Print

Easy Copycat Olive Garden Chicken Gnocchi Soup

A close-up of a bowl of creamy Olive Garden Chicken Gnocchi Soup, featuring shredded chicken, spinach, and soft gnocchi.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, comforting Olive Garden Chicken Gnocchi Soup at home. This recipe delivers tender chicken, pillowy gnocchi, and a rich broth that tastes better than takeout.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, plus more to taste
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup heavy cream
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (16 ounce) package potato gnocchi
  • 2 cups fresh spinach, roughly chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the Italian seasoning, thyme, pepper, and salt. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and water. Bring the mixture to a simmer.
  4. In a separate bowl, whisk together the heavy cream, flour, and milk until completely smooth. This creates your slurry.
  5. Slowly pour the cream mixture into the simmering broth while constantly whisking to prevent lumps. Continue to whisk until the soup begins to thicken slightly.
  6. Add the shredded cooked chicken and the potato gnocchi to the pot. Return the soup to a gentle simmer and cook according to the gnocchi package directions, usually about 3 to 5 minutes, until the gnocchi float.
  7. Stir in the fresh spinach until it wilts into the soup, which takes about 1 minute.
  8. Taste the soup and add more salt or pepper if needed. Serve immediately for a hearty family meal.

Notes

  • For the best texture, use store-bought potato gnocchi. Do not overcook the gnocchi, or they will become mushy.
  • You can cook the chicken breasts directly in the broth until done, then remove, shred, and return them to the soup.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup near the end.

Nutrition

Find it online: https://cookingbycarla.com/olive-garden-chicken-gnocchi-soup-recipe/