Copycat Olive Garden Chicken Gnocchi Soup Recipe
Introduction
This Copycat Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish that brings restaurant-quality flavors right to your kitchen. Packed with tender chicken, soft gnocchi, and fresh spinach, it’s perfect for a cozy meal any day of the week.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup white onion, finely chopped
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups (32 ounces) low-sodium chicken broth
- 1 1/2 cups half and half
- 3 cups cooked and shredded white meat chicken
- 1 lb potato gnocchi
- 4 1/2 cups (5 ounces) fresh baby spinach
- 1/2 cup fresh basil, chopped
- Optional: Parmesan cheese, for topping
Instructions
- Step 1: In a large Dutch oven or stockpot, melt the butter and olive oil over medium-low heat. Add the chopped carrots, celery, and onion. Sauté until the vegetables are tender, about 10 to 15 minutes. Season with salt and pepper to taste. Add the minced garlic and cook, stirring, until fragrant, about 2 to 3 minutes.
- Step 2: Stir in the flour and cook, mixing well, until it begins to dissolve into the vegetables. Slowly pour in the chicken broth while stirring continuously. Then add the half and half and shredded chicken. Stir to combine and let the soup cook for 15 minutes.
- Step 3: Add the uncooked potato gnocchi to the pot. Stir and cook for an additional 10 minutes, until the gnocchi are tender and cooked through. Add the fresh baby spinach and chopped basil, stirring to combine. Cover the pot with a lid and remove from heat.
- Step 4: Ladle the soup into bowls and top with Parmesan cheese if desired. Serve warm and enjoy!
Tips & Variations
- Use rotisserie chicken for a quick shortcut and extra flavor.
- Substitute half and half with heavy cream for a richer soup, or use whole milk for a lighter version.
- Add crushed red pepper flakes for a subtle spicy kick.
- Fresh rosemary or thyme can substitute basil for a different herbal note.
- Make it vegetarian by replacing chicken with mushrooms and using vegetable broth.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the half and half from curdling. You may need to add a splash of broth or water to loosen the soup if it thickens in the fridge. This soup does not freeze well because of the dairy and texture of gnocchi.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare and store the soup for up to 3 days in the refrigerator. Add the spinach and basil fresh when reheating to keep their texture and color vibrant.
What can I substitute for potato gnocchi?
If you can’t find potato gnocchi, small pasta shapes like orecchiette or mini shells work well as a substitute. Adjust cooking time accordingly to ensure tenderness.
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Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Copycat Olive Garden Chicken Gnocchi Soup is a creamy, comforting soup packed with tender shredded chicken, potato gnocchi, fresh spinach, and aromatic herbs. It’s a perfect homemade version of the beloved restaurant favorite, featuring a rich broth thickened with a savory vegetable base and creamy half and half.
Ingredients
Base and Vegetables
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup white onion, finely chopped
- salt and pepper, to taste
- 4 garlic cloves, minced
Soup Thickener and Broth
- 1/3 cup all-purpose flour
- 4 cups (32 ounces) low-sodium chicken broth
- 1 1/2 cups half and half
Main Ingredients
- 3 cups cooked and shredded white meat chicken
- 1 lb potato gnocchi
Greens and Herbs
- 4 1/2 cups (5 ounces) fresh baby spinach
- 1/2 cup fresh basil, chopped
Optional Toppings
- Parmesan cheese, for topping
Instructions
- Sauté Vegetables: In a large dutch oven or stock pot, melt the butter and olive oil over medium-low heat. Add the chopped carrots, celery, and white onion. Sauté for 10 to 15 minutes until the vegetables are tender. Season with salt and pepper to taste. Add minced garlic and cook stirring for an additional 2 to 3 minutes until fragrant.
- Make the Soup Base: Sprinkle the flour over the softened vegetables and stir to combine, cooking until the flour begins to dissolve and coats the vegetables. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then add the half and half. Finally, add the shredded chicken to the pot. Stir everything together and let the soup cook gently for 15 minutes to thicken and develop flavor.
- Cook Gnocchi: Add the uncooked potato gnocchi directly into the simmering soup. Stir gently to combine and allow the gnocchi to cook for about 10 minutes until tender and cooked through.
- Add Greens and Herbs: Stir in the fresh baby spinach and chopped basil, mixing well. Cover the pot with a lid and remove from heat, allowing the residual heat to wilt the spinach perfectly.
- Serve: Ladle the warm soup into bowls and top with optional parmesan cheese if desired. Serve immediately and enjoy this comforting classic soup at home.
Notes
- If you prefer a thicker soup, you can add an additional tablespoon of flour when making the base.
- Use fresh baby spinach for the best texture and flavor; frozen spinach may make the soup watery.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the dairy.
- For a lower fat version, substitute half and half with whole milk, though the soup will be less creamy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken gnocchi soup, Olive Garden copycat soup, creamy chicken soup, Italian soup, comfort food
