft and fragrant, about 5 to 7 minutes. Stir in 3 minced garlic cloves for 30 seconds. Sprinkle in 3 tablespoons flour and cook for 1 minute, stirring. Slowly whisk in 4 cups chicken broth and 1 cup half and half or heavy cream. Add 1 teaspoon Italian seasoning, 1 teaspoon dried thyme, salt and black pepper to taste. Bring to a gentle simmer and let it thicken for 5 minutes. Stir in 2 to 3 cups shredded chicken, a handful of chopped spinach, and 1 pound gnocchi. Simmer 2 to 3 minutes until gnocchi float and taste tender. Finish with a squeeze of lemon and a tablespoon of grated Parmesan if you like.

Important: keep the soup at a gentle simmer after adding dairy. A hard boil can cause the cream to separate. If it thickens too much, add broth in small splashes until it feels right.

Tips and Tricks

Season in layers. Salt the vegetables, then the broth, then the final soup. Small pinches at each step bring out flavor without making the end result too salty.

Keep the simmer gentle. The soup should barely bubble once the cream goes in. This keeps everything silky and prevents curdling.

Thicken your way. I use a light flour roux, but you can skip flour and whisk 1 teaspoon cornstarch into cold cream, then pour it in and simmer a minute. Gluten free gnocchi plus the cornstarch trick gives you a nice GF version.

Add gnocchi last. Gnocchi only need a few minutes. Add them near the end so they stay tender, not mushy.

Use real aromatics. Onion, celery, and carrot are the base that makes this taste restaurant quality. Do not skip them.

Brighten at the end. A small splash of lemon juice or a bit of white wine vinegar wakes up the creaminess. Start small, taste, and adjust.

Storage. Chill leftovers fast and store up to 3 days. Gnocchi continue to absorb liquid in the fridge, so you may want to add a little broth or milk when reheating. Warm on low heat and stir often.

Freezer note. This kind of creamy soup can split in the freezer. If you want to freeze it, skip the dairy and gnocchi. Freeze the broth with chicken and veggies, then add cream and gnocchi fresh when you reheat.

Flavor boosters. A Parmesan rind simmered in the pot takes it to the next level. Fish it out before serving.

What to Serve with Chicken Gnocchi Soup

This soup is hearty on its own, but a simple side can turn it into a complete dinner. I like to keep the sides crisp or toasty to balance the creamy bowl.

• Warm bread like garlic bread, crusty baguette, or buttery dinner rolls for dunking.
• Fresh salad with lemony vinaigrette, cherry tomatoes, and shaved Parmesan.
• Roasted vegetables such as broccoli, Brussels sprouts, or carrots for color and crunch.
• Grilled cheese or turkey panini if you need a little extra comfort on a long day.
• Something sparkling like club soda with a squeeze of lemon to cut the richness.

If you are having friends over, set a little toppings bar. Offer extra Parmesan, red pepper flakes, chopped parsley, or crispy bacon bits. It is a fun, low effort upgrade.

By the way, this serving spread pairs beautifully with the Savor the Comfort: Easy Olive Garden Chicken Gnocchi Soup Recipe, especially on chilly evenings when everyone wants to linger over seconds.

Common Questions

Can I use milk instead of cream? Yes. Whole milk works, but the soup will be thinner. Add a touch more flour or simmer a few minutes longer for body.

Do I have to cook gnocchi separately? No. Drop it right into the simmering soup. Cook 2 to 3 minutes until it floats and tastes tender.

How can I make it lighter? Use milk, add more veggies like spinach and carrots, and reduce the butter by 1 tablespoon. The flavor still shines.

What if my soup is too thick? Stir in warm chicken broth a little at a time until it reaches your favorite texture.

Can I make it ahead? Yes. Make the broth with chicken and veggies, chill, and reheat later. Add cream and gnocchi right before serving so the texture stays silky and the gnocchi do not over soften.

A Cozy Bowl You Can Count On

You do not need a restaurant reservation to get that big cozy flavor at home. With a few pantry basics and your favorite chicken shortcut, the Savor the Comfort: Easy Olive Garden Chicken Gnocchi Soup Recipe turns an ordinary night into something special. Keep the simmer gentle, add the gnocchi at the end, and finish with a sprinkle of Parmesan. I hope you make a pot soon, and I hope it makes your kitchen smell like comfort. Grab a spoon and enjoy your bowl tonight.