Olive Garden Chicken Gnocchi Soup Recipe

Introduction

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish filled with tender chicken, soft gnocchi, and fresh spinach. It’s perfect for cozy nights when you crave something hearty yet delicious. With simple ingredients, you can recreate this favorite restaurant soup at home.

Ingredients

• 1 pound boneless skinless chicken breasts (cooked and shredded)
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 small onion (chopped)
• 2 garlic cloves (minced)
• 6 cups chicken broth
• 2 cups milk
• 1 cup carrots (shredded)
• 2 teaspoons parsley flakes
• Salt and pepper for seasoning
• 1 package (16 ounces) mini potato gnocchi
• 1 cup fresh spinach (chopped)

Instructions

1. Step 1: In a large Dutch oven or stock pot, melt the butter and olive oil together over medium heat.
2. Step 2: Add the chopped onions, shredded carrots, and minced garlic. Cook until the onions become translucent, about 3-5 minutes.
3. Step 3: Whisk in the flour and cook for about one minute to eliminate the raw taste. Slowly stir in the chicken broth, whisking continuously to avoid lumps. Simmer until the mixture begins to thicken.
4. Step 4: While the broth mixture simmers, cook the gnocchi according to the package directions. Drain and set aside once cooked.
5. Step 5: Add the milk to the pot and bring the mixture to a boil. Stir in the parsley flakes, and season with salt and pepper to taste.
6. Step 6: Once boiling, reduce the heat to a simmer. Add the cooked gnocchi, chopped spinach, and shredded chicken. Continue simmering until the soup is heated through and slightly thickened, about 5 minutes.

Tips & Variations

• For a richer soup, substitute half the milk with heavy cream or use whole milk.
• Feel free to add a pinch of nutmeg for an extra layer of warmth in flavor.
• Use fresh gnocchi if available for an even more tender bite.
• For added texture, sprinkle grated Parmesan cheese on top before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the milk. The gnocchi may absorb some liquid and soften over time, so you can add a splash of milk or broth when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without chicken?

Yes, you can omit the chicken for a vegetarian version. Just use extra vegetables and vegetable broth to maintain flavor and body.

Is it okay to use pre-cooked rotisserie chicken?

Absolutely! Using pre-cooked rotisserie chicken saves time and adds great flavor to the soup.

Olive Garden Chicken Gnocchi Soup Recipe

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★★★★★

4.9 from 143 reviews

This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish featuring tender shredded chicken, soft mini potato gnocchi, fresh spinach, and a flavorful blend of vegetables simmered in a rich broth. Perfect for a cozy meal, it combines simple ingredients to create a luxurious, hearty soup reminiscent of the popular restaurant favorite.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 1 pound boneless skinless chicken breasts (cooked and shredded)
• 6 cups chicken broth
• 2 cups milk
• 2 tsp parsley flakes
• Salt and pepper for seasoning

Vegetables and Aromatics

• 1 small onion (chopped)
• 2 garlic cloves (minced)
• 1 cup carrots (shredded)
• 1 cup fresh spinach (chopped)

Thickening and Cooking Fats

• 1 Tbs olive oil
• 4 Tbs butter
• 1/4 cup all-purpose flour

Pasta

• 1 package (16 ounces) mini potato gnocchi

Instructions

1. Heat fats: In a large dutch oven or stock pot, melt the butter and olive oil together over medium heat to create a rich base for the soup.
2. Sauté vegetables: Add chopped onions, shredded carrots, and minced garlic to the pot and cook until the onions turn translucent, releasing their aroma and softening.
3. Add flour and broth: Whisk in the all-purpose flour and cook it for about a minute to form a roux, then slowly stir in the chicken broth. Allow the mixture to simmer until it starts thickening, which will give the soup body.
4. Cook gnocchi separately: Meanwhile, cook the mini potato gnocchi in a separate pan according to package directions. Once cooked, drain and set aside to keep ready for adding later to the soup.
5. Add milk and seasonings: Pour in the milk to the vegetable and broth mixture. Bring the soup to a boil, then stir in parsley flakes along with salt and pepper to taste, enhancing the flavor profile.
6. Combine and simmer: Once boiling, reduce the heat to low and add the cooked gnocchi, chopped fresh spinach, and shredded chicken to the pot. Simmer the soup gently until the spinach wilts, the chicken is heated through, and the soup thickens to your desired consistency.

Notes

• Cooking the gnocchi separately helps prevent them from getting mushy in the soup and allows better control over their texture.
• You can substitute half-and-half for milk for a richer soup.
• For a thicker soup, let it simmer a bit longer after adding the gnocchi and chicken.
• Use freshly chopped parsley for enhanced freshness if available.
• Season gradually and taste frequently to adjust salt and pepper levels.

Keywords: Olive Garden, chicken gnocchi soup, creamy chicken soup, dinner recipe, comfort food, easy soup