This gnocchi chicken soup is an olive garden copycat made with real food ingredients at home. This soup is paleo, dairy-free, and gluten-free friendly.

Is the Olive Garden Gnocchi Soup worth the hype?

It’s been years since I’ve been to Olive Garden, but it’s no secret that they’re known for their soup, salad, and breadsticks. From their Zuppa Toscana (which I also have a recipe for) to their breadsticks, Olive Garden has some pretty popular stuff! I’ve been eyeing this gnocchi soup for quite some time and decided it was time to make my own.

This is a creamy soup made with chicken, half and half, gnocchi, carrots, celery, and spinach. It screams comfort food and is surprisingly doable to make with real food! This copycat version is paleo, gluten-free, dairy-free, and AIP-friendly.

How to make a copycat gluten-free Olive Garden Gnocchi Soup

• Cook the chicken:  Using a large stockpot, heat the oil over medium heat. Cook the chicken and lightly season. Remove from the pot and set aside when the chicken is cooked to 165 F.
• Cook the vegetables: Add the onion to the pot and cook for 3-4 minutes. Add the celery and garlic and cook for another 2-3 minutes.
• Combine and cook: While the vegetable cook, whisk together the coconut milk and arrowroot starch. Pour into the pot along with the chicken broth, additional seasoning, cooked chicken, shredded carrots, and gnocchi. Stir well to combine. Bring to a low simmer and allow to cook for 8-10 minutes. Stir in the spinach and allow to wilt.

How to make this creamy gnocchi soup dairy-free

• Use full-fat coconut milk. This is a great swap for half and half that’s dairy-free.
• Add arrowroot starch to thicken. This helps to make the soup thick.

What gnocchi should you use?

• Homemade cauliflower gnocchi. This is a Trader Joe’s copycat that is also AIP friendly!
• Trader Joe’s cauliflower gnocchi. You’ll find this in the frozen section.

How should you prepare the gnocchi?

If using this homemade gnocchi, skip the baking for this recipe and just boil it as directed.

If using storebought frozen gnocchi, defrost it in the fridge and cook as directed in the recipe.

The Ingredients You’ll Need

Chicken breast or thigh

You can either use precooked chicken that’s cubed or shredded or use fresh chicken breast or thigh and cook it in the same pot as the soup.

Gnocchi

Either use this homemade option or a storebought option that you tolerate like Trader Joe’s cauliflower gnocchi (if tolerated).

Broth, coconut milk, and arrowroot starch

This helps make the soup creamy.

Shredded carrots, onion, celery, and spinach 

You’ll also love…

• Zuppa Toscana
• Chicken Marsala Soup
• Greek Lemon Chicken Soup

Gnocchi Chicken Soup (Olive Garden Copycat, Paleo, GF)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Michelle
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stove Top

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Description

This gnocchi chicken soup is an olive garden copycat made with real food ingredients at home. This soup is paleo, dairy-free, and gluten-free friendly.

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Ingredients

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• 2 tbsp olive oil
• 1 lb chicken breast (or thigh), cubed
• 1 tsp sea salt, divided
• 1/4 tsp black pepper (omit for AIP)
• 1/2 white onion, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 cups full-fat coconut milk
• 2 tsp arrowroot starch
• 3 cups chicken broth
• 1 cup carrots, shredded
• 12 oz cauliflower gnocchi (Trader Joes, or homemade for AIP… see notes)
• 2 cups spinach
• 1 tbsp parsley, chopped

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Instructions

1. Using a large stock pot, heat the oil over medium heat. Cook the chicken and lightly season. Remove from the pot and set aside when the chicken is cooked to 165 F.
2. Add the onion to the pot and cook for 3-4 minutes. Add the celery and garlic and cook for another 2-3 minutes.
3. While the vegetables cook, whisk together the coconut milk and arrowroot starch. Pour into the pot along with the chicken broth, additional seasoning, cooked chicken, shredded carrots, and gnocchi. Stir well to combine.
4. Bring to a low simmer and allow to cook for 8-10 minutes. Stir in the spinach and allow to wilt.
5. Serve warm topped with parsley.

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Notes

If using homemade gnocchi, skip the baking and simply boil the gnocchi as directed.