Description
This Copycat Olive Garden Chicken Gnocchi Soup is a creamy, comforting soup filled with tender chicken, pillowy potato gnocchi, fresh spinach, and a flavorful blend of herbs and vegetables. Perfect for a hearty lunch or cozy dinner, this recipe brings the taste of the beloved restaurant classic right to your home kitchen.
Ingredients
Scale
Base Vegetables
- 2 Tablespoons olive oil
- 1 cup diced carrots
- 1 small white onion, diced
- 1 cup celery, chopped
Seasonings & Thickener
- 3 Tablespoons all-purpose flour
- 4 cloves garlic, minced
- 2 teaspoons oregano
- 2 teaspoons thyme
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
Soup Components
- 8 cups low sodium chicken broth
- 2 pounds boneless skinless chicken breasts
- 16 ounces potato gnocchi
- ¾ cup heavy cream
- 2 cups fresh spinach, roughly chopped
Instructions
- Heat oil and sauté vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced celery, onion, and carrots and sauté for 3 to 4 minutes until the onions become translucent, creating a flavorful base for the soup.
- Add flour, herbs, and garlic: Stir in 3 tablespoons of all-purpose flour, 4 cloves of minced garlic, 2 teaspoons each of oregano and thyme, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Cook for 2 more minutes, stirring frequently, to eliminate the raw flour taste and build the soup’s body.
- Add broth and chicken: Pour in 8 cups of low sodium chicken broth and bring the mixture to a boil. Add the 2 pounds of boneless skinless chicken breasts to the pot, then reduce the heat to medium.
- Simmer chicken: Cover the pot and cook for about 20 minutes, or until the chicken breasts are fully cooked through and tender.
- Shred chicken and add gnocchi: Remove the cooked chicken from the pot and slice or shred it into bite-sized pieces. Return the chicken to the pot along with 16 ounces of potato gnocchi.
- Cook gnocchi: Bring the soup back to a boil, then reduce the heat to a gentle simmer. Let it cook for 4 to 5 minutes until the gnocchi are tender and cooked through.
- Finish with cream and spinach: Stir in ¾ cup heavy cream and 2 cups of roughly chopped fresh spinach. Cook for an additional 1 to 2 minutes until the spinach wilts and the soup is creamy and flavorful.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve hot for a comforting homemade meal.
Notes
- For a thicker soup, you can add an extra tablespoon of flour during the sauté step.
- Use fresh spinach for best flavor, but frozen spinach can be substituted if needed.
- If preferred, shredded rotisserie chicken can be used instead of cooking raw chicken breasts.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup dairy-free, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
