Description

This Olive Garden Chicken Gnocchi Soup recipe recreates the creamy, comforting Italian favorite at home. Featuring tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a flavorful broth enriched with half-and-half and aromatic spices, this soup is perfect for a cozy meal. Easy to prepare on the stovetop, it combines sautéed vegetables, a creamy base, and soft gnocchi for a hearty, satisfying bowl.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth

Main Ingredients

2 cups cooked shredded chicken
1 cup half-and-half or heavy cream
1 pound potato gnocchi
2 cups fresh spinach, chopped

Seasonings

1/2 teaspoon dried thyme
1/4 teaspoon nutmeg (optional)
Salt and pepper to taste

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5-7 minutes until the vegetables soften. Add minced garlic and cook for an additional 1 minute to release its aroma.
Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Cook this mixture for 1-2 minutes to remove the raw flour taste and help thicken the soup later.
Incorporate Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing the soup to thicken slightly as it cooks.
Add Chicken and Cream: Stir in the shredded cooked chicken, half-and-half or heavy cream, dried thyme, and optional nutmeg. Allow the soup to simmer gently so the flavors meld together.
Cook Gnocchi: Add the potato gnocchi to the pot and cook for 3-5 minutes, or until the gnocchi float to the surface, indicating they are done.
Add Spinach: Stir in the chopped spinach and cook for 1-2 minutes until wilted, adding a fresh bright flavor and color to the soup.
Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve warm and enjoy your comforting bowl of Olive Garden Chicken Gnocchi Soup!

Notes

Use cooked shredded chicken from leftover rotisserie chicken to save time.
For a dairy-free version, substitute half-and-half with coconut milk or a dairy-free cream alternative.
If you prefer a thicker soup, increase the flour to 1/3 cup slightly.
Fresh thyme can be used in place of dried thyme if available.
This soup reheats well and can be stored in the refrigerator for up to 3 days.