Home Copycat Recipes Olive Garden Chicken Gnocchi Soup Recipe

Olive Garden Chicken Gnocchi Soup Recipe

by insanelygood

This copycat version of the Olive Garden Chicken Gnocchi Soup is loaded with carrots, celery, spinach, and tender chicken all wrapped up in a rich and creamy broth.

But while all those ingredients make for an incredible tasting soup, the star of the dish is the gnocchi. These soft, pillowy chunks of heaven make this soup melt-in-your mouth good.

Chicken Gnocchi Soup

And while you might think it’s as hard to make as it is to spell it, think again! This recipe is so easy, you’ll have it on the dinner table in less than 30 minutes.

Recreate this Olive Garden favorite in the comfort of your home. But first…

What is Gnocchi?

Gnocchi is a classic Italian pasta made from wheat flour, eggs, cornmeal, breadcrumbs, and potatoes. You can also season it with herbs and vegetables. These tiny dumplings have a soft dough-like consistency pair perfectly with chicken soup. 

This chicken gnocchi soup requires potato gnocchi, which you can make with flour, potatoes, and eggs. Their soft and chewy texture is the most ideal partner with the soup’s thick and creamy base.

While it’s surely fun and fulfilling to make your own, you can also use the store-bought kind for this recipe. Some supermarkets have fresh gnocchi available – I like to use this for my chicken soup. But pre-packaged gnocchi is also available in various sections in the supermarket.

Some will have it in the refrigerated or frozen section, while other groceries also have dried gnocchi stored together with other kinds of pasta.

Chicken Gnocchi Soup Ingredients

  • Potato gnocchi. If you bought the large kind, cut them in half to make bite-sized pieces.
  • Cooked chicken breast. Rotisserie is perfect for this recipe because it’s packed with a lot of flavors. However, to make it yourself, dice the chicken beforehand to cook it faster. You can also get pre-shredded chicken to make your life easier, although that will cost more.
  • Butter and flour. The combination of these two will create a roux that will thicken the soup.
  • Onion and garlic. The flavor base of every soup.
  • Celery, carrots, and spinach. These are the veggies Olive Garden uses for their chicken gnocchi soup, but add whatever you want!
  • Thyme. This recipe calls for 1 tablespoon. If you’re not a fan of the earthy taste it brings, it’s okay to use less of it.
  • Half-and-half. You can use milk as an alternative, but your soup won’t be as creamy.
  • Chicken broth. Try to use chicken stock if you have it because it just tastes so much better.
  • Salt and pepper to taste. If you use low-sodium chicken broth, you may want to add additional salt once you finish cooking the soup.

Can You Freeze Chicken Gnocchi Soup?

You sure can! If you freeze it in an air-tight container, it can last for two months. However, since it’s a cream-based soup, know that the consistency might change after you freeze and reheat it. But it will still be delicious! 

If you’re only keeping it for a few days, it’s better to refrigerate the soup in an airtight container. It will last in the fridge for up to three days. 

When you reheat leftover gnocchi soup, you may want to add milk because the gnocchi will have absorbed the broth. The milk will help reduce the soup’s thickness. 

Bowl of Chicken Gnocchi Soup

Can you use a crockpot?

Positively! You’ll need to switch things up a little, though. Here’s how to make the soup in a slow cooker:

  1. Cook the vegetables separately. Then, place them along with the chicken in the crockpot. 
  2. Add all the ingredients except for the spinach, gnocchi, and half-and-half. 
  3. Let it cook for four hours on low heat.
  4. Add the gnocchi in the last hour. 
  5. Add the spinach and half-and-half right before you serve the soup. The spinach will wilt quickly, so you won’t need to wait long.
  6. Serve in large bowls and enjoy!

Pro-tip: If the soup turns out too thin, thicken it with a bit of cornstarch and water. Add the mixture into the soup and stir until thick.

My Final Thoughts

This Olive Garden Chicken Gnocchi Soup may be a knockoff, but it definitely tastes just as good as the original. You’ll still get the same pillow-soft gnocchi, tasty chicken, and healthy veggies, but this time, in the comfort of your own home!

How to Make Olive Garden Chicken Gnocchi Soup

This recipe is just as mouth-watering as the original, so I highly suggest you try it. There’s nothing like having a big bowl of chicken gnocchi soup in the fall.

And because it tastes oh so good and oh so creamy, your family will think you’ve spent hours in the kitchen making this for them!

Olive Garden Chicken Gnocchi Soup Recipe

Servings

8

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

156

kcal

Ingredients

  • 3 tablespoons butter

  • 1 tablespoon olive oil

  • 1/2 cup celery (diced)

  • 2 garlic cloves (minced)

  • 1 cup onion (diced)

  • 1/4 cup all-purpose flour

  • 2 cups half-and-half

  • 1 can 14 ounce chicken broth (for a thinner soup use 2 cans)

  • 1 tablespoon fresh thyme

  • 1 cup shredded carrots

  • 1 cup fresh spinach leaves chopped

  • 1 cup diced cooked chicken breast (you can also use rotisserie)

  • 1 package 16 ounce potato gnocchi

  • salt and pepper to taste

Directions

  • In a stockpot or Dutch oven, warm butter and olive oil over medium heat.
  • Increase the temperature to medium high and saute celery, garlic, and onion until soft.
  • Add the flour and stir for about one minute to form a roux.
  • Slowly add chicken broth and half-and-half and mix until the soup starts to thicken.
  • Add carrots, thyme, spinach, chicken, and gnocchi. Simmer for 5 minutes, or until the chicken and gnocchi are cooked. Each brand of gnocchi varies in cook time. You’ll know they’re ready once they float.
  • Add salt and pepper to taste.
  • Serve in large bowls. Because believe me, a small bowl won’t be enough.
Olive Garden Chicken Gnocchi Soup Recipe

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