Olive Garden Gnocchi Soup
Creamy Olive Garden Gnocchi Soup made with tender chicken, soft potato gnocchi, and a rich, comforting broth. An easy copycat favorite.
Servings: 8 Servings
Calories: 483kcal
Ingredients
- 1 Lb Boneless Skinless Chicken Breast
- 4 tablespoon Salted Butter Divided
- Salt and Pepper to Taste
- 1 Celery Stalk Sliced
- 1 Sweet Onion Diced
- 1 Cup Shredded Carrots
- 1 tablespoon Fresh Minced Garlic
- ¼ Cup All-Purpose Flour
- 4 Cups Chicken Stock
- 16 Oz Potato Gnocchi
- 2 Cups Heavy Cream
- 2 Cups Spinach Roughly Chopped
- 1 teaspoon Dried Thyme
Instructions
- Begin by preparing and combining the Celery, Onions, and Carrots in a mixing bowl.
- Roughly chop the spinach and set it aside in a separate mixing bowl.
- cube the chicken breast.
- melt a tablespoon of the butter in a large Dutch oven over medium heat.
- Brown the cubed chicken on all sides in the melted butter.
- Salt and pepper the cubed chicken, and once it's browned on all sides, remove it from the Dutch oven and set it aside.
- Add the remaining butter to the Dutch oven, then add the vegetable mixture and sauté until thoroughly softened.
- Stir in the minced garlic and sauté for another minute or two.
- Once the vegetables are softened and the garlic is aromatic, stir in the flour to coat the vegetables thoroughly.
- Allow the flour to cook with the vegetables for about 3-4 minutes, stirring frequently.
- Slowly pour in the chicken stock while stirring constantly to prevent lumps.
- Once a thick soup has formed, stir the cooked, cubed chicken back into the pot.
- Add the Gnocchi.
- Bring the soup to a boil for about 6-7 minutes or until the Gnocchi is cooked through and softened.
- reduce the heat to low and stir in the heavy cream, chopped spinach, and dried thyme.
- Bring the soup to a low simmer to warm through, then serve hot with freshly baked breadsticks.
Video
Notes
Use cooked chicken to save time. Rotisserie chicken works perfectly and adds extra flavor without extra effort.
Don’t overcook the gnocchi. Once they float and become tender, they’re ready. Overcooking can cause them to break down.
Add the cream at the end. This helps prevent curdling and keeps the soup smooth and creamy.
Season gradually. The soup thickens as it cooks, so taste and adjust salt and seasoning near the end.
This soup thickens as it sits. If reheating leftovers, add a splash of broth or milk to loosen it back up.
Nutrition
Calories: 483kcal | Carbohydrates: 33g | Protein: 20g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 509mg | Potassium: 521mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4454IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg