---
title: Olive Garden Chicken Gnocchi Soup
description: Creamy copycat Olive Garden chicken and gnocchi soup with spinach and carrots.
source: https://tornadoughalli.com/olive-garden-chicken-gnocchi-soup/
author: Tornadough Alli
servings: 6
prep time: 10 minutes
cook time: 40 minutes
time required: 50 minutes
course: soup
cuisine: American
tags:
  - chicken
  - gnocchi
  - soup
  - olive garden
  - copycat
  - scaling
changes:
  - Use boneless skinless chicken thighs instead of breasts
  - Roast the chicken thighs as a recipe step (source assumes pre-cooked)
  - Omit parsley flakes
  - Omit optional celery
  - Use 12 oz shredded carrots instead of 1 cup
  - Add gnocchi directly to the soup (source cooks them separately)
---

Preheat the #oven{} to 400°F. Season @boneless skinless chicken thighs{1%lb} with @salt{} and @black pepper{}. Place on a #rimmed baking sheet{} and roast until cooked through and an instant-read thermometer reads 165°F, about ~{20-25%minutes}. Rest, then shred.

In a #large Dutch oven{} or stock pot, melt @butter{4%tbsp} and @olive oil{1%tbsp} together over medium heat.

Add @onion{1%small}(chopped), @carrots{12%oz}(shredded), and @garlic{2%cloves}(minced). Cook over medium heat, stirring occasionally, until the onions are translucent, about ~{5%minutes}.

Whisk in @all-purpose flour{1/4%cup} and cook over medium heat for ~{1%minute}. Slowly stir in @chicken broth{6%cups} and simmer over medium heat until the broth starts to thicken, about ~{5%minutes}.

Add @milk{2%cups} to the soup and bring to a boil over medium-high heat. Season with @salt{} and @black pepper{} to taste.

Reduce heat to medium-low. Add @mini potato gnocchi{16%oz}(1 package), @fresh spinach{1%cup}(chopped), and the shredded chicken. Simmer until the gnocchi are tender and the soup has thickened to your liking, about ~{5%minutes}. For a thicker soup, stir in 1 tbsp cornstarch mixed with 1 tbsp cold water.