Description
This Olive Garden Chicken Gnocchi Soup is a creamy, hearty comfort dish made with tender gnocchi, shredded chicken, and fresh vegetables in a rich, flavorful broth. It’s a homemade version of the restaurant favorite that’s easy to prepare and always satisfying.
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour
4 cups chicken broth
2 cups cooked shredded chicken
16 ounces potato gnocchi
2 cups fresh spinach
1½ cups heavy cream
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5-6 minutes until softened.
2. Stir in garlic, Italian seasoning, salt, and pepper. Cook for 1 more minute.
3. Sprinkle in flour and stir constantly for 1-2 minutes to form a roux.
4. Gradually add chicken broth while stirring to avoid lumps. Bring to a gentle boil, then simmer for 5-7 minutes to thicken.
5. Add shredded chicken and gnocchi. Simmer for 4-5 minutes until gnocchi floats and is cooked through.
6. Lower heat and pour in the heavy cream. Add spinach and stir until wilted. Simmer gently for another 2-3 minutes.
7. Taste and adjust seasonings if needed. Serve warm.
Notes
Don’t overcook the gnocchi or it may turn mushy—add it toward the end.
If reheating, stir in extra broth or cream to bring back the creamy consistency.
For a dairy-free version, use coconut milk or a plant-based cream alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 95mg