BEST OLIVE GARDEN CHICKEN GNOCCHI SOUP

Craving that creamy, comforting bowl of Olive Garden Chicken Gnocchi Soup but don’t want to leave the house? Imagine sinking your spoon into a velvety broth, packed with tender chicken, soft potato gnocchi, and fresh veggies – all in one delicious bite. Now you can recreate this restaurant favorite in your own kitchen with my easy-to-follow recipe, promising a soup so good, you’ll never need to order it out again!

Ingredients

For the Soup:

• Chicken: 1.5 lbs boneless, skinless chicken breasts
• Aromatics: 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced
• Olive Oil: 2 tablespoons
• Broth: 8 cups chicken broth
• Gnocchi: 1 (16-ounce) package potato gnocchi
• Cream: 1 cup heavy cream
• Milk: 1 cup whole milk
• Spinach: 5 ounces fresh spinach, roughly chopped
• Flour: 2 tablespoons all-purpose flour
• Seasoning: 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon nutmeg; Salt and freshly ground black pepper to taste
• Optional Garnish: Fresh parsley, grated Parmesan cheese

For the Chicken (Optional):

• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Let’s Get Cooking: Step-by-Step Instructions

1. Prep the Chicken (Choose one of two options)

   Option 1 (Faster): Poach the chicken breasts directly in the soup. Add the raw chicken to the pot when you add the chicken broth (Step 3). Once cooked, remove and shred. Return to the soup.

   Option 2 (More Flavor): Season the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika. Bake at 375°F (190°C) for 20-25 minutes, or until cooked through. Let cool slightly, then shred or dice. I personally prefer baking the chicken, it gives it a bit more flavor!

2. Sauté the Aromatics

   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

3. Build the Soup Base

   Stir in flour and cook for 1 minute, stirring constantly, this will help to thicken the soup. Gradually whisk in chicken broth, making sure there are no lumps. Add dried thyme, dried rosemary, and nutmeg. Season with salt and pepper to taste. Don’t be afraid to taste as you go and adjust the seasoning as needed!

4. Simmer and Thicken

   Bring the soup to a simmer, then reduce heat and let it simmer for 10-15 minutes to allow the flavors to meld together. If you used the poaching method for the chicken, this is the time to remove it, shred, and return it to the pot.

5. Add Gnocchi

   Stir in potato gnocchi and cook according to package directions (usually about 3-5 minutes), or until they are tender and float to the surface. Keep an eye on them so they don’t overcook and become mushy!

6. Cream It Up!

   Reduce the heat to low. Stir in heavy cream and milk. Heat through, but do not boil, as this can cause the cream to curdle. Nobody wants curdled soup!

7. Add Spinach and Chicken

   Stir in chopped spinach and cooked, shredded chicken. Cook for another 1-2 minutes, or until the spinach is wilted.

8. Serve and Enjoy!

   Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot and enjoy your delicious homemade Olive Garden Chicken Gnocchi Soup!

Tips and Tricks for the BEST Chicken Gnocchi Soup

• Don’t Overcook the Gnocchi: Overcooked gnocchi can become mushy and ruin the texture of the soup. Cook them just until they float to the surface and are tender.
• Fresh vs. Dried Herbs: While dried herbs work great, fresh herbs will add an extra burst of flavor. If using fresh herbs, add them towards the end of the cooking process.
• Adjusting the Thickness: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen as it sits! Just be aware that the gnocchi will absorb some of the liquid, so you may need to add a little more broth or milk when reheating.
• Freezing: While this soup is best enjoyed fresh, you can freeze it for up to 2 months. However, the texture of the gnocchi may change slightly after freezing and thawing. I’d recommend freezing without the cream and adding it in after thawing for best results.
• Spice it Up: Add a pinch of red pepper flakes for a little kick.

Variations to Make it Your Own

• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, zucchini, or bell peppers.
• Dairy-Free: Substitute the heavy cream and milk with coconut milk or cashew cream for a dairy-free option.
• Different Protein: Try using shredded turkey or Italian sausage instead of chicken.
• Add More Veggies: Feel free to add other veggies like peas, green beans, or corn.

What to Serve with Your Soup

This Olive Garden Chicken Gnocchi Soup is delicious on its own, but it’s even better when paired with a complementary side dish. Here are a few ideas:

• Crusty Bread: A slice of crusty bread or Chicken Casserole Recipe is perfect for dipping into the creamy broth.
• Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
• Garlic Bread: Who can resist warm garlic bread with soup?
• Grilled Cheese Sandwich: A classic pairing that’s always a hit.

Other Soup Recipes You Might Enjoy

If you loved this Olive Garden Chicken Gnocchi Soup recipe, here are a few other soup recipes you might enjoy:

• Bacon Cheddar Gnocchi Soup: A cheesy, smoky twist on the classic gnocchi soup.
• White Chicken Chili Recipe: A creamy, flavorful chili that’s perfect for a cold day.
• Chicken Mushroom Soup: A comforting and hearty soup with tender chicken and earthy mushrooms.
• Chicken Tortellini Soup: Another delicious chicken soup with cheese filled tortellini.

Common Questions About Chicken Gnocchi Soup

Can I use shelf-stable gnocchi instead of refrigerated?

Yes, you can definitely use shelf-stable gnocchi. Just be sure to follow the cooking instructions on the package, as they may differ slightly from refrigerated gnocchi. Also, keep an eye on the texture – shelf-stable gnocchi can sometimes be a bit denser.

How do I prevent the gnocchi from sticking together?

To prevent the gnocchi from sticking together, make sure the soup is simmering gently when you add them. Stir them occasionally while they cook to keep them from clumping. Adding a tablespoon of olive oil to the soup can also help.

Can I add other vegetables to the soup?

Absolutely! Feel free to add other vegetables like peas, green beans, corn, or bell peppers. Just add them when you add the spinach so they cook through but still retain some of their texture.

What if I don’t have heavy cream?

If you don’t have heavy cream, you can substitute it with half-and-half or whole milk. Just be aware that the soup won’t be as rich and creamy. You could also use a combination of milk and a tablespoon of butter to add some richness.

How long does the soup last in the fridge?

The soup will last for up to 3 days in the refrigerator. Make sure to store it in an airtight container. When reheating, add a little extra broth or milk if the soup has thickened too much.

Time to Cozy Up!

So there you have it – my foolproof recipe for the BEST Olive Garden Chicken Gnocchi Soup! I hope you enjoy making and devouring this creamy, comforting soup as much as I do. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this recipe is sure to satisfy. Happy cooking, my friend! And don’t forget to share your creations with me – I love seeing your culinary masterpieces!