Chicken Gnocchi Soup Recipe (Olive Garden Copycat)
This Olive Garden Chicken Gnocchi Soup copycat recipe is as creamy and comforting as the restaurant version. Maybe even better! It cooks in one pot and is packed with juicy shredded chicken, tender vegetables, and pillowy soft potato gnocchi.
Servings: 6 servings
Ingredients
- 2 tablespoon olive oil
- 1 large white or yellow onion diced
- 3 large carrots peeled and sliced
- 3 ribs celery diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 48 ounces low-sodium chicken broth or chicken stock
- 2 cups water optional, for a thinner soup
- 1½ pounds boneless skinless chicken breast or two large chicken breasts
- 1½ cups heavy cream brought to room temperature
- ¼ cup all-purpose flour
- 1 (17.6-ounce) package potato gnocchi
- 2 cups fresh baby spinach packed
Instructions
- Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onions and cook for 3-5 minutes or until softened and translucent. Add the carrots, celery, minced garlic, dried thyme, sage, salt, and black pepper. Cook for 5-8 minutes, stirring occasionally.
- Pour in the chicken broth and water (if adding) and mix well to combine. Carefully add the chicken to the pot and bring to a boil.
- Once boiling, reduce the heat to low. Simmer for approximately 15-20 minutes or until the internal temperature of the chicken registers 160°F as measured with a digital meat thermometer.
- Remove the chicken to a clean plate using kitchen tongs (over-cooking will result in dry, chewy chicken).
- In a separate bowl, whisk together the room-temperature heavy cream and all-purpose flour until no clumps remain.
- Slowly pour the cream and flour mixture into the soup, whisking continuously. Return the soup to a light simmer, but do not boil.
- Once the chicken is cool enough to handle, shred it using two forks (or your hands).
- Add the gnocchi to the pot and allow them to cook for about 4-5 minutes or until they begin to float.
- Once the gnocchi starts to float, add the chicken back to the pot. Gently stir to combine.
- Add the fresh spinach and let the soup simmer for 2-3 minutes—season with additional salt and black pepper to taste.
Notes
- If you’re short on time, try making this recipe with pre-made shredded or rotisserie chicken. You could even use leftover chicken from a previous night’s dinner. Add approximately 3 cups of cooked, shredded chicken five minutes before the anticipated serving time.
- Do not boil the soup once the heavy cream has been added.
- Frozen spinach is not recommended as it doesn’t hold up well for long cooking periods.
- For a thicker, creamier soup, omit the additional water. For a thinner soup, add an additional 1-2 cups of water.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave until warm. Freezing is not recommended.
Nutrition
Calories: 587kcal | Carbohydrates: 43g | Protein: 35g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 931mg | Potassium: 851mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2980IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 5mg
