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Olive Garden Chicken Gnocchi Soup Recipe
Ash Tyrrell

Olive Garden Chicken Gnocchi Soup Recipe

I recently tried making this Olive Garden Chicken Gnocchi Soup at home, and honestly, it turned out even better than I expected. The creamy texture, tender chicken, and soft gnocchi made it feel like a restaurant-quality dish. I loved how quick it was to prepare, especially on a busy evening
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 –4 boneless skinless chicken breasts (cooked and diced) – Using pre-cooked chicken saves time and keeps the recipe simple.
  • 1 stalk celery chopped – Adds a subtle crunch and balances the creamy texture.
  • ½ white onion diced – Provides a mild sweetness and depth of flavor.
  • 2 teaspoons minced garlic – Fresh garlic enhances aroma and taste.
  • ½ cup shredded carrots – Adds color and a slight natural sweetness.
  • 1 tablespoon olive oil – Helps sauté vegetables and build flavor.
  • 4 cups low-sodium chicken broth – Keeps the soup flavorful without being too salty.
  • Salt and pepper to taste – Adjust seasoning based on your preference.
  • 1 teaspoon dried thyme – Gives a warm herby flavor to the soup.
  • 16 ounces potato gnocchi – Soft dumplings that make the soup hearty.
  • 2 cups half and half – Creates a rich and creamy consistency.
  • 1 cup fresh spinach roughly chopped – Adds freshness and color; always use fresh for best texture.

Method
 

  1. Start by chopping all your vegetables and cooking your chicken if it’s not already prepared. I like to dice the chicken into small, bite-sized pieces so it blends perfectly into the soup. Having everything ready makes the cooking process smooth and stress-free.
  2. Heat olive oil in a large pot over medium heat and add onion, celery, carrots, and garlic. Cook until the vegetables soften and release their aroma. This step builds the base flavor of the soup and makes it more delicious.
  3. Pour in the chicken broth and add salt, pepper, and thyme. Stir everything together and let it simmer for a few minutes. This helps the flavors blend and creates a savory base for the soup.
  4. Now add the cooked chicken and potato gnocchi into the pot. Let it simmer until the gnocchi becomes tender and starts to float. This usually takes just a few minutes and gives the soup its hearty texture.
  5. Reduce the heat and slowly stir in the half and half along with fresh spinach. The spinach will wilt quickly, and the soup will turn creamy and rich. Make sure not to boil after adding cream to avoid curdling.
  6. Taste the soup and adjust seasoning if needed. Once everything is perfectly balanced, remove from heat and serve warm. The soup should be creamy, flavorful, and comforting.

Notes

  • I always use freshly cooked chicken instead of packaged for better texture.
  • Don’t overcook the gnocchi; it can become too soft quickly.
  • I like adding a little parmesan cheese at the end for extra richness.
  • Use fresh spinach instead of frozen to avoid a watery texture.
  • If the soup gets too thick, I add a splash of broth to adjust consistency.