Description
Olive Garden Chicken Gnocchi Soup is a rich and creamy copycat soup loaded with tender chicken, pillowy potato gnocchi, fresh vegetables, and a velvety herb-infused broth. This comforting restaurant-style favorite is perfect for cozy lunches or family dinners.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 stalks celery, diced
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 package (16 oz) potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- In a large Dutch oven or soup pot, heat butter and olive oil over medium heat.
- Add onion, celery, and carrots and cook for 5-6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth.
- Add thyme, parsley, salt, and black pepper.
- Bring the soup to a gentle simmer.
- Stir in shredded chicken and gnocchi.
- Cook for 4-5 minutes until the gnocchi float to the surface.
- Reduce heat to low and stir in half-and-half.
- Add spinach and cook for 2-3 minutes until wilted.
- Stir in Parmesan cheese until melted.
- Simmer gently for 2 minutes without boiling.
- Serve warm.
Notes
- Do not boil the soup after adding the dairy to prevent curdling.
- Rotisserie chicken works perfectly for a quick version.
- Fresh gnocchi cooks very quickly and should not be overcooked.
- For a thicker soup, simmer a few extra minutes before adding the dairy.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American