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Olive Garden Chicken Gnocchi Soup

Olive Garden chicken gnocchi soup served in a white bowl with fresh parsley garnish
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A creamy, hearty copycat Olive Garden Chicken Gnocchi Soup made in one pot with tender chicken, soft potato gnocchi, fresh spinach, and a rich savory broth. Simple ingredients and restaurant-quality results.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 boneless, skinless chicken breast, diced into bite-sized pieces
  • 1 small onion, finely diced
  • 2 medium carrots, shredded
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 (16-ounce) package potato gnocchi
  • 1 cup fresh spinach
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Add diced chicken in a single layer and cook until golden brown and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
  2. Add diced onion, shredded carrots, and diced celery to the same pot over medium heat. Cook, stirring occasionally, until softened and onion is translucent, about 5 to 6 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle flour evenly over the vegetables and stir constantly for 1 minute until the mixture looks paste-like. This cooks out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer over medium heat.
  5. Add dried thyme, dried oregano, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
  6. Add potato gnocchi and cook for 2 to 4 minutes until they float to the surface and feel tender. Do not overcook.
  7. Stir in cooked chicken, fresh spinach, and heavy cream. Cook for 2 to 3 minutes until spinach has fully wilted and soup is heated through. Taste and adjust seasoning.
  8. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

  • Shred carrots instead of dicing them for faster cooking and better texture throughout the broth.
  • Rotisserie chicken can be substituted. Skip Step 1 and add pre-cooked chicken in Step 7.
  • Watch the gnocchi closely. They cook fast and will turn mushy if left too long.
  • For a lighter version, substitute heavy cream with half-and-half. The soup will be less rich but still delicious.
  • If the soup thickens too much in the fridge, stir in a splash of broth when reheating over low heat.

Nutrition

Find it online: https://www.benefitiany.com/olive-garden-chicken-gnocchi-soup/