There is something truly magical about a warm, creamy bowl of soup that feels like a big comforting hug in a bowl. The Olive Garden Chicken Gnocchi Soup Recipe offers just that—a deliciously rich yet perfectly balanced soup packed with tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a creamy broth that tastes just like it came straight from your favorite Italian-American restaurant. This soup is not only a crowd-pleaser but also wonderfully simple to make at home, allowing you to enjoy those nostalgic flavors any time you want.
Ingredients You’ll Need
The secret to a fantastic Olive Garden Chicken Gnocchi Soup Recipe lies in using simple, fresh ingredients that each play a crucial role in building layers of flavor, texture, and color. From the aromatic vegetables to the silky cream and tender chicken, each component shines.
- Butter (2 tablespoons): Adds richness and depth, helping to sauté the veggies perfectly.
- Olive oil (1 tablespoon): A smooth base fat that blends beautifully with butter for sauteing.
- Yellow onion, finely chopped (1 small): Lends a sweet, mild pungency that forms the flavor foundation.
- Garlic cloves, minced (2): Brings an aromatic punch that enhances overall complexity.
- Carrots, shredded or finely diced (1 cup): Adds subtle sweetness and a pop of vibrant color.
- Celery, diced (1 cup): Provides a fresh, crisp note and texture contrast.
- All-purpose flour (¼ cup): Thickens the soup to a luscious, comforting consistency.
- Chicken broth (4 cups): The flavorful liquid base that ties everything together.
- Whole milk (1 cup): Contributes to the creaminess without overpowering the flavors.
- Heavy cream (1 cup): Delivers that extra velvety richness that makes this soup irresistible.
- Cooked chicken breast, shredded (1½ cups): The hearty protein star of the dish, tender and flavorful.
- Potato gnocchi (1 pound): Soft, pillowy dumplings that absorb the broth and elevate the texture.
- Fresh spinach, chopped (1½ cups): Adds freshness, nutrients, and a lovely green hue.
- Dried thyme (½ teaspoon): An earthy herb that binds the flavors beautifully.
- Salt and pepper, to taste: Essential seasonings that balance and enhance all ingredients.
How to Make Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté Your Aromatics and Veggies
Start by warming butter and olive oil in a large pot or Dutch oven over medium heat. Once melted and shimmering, add the finely chopped onion, minced garlic, shredded carrots, and diced celery. Gently saute these colorful veggies until they’re tender and fragrant, about 5 to 7 minutes, releasing their natural sweetness and creating a delicious flavor base.
Step 2: Make the Roux
Next, sprinkle in the all-purpose flour and stir continuously for 1 to 2 minutes. This step is crucial to cook out the raw flour taste while creating a roux, which will thicken your soup perfectly. Stir constantly to avoid burning and to keep the mixture smooth and cohesive before adding liquids.
Step 3: Build the Creamy Broth
Slowly whisk in your chicken broth, followed by the whole milk and heavy cream. This process ensures a silky smooth soup base without lumps. Keep stirring as you bring it to a gentle simmer. Let it cook for about 5 minutes so that the soup thickens just right, developing that signature creamy texture you’re craving.
Step 4: Add Chicken, Gnocchi, and Seasonings
Fold in the shredded cooked chicken, potato gnocchi, dried thyme, and season with salt and pepper. Let the soup simmer for an additional 7 to 8 minutes until the gnocchi are tender and plump, soaking up the luscious broth.
Step 5: Finish with Fresh Spinach
Finally, stir in the chopped spinach and cook for just 1 to 2 minutes until it wilts briefly. This vibrant green addition brings freshness and a slight earthiness that brightens the whole dish. Taste and adjust the seasoning if needed, making sure each spoonful delights your taste buds.
How to Serve Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese on top adds a salty, nutty contrast that melts beautifully into the hot soup. For an extra touch, a few fresh thyme leaves or a drizzle of olive oil can elevate the presentation and flavor to restaurant quality.
Side Dishes
This soup pairs wonderfully with crisp green salads or warm, crusty Italian bread for dipping. Garlic breadsticks or a simple bruschetta would also complement the creamy texture and hearty flavors, making for a satisfying meal.
Creative Ways to Present
Serve the soup in rustic bowls to highlight its cozy comfort-food vibe. For gatherings, ladle the soup into mini bread bowls or mason jars for a charming and portable serving option. Garnishing with edible flowers or microgreens can impress guests with an elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Because the gnocchi absorb liquid over time, you might find the soup a little thicker the next day—just stir thoroughly before serving.
Freezing
Freezing this soup isn’t ideal due to the dairy and gnocchi, which can change texture when thawed. However, if you choose to freeze, do so without the gnocchi and spinach, adding them fresh when reheating to maintain the best texture.
Reheating
Warm the soup gently over medium-low heat, stirring often. If it has thickened too much, add a splash of chicken broth or milk to restore its creamy consistency. Add fresh spinach and gnocchi during reheating if frozen separately.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds great flavor without any fuss. Just shred it up and toss it in during the cooking steps.
Is it possible to make this soup dairy-free?
Yes, you can substitute the milk and heavy cream with coconut milk or your preferred dairy-free alternatives. The texture and taste will change slightly, but it remains delicious and creamy.
How do I prevent the gnocchi from getting mushy?
Cook the gnocchi just until they float and turn soft; simmering longer can cause them to break down. Adding them toward the end of cooking helps keep their pillowy texture intact.
Can I prepare this soup in a slow cooker?
Yes! Start by sautéing the veggies on the stovetop, then transfer everything except the spinach and gnocchi into the slow cooker. Add spinach and gnocchi during the last 30 minutes to avoid overcooking.
What can I serve with this soup to make it a full meal?
Consider pairing it with a light salad, such as arugula with lemon vinaigrette, and fresh bread or a side of roasted vegetables. This rounds out the meal nicely without weighing you down.
Final Thoughts
If comfort food had a name, it might just be the Olive Garden Chicken Gnocchi Soup Recipe. It’s creamy, satisfying, and surprisingly easy to prepare, making it the perfect dish for a cozy night in or an impressive homemade meal for friends and family. Give this recipe a try—you’ll find yourself coming back for seconds again and again.
Print
Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Chicken Gnocchi Soup is a rich and creamy Italian-American classic featuring tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a flavorful blend of vegetables in a luscious broth thickened with a creamy roux. Perfect for a comforting meal that’s both hearty and satisfying.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup carrots, shredded or finely diced
- 1 cup celery, diced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Main Ingredients
- 1½ cups cooked chicken breast, shredded
- 1 pound potato gnocchi
- 1½ cups fresh spinach, chopped
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion, minced garlic, shredded carrots, and diced celery. Sauté for 5–7 minutes until the vegetables are tender and fragrant.
- Make Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste and form a roux, which will thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth, followed by the whole milk and heavy cream, stirring constantly to keep the mixture smooth and prevent lumps.
- Simmer to Thicken: Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the soup to thicken slightly and develop flavor.
- Add Chicken and Gnocchi: Stir in the shredded cooked chicken, potato gnocchi, dried thyme, salt, and pepper. Continue to simmer for another 7–8 minutes, or until the gnocchi are tender and cooked through.
- Wilt Spinach: Add the chopped fresh spinach to the pot and cook for an additional 1–2 minutes until the spinach has wilted and incorporated into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve the soup hot for a comforting meal.
Notes
- Use rotisserie chicken for quick preparation.
- If the soup thickens too much after standing, thin it with a splash of chicken broth or milk when reheating.
- For a lighter version, substitute the heavy cream with half-and-half.
