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Olive Garden Chicken Gnocchi Soup is showcased as the featured image for a blog post.

Best Olive Garden Chicken Gnocchi Soup

Recreate the comforting flavors of Olive Garden's Chicken Gnocchi Soup at home with this easy recipe. Tender chicken, soft potato gnocchi, and fresh vegetables combine in a creamy broth for a satisfying and delicious soup experience that rivals the restaurant version.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 8 cups chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 ounces fresh spinach, roughly chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil for chicken, optional
  • 1/2 teaspoon salt for chicken, optional
  • 1/4 teaspoon black pepper for chicken, optional
  • 1/2 teaspoon garlic powder for chicken, optional
  • 1/2 teaspoon paprika for chicken, optional
  • Fresh parsley, for garnish optional
  • Grated Parmesan cheese, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle
  • Baking sheet (optional)
  • Oven (optional)
  • Whisk

Method
 

  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. 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.
  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.
  3. Build the Soup Base: Stir in flour and cook for 1 minute, stirring constantly. 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.
  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, remove it, shred it, 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.
  6. Cream It Up: Reduce the heat to low. Stir in heavy cream and milk. Heat through, but do not boil.
  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.

Notes

Don’t overcook the gnocchi. They should be cooked just until they float to the surface and are tender. For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it's simmering. 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. You can freeze it for up to 2 months, but the texture of the gnocchi may change slightly after freezing and thawing. Omit the chicken for a vegetarian version or substitute heavy cream and milk with coconut milk or cashew cream for a dairy-free option. Add a pinch of red pepper flakes for a little kick.