Creamy Chicken Gnocchi Soup: Classic Cozy Recipe

{Easy, Lightened-Up Olive Garden “Copycat”}

~ This comforting Creamy Chicken Gnocchi Soup takes inspiration from the Olive Garden favorite. It’s quick to make at home (under 30 minutes) and uses a simple trick to cut fat and calories without sacrificing flavor. ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps •

Overhead of a white bowl with creamy colored rim on cream napkin, with spoon above and fresh thyme sprigs at corner.

Love that rich, creamy Chicken Gnocchi Soup from Olive Garden? You can replicate the cozy flavors at home — faster and lighter.

This version is quick, family-friendly, and uses a small swap to keep the creamy texture while reducing fat. It’s become a favorite at my table and I frequently prefer it to the restaurant version.

Why You’ll LOVE This Chicken Gnocchi Soup

It delivers everything you want in a comforting bowl:

Tender chunks of white-meat chicken
Pillowy gnocchi
Pops of color and flavor from onion, garlic, celery, shredded carrots and chopped spinach, with savory thyme
All floating in a rich, creamy broth that’s utterly crave-worthy

Even better? It’s easy — ready in under 30 minutes, which is perfect for busy weeknights.

Closeup side view of one bowl of soup with fresh carrots in background and spoon at left.

A Favorite Shortcut

To save time, I often use a rotisserie chicken. It shaves prep and cook time and still yields tender, flavorful chicken without fuss.

If you want to shave prep even more, many grocery stores sell pre-chopped vegetables, minced garlic, and shredded carrots — perfect for getting dinner on the table almost instantly.

Lickety-split, a pot of creamy, chicken-and-gnocchi goodness is ready to serve.

Overhead of left half of pot full of finished soup, on wooden board with spoon dipping in to help show texture of chunks of chicken and gnocchi.

How This Soup is {Secretly} Lighter

Many copycat versions rely on butter and heavy cream, which add a lot of saturated fat and calories. My approach keeps the silky, rich mouthfeel but uses a lighter ingredient: nonfat evaporated milk.

Why evaporated milk?

Evaporated milk is regular milk with about 60% of the water removed, so it’s naturally creamier than plain milk without the high fat of heavy cream or half-and-half. When shaken well and fully incorporated, it creates a silky broth that still feels indulgent but is lower in fat and calories.

This trick works well in both sweet and savory recipes and is a simple swap to make comfort food healthier while keeping big flavor.

Bowl of soup on creamy napkin with spoon , plate of bread and carrot on cutting board in background.

How to Make This Chicken and Gnocchi Soup

Ingredient Prep

This recipe uses straightforward ingredients. Start with cooked chicken (rotisserie speeds things up). If you’re short on time, buy pre-chopped veggies. Otherwise, quick dice and shred is all that’s needed.

Soup ingredients: whole rotisserie chicken, bowl of frozen gnocchi, onion, head of garlic, carrots with tops on, spinach leaves, chicken broth, fresh thyme and milk.

Prepped soup ingredients in bowls and little piles around cutting board, having been chopped, minced, cubed, or shredded and ready to be used.

Make-ahead tip: chop onions, celery and garlic together and refrigerate; shred carrots and chop chicken separately. Stored in airtight containers, these components keep for a day and speed evening prep.

Step #1

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 cup diced sweet onion, 1/3 cup diced celery and 1 tablespoon minced garlic. Cook, stirring occasionally, until softened but not browned, about 6–7 minutes.

Overhead of soup pot with uncooked celery, onion and garlic added, surrounded by whole carrots, chicken broth and utensils.

Overhead of celery, onions and garlic in pot after they've cooked.

Step #2

Add one 14.5-ounce can fat-free, reduced-sodium chicken broth and one 12-ounce can evaporated fat-free milk (shake the can well first to reincorporate any solids). Cover and bring to a boil over high heat.

Tip: If the evaporated milk has separated in the can, shake well or scoop any thick cream from the bottom so you get the full creamy texture in the soup.

Step #3

Once boiling, add 16 ounces frozen gnocchi (no need to thaw), 2 cups diced cooked chicken, 1 cup shredded carrots, and 2½ teaspoons chopped fresh thyme (or 1 teaspoon dried). Cover and cook on high until gnocchi are tender, about 6–8 minutes depending on the gnocchi brand.