Olive Garden Chicken Gnocchi Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
