Print

Olive Garden Chicken And Gnocchi Soup

Olive Garden Chicken And Gnocchi Soup
Print Recipe

A creamy, hearty soup packed with tender shredded chicken, pillowy potato gnocchi, and fresh spinach in a rich, garlic-herb broth. This copycat version captures the signature flavor of the Olive Garden classic in a single pot.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups cooked shredded chicken (from a rotisserie or poached breast)
  • 1 pound (16 oz) store-bought potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Optional: pinch red pepper flakes for heat

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery — this mirepoix forms the aromatic base of the soup. Cook, stirring frequently, for 5 to 6 minutes until the onions become translucent and the vegetables begin to soften but not brown.
  2. Add the minced garlic, dried thyme, and dried rosemary. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic. The heat should remain at medium; if the pan seems too hot, reduce to medium-low.
  3. Pour in the chicken broth and increase the heat to medium-high until the liquid comes to a gentle boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Simmer for 10 minutes to allow the vegetables to fully soften and the herb flavors to meld.
  4. Add the heavy cream and stir well to incorporate. Return the soup to a gentle simmer over medium heat. Do not let it come to a rolling boil after adding cream, or it may curdle. A light bubble at the edge is ideal.
  5. Stir in the shredded chicken and the potato gnocchi. Cook according to gnocchi package directions — typically 3 to 4 minutes — until the gnocchi float to the surface and are tender. Taste a gnocchi to confirm it is cooked through with no raw flour taste.
  6. Reduce the heat to low. Add the chopped spinach and stir gently until wilted, about 1 minute. The spinach should turn bright green and soften into the broth without releasing excess water.
  7. Sprinkle in the grated Parmesan cheese and stir until fully melted and incorporated. The soup should thicken slightly from the cheese and cream. Season with the kosher salt and black pepper, starting with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust to taste.
  8. Taste the soup and adjust seasoning with additional salt, pepper, or a pinch of red pepper flakes for a subtle heat. Remember that the Parmesan adds saltiness, so add cautiously.
  9. Remove the pot from the heat. Let the soup rest for 2 to 3 minutes before serving — this allows the flavors to settle and the soup to thicken to a luscious consistency. Ladle into bowls and garnish with extra Parmesan if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some liquid and soften over time. To reheat, place the soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken broth or cream if the soup has thickened too much. Freezing is not recommended because the cream and gnocchi may become grainy and mushy upon thawing. If you must freeze, do so before adding the cream and gnocchi; add those fresh when reheating.

Nutrition

Keywords: olive garden chicken and gnocchi soup, chicken gnocchi soup, copycat olive garden soup, creamy chicken soup, Italian soup, potato gnocchi soup, easy weeknight dinner, comfort food, chicken soup recipe, gnocchi soup

Find it online: https://copycatkitchenco.com/olive-garden-chicken-and-gnocchi-soup/