Olive Garden Chicken Gnocchi Soup Recipe

Original Post: https://www.evolvingtable.com/chicken-gnocchi-soup/

A white bowl full of Olive Garden's creamy chicken gnocchi soup made at home.

5 from 25 votes

Olive Garden Chicken Gnocchi Soup Recipe

This Olive Garden Chicken Gnocchi Soup is the ultimate creamy comfort in a bowl! Tender chicken, pillowy gnocchi, and a rich, velvety broth come together with fresh spinach and a hint of garlic to create a copycat recipe that tastes just like the restaurant version.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Italian

Servings: servings

Author: London Brazil

Ingredients

2 tablespoons salted butter
2 tablespoons avocado oil
1 small sweet onion diced
2 celery ribs diced
2 medium carrots peeled and diced
3 garlic cloves finely minced
4 cups chicken broth
1 teaspoon dried thyme
½ teaspoon dried oregano
1 ½ teaspoons salt
½ teaspoon black pepper
1 ¼ pounds boneless skinless chicken thighs
1 ½ cups half and half
1 pound potato gnocchi
2 cups spinach chopped
Fresh flat-leaf parsley finely chopped, optional

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Instructions

Heat the butter and avocado oil in a large pot or Dutch oven over medium. Add the onions, celery, and carrots and cook for 2-3 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
2 tablespoons salted butter, 2 tablespoons avocado oil, 1 small sweet onion, 2 celery ribs, 2 medium carrots, 3 garlic cloves
Add the chicken broth, thyme, oregano, salt, and black pepper. Stir to combine.
4 cups chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried oregano, 1 ½ teaspoons salt, ½ teaspoon black pepper
Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
1 ¼ pounds boneless skinless chicken thighs
Transfer the cooked chicken to a cutting board and shred it using two forks.
Add the chicken back to the pot, along with the half and half. Increase the heat to high and bring the soup to a boil. Once boiling, add the gnocchi and spinach and cook for 1-2 minutes, or until the gnocchi floats to the top.
1 ½ cups half and half, 1 pound potato gnocchi, 2 cups spinach
Serve the soup with fresh parsley, if desired.
Fresh flat-leaf parsley

Video

Notes

Half and half: If you'd like to lighten this soup up, simply combine 2 cups of warmed milk (regular or plant-based) with 4 tablespoons of cornstarch. Whisk until well combined before pouring into the soup.
Chicken: Thighs will deliver the most flavor, but breasts can also be used.
Gnocchi: Store-bought potato—or even cauliflower—gnocchi work great in this recipe. You can also make your own potato gnocchi from scratch; it’s easier than you might think!
Storage: Allow the soup to completely cool, then move to an airtight, resealable container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
Freezing: While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi's consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.

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