Perfect Copycat Chicken Gnocchi Soup Recipe (Olive Garden)

This copycat chicken gnocchi soup recipe perfectly replicates Olive Garden's popular soup using simple ingredients and straightforward techniques. The authentic flavor comes from combining potato gnocchi, quality chicken broth, aromatic vegetables, and a creamy base with the right balance of herbs and seasonings. With proper preparation and attention to key details, you can create a restaurant-quality soup that rivals the original in both taste and texture.

Creating an authentic copycat chicken gnocchi soup requires understanding the essential components that make Olive Garden's version so beloved. This homemade adaptation delivers the same comforting, creamy texture and rich flavor profile without artificial ingredients or preservatives. The magic happens when you properly balance the savory chicken broth with the delicate potato gnocchi, creating a harmony of textures that defines this classic Italian-American soup.

Essential Ingredients for Authentic Flavor

The foundation of a successful copycat chicken gnocchi soup lies in selecting quality ingredients that work together to create that distinctive restaurant taste. While Olive Garden's exact recipe remains proprietary, careful analysis reveals the key components that contribute to its signature flavor.

Chicken broth forms the base of this soup, and using a high-quality, low-sodium version gives you better control over the final seasoning. The potato gnocchi must be fresh or frozen (not shelf-stable) for the proper texture that melts slightly into the broth. Heavy cream provides richness without overwhelming the delicate flavors, while a carefully balanced blend of herbs—particularly parsley, thyme, and a touch of rosemary—creates that unmistakable aromatic profile.

Prep Time	Cook Time	Total Time	Servings
15 minutes	25 minutes	40 minutes	4-6 servings

Step-by-Step Recipe Instructions

Follow these detailed instructions to create a copycat chicken gnocchi soup that captures the essence of the restaurant favorite. Precision in timing and technique makes all the difference in achieving that perfect creamy-yet-light texture.

Ingredients You'll Need

• 6 cups quality low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil or butter
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 3 cloves garlic, minced
• 16 ounces potato gnocchi (fresh or frozen)
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Preparation Steps

1. Cook the chicken: Place chicken breasts in a saucepan with 2 cups of chicken broth. Bring to a gentle simmer over medium heat and cook for 12-15 minutes until fully cooked through. Remove chicken, let cool slightly, then dice into bite-sized pieces. Reserve the cooking broth.
2. Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Cook for 5-7 minutes until softened but not browned. Add garlic and cook for 1 minute more until fragrant.
3. Create the roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
4. Build the broth: Gradually whisk in the remaining 4 cups chicken broth plus the reserved cooking broth from the chicken. Bring to a gentle simmer.
5. Add seasonings: Stir in dried parsley, thyme, rosemary, salt, and pepper. Simmer for 5 minutes to allow flavors to meld.
6. Cook gnocchi: Add gnocchi to the simmering broth and cook according to package directions (usually 2-3 minutes for fresh/frozen gnocchi) until they float to the surface.
7. Finish the soup: Reduce heat to low. Stir in heavy cream and diced chicken. Heat through without boiling for 2-3 minutes. Taste and adjust seasoning as needed.
8. Serve immediately with fresh parsley garnish.

Critical Techniques for Restaurant-Quality Results

Several key techniques separate an adequate copycat chicken gnocchi soup from one that truly captures the Olive Garden experience. First, never boil the soup after adding the cream, as this can cause curdling and alter the delicate texture. The gentle simmer allows the flavors to integrate without compromising the creamy consistency.

Second, the timing of adding the gnocchi matters significantly. Potato gnocchi continues cooking after removal from heat, so you should remove the soup from heat just as the gnocchi reaches the desired tenderness. Overcooking causes gnocchi to become mushy and disintegrate, ruining the soup's texture.

Third, using fresh herbs at the end can elevate your homemade chicken gnocchi soup. While dried herbs form the flavor base during cooking, a sprinkle of fresh parsley just before serving adds brightness that mimics the restaurant version's finishing touch.

Common Mistakes to Avoid

Many home cooks make preventable errors when attempting this copycat chicken gnocchi soup recipe. The most frequent issue involves overcooking the gnocchi, which turns the soup cloudy and alters the texture from light and comforting to heavy and unappealing.

Another common mistake is using pre-cooked chicken, which lacks the flavor infusion that occurs when cooking the chicken directly in the broth. The subtle chicken essence that permeates the entire soup comes from this initial poaching step.

Finally, many recipes call for excessive cream, which overwhelms the delicate balance of flavors. The authentic Olive Garden-style soup has a creamy texture but isn't overly rich—the cream enhances rather than dominates the broth.

Variations for Dietary Preferences

This versatile copycat chicken gnocchi soup recipe adapts well to various dietary needs while maintaining its essential character. For a gluten-free version, substitute the all-purpose flour with cornstarch or arrowroot powder, and ensure your gnocchi is made from gluten-free ingredients (some brands offer this option).

To create a lighter version without sacrificing creaminess, replace half the heavy cream with whole milk. The soup will still have richness but with fewer calories. For dairy-free adaptation, use coconut cream instead of dairy cream and olive oil instead of butter.

Some home cooks enjoy adding spinach or kale during the last few minutes of cooking for added nutrition. The greens wilt perfectly into the hot soup without altering the fundamental character of this classic recipe.

Storage and Reheating Guidelines

Proper storage ensures your homemade chicken gnocchi soup maintains quality when enjoyed later. Cool the soup completely before transferring to airtight containers. Store in the refrigerator for up to 3 days. Note that the gnocchi will continue absorbing liquid, so you'll need to add additional broth when reheating.

For best results when reheating, warm the soup gently over medium-low heat, stirring frequently. Never boil the reheated soup, as this can cause the cream to separate. If the soup has thickened too much during storage, gradually add additional chicken broth until reaching your preferred consistency.

What's the secret to making copycat chicken gnocchi soup taste like Olive Garden's version?

The key elements are using fresh or frozen potato gnocchi (not shelf-stable), poaching the chicken directly in the broth to infuse flavor, and maintaining the proper cream-to-broth ratio. Don't skip the step of cooking the chicken in the broth, as this creates the subtle chicken essence that defines the soup's flavor profile.

Can I use shelf-stable gnocchi for this copycat recipe?

While shelf-stable gnocchi will work in a pinch, it won't produce the authentic texture of Olive Garden's soup. Fresh or frozen potato gnocchi has a lighter, more delicate texture that melts slightly into the broth, creating that signature creamy consistency. Shelf-stable gnocchi tends to be denser and doesn't integrate as well with the soup.

Why does my copycat chicken gnocchi soup turn out too thick or too thin?

The thickness depends on several factors: the amount of flour used in the roux, the ratio of cream to broth, and whether you've overcooked the gnocchi. If too thick, gradually add more broth. If too thin, create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir into the simmering soup. Remember that gnocchi continues to thicken the soup as it sits.

How can I prevent my gnocchi from becoming mushy in the soup?

Add the gnocchi during the last few minutes of cooking and remove the soup from heat just as the gnocchi floats to the surface. Potato gnocchi continues cooking from residual heat, so slightly undercooking them in the broth prevents mushiness. Never add gnocchi at the beginning of the cooking process.

Can I freeze copycat chicken gnocchi soup for later use?

Freezing isn't recommended for this soup because the potato gnocchi becomes unpleasantly dense and the cream may separate upon thawing. For best results, prepare the soup base (without gnocchi and cream) and freeze that separately. When ready to serve, thaw the base, add fresh gnocchi and cream, and finish cooking.