Do you love Olive Garden’s creamy chicken soup? Now you can make it at home! This Olive Garden Chicken Gnocchi Soup Recipe is easy to follow.
The soup is warm, creamy, and delicious. You’ll need simple ingredients and basic cooking skills. Making this soup at home saves money.
Plus, it tastes just like the restaurant version! Learn how to make Olive Garden Chicken Gnocchi Soup today.
Your family will love this comforting meal. It’s perfect for cold days or any time!
When I First Introduced to Olive Garden Chicken Gnocchi Soup
I first tried this soup five years ago. My friend took me to Olive Garden. The soup came with unlimited breadsticks. One spoonful changed everything for me.
The creamy broth tasted amazing. Tender chicken and soft gnocchi filled every bite. I knew I had to recreate it. After many tries, I finally got it right.
Now it’s my family’s favorite dinner. My kids ask for it every week. This soup brings comfort to our home. It reminds me of that special day.
Equipment List
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon for stirring
- Measuring cups and spoons
- Ladle for serving
Ingredients You Need for Olive Garden Chicken Gnocchi Soup
- 1 pound boneless chicken breast
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, shredded
- 2 celery stalks, diced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
Step-by-Step Guide
- Season chicken with salt and pepper.
- Heat a pan with olive oil.
- Cook chicken for 6-7 minutes per side.
- Let it rest, then dice into cubes.
- Set aside for later use.
- Melt butter in your large pot.
- Add onion, celery, and carrots.
- Cook for 5 minutes until soft.
- Add garlic and cook 1 minute more.
- Sprinkle flour over vegetables and stir well.
- Pour in chicken broth slowly while stirring.
- This prevents lumps from forming.
- Add thyme, salt, and pepper.
- Bring the mixture to a gentle boil.
- Reduce heat and let it simmer.
- Add gnocchi to the simmering soup.
- Cook for 3-4 minutes until tender.
- Gnocchi will float when they’re done.
- Don’t overcook or they’ll get mushy.
- Stir in heavy cream slowly.
- Add diced chicken back to pot.
- Toss in fresh spinach last.
- Cook 2 minutes until spinach wilts.
- Taste and adjust seasoning if needed.
Tips to Make the Best Olive Garden Chicken Gnocchi Soup
- Use rotisserie chicken to save time.
- It’s already cooked and seasoned perfectly.
- Don’t skip the heavy cream for creaminess.
- Fresh spinach works better than frozen here.
- Shred carrots finely so they cook faster.
- Add more broth if soup gets thick.
- Serve immediately for the best texture.
- Store leftovers in the fridge for three days.
- Gnocchi absorbs liquid, so add broth when reheating.
FAQs about Olive Garden Chicken Gnocchi Soup
Q: Can I freeze this soup?
A: Yes, but gnocchi texture changes slightly. Freeze without gnocchi for best results.
Q: What can replace heavy cream?
A: Half-and-half works well as a substitute. The soup will be less rich.
Q: Can I use frozen gnocchi?
A: Absolutely! Frozen gnocchi works perfectly fine. No need to thaw first.
Q: How do I make it healthier?
A: Use milk instead of cream. Add more vegetables like zucchini.
Q: Why is my soup too thick?
A: Gnocchi absorbs liquid while sitting. Just add more chicken broth.
Final Thoughts
This Olive Garden Chicken Gnocchi Soup Recipe is a winner. It’s simple, delicious, and budget-friendly. Your family will think you’re amazing.
The ingredients for Olive Garden Chicken Gnocchi Soup are easy to find. Making restaurant-quality soup at home feels special.
Serve it with crusty bread or salad. Perfect for weeknight dinners or meal prep. Try this recipe tonight and enjoy! You’ll never want takeout soup again.
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Olive Garden Chicken Gnocchi Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon for stirring
- Measuring cups and spoons
- Ladle (for serving)
Ingredients
- 1 pound boneless chicken breast
- 1 package 16 oz potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots shredded
- 2 celery stalks diced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper.
- Heat a pan with olive oil.
- Cook chicken for 6-7 minutes per side.
- Let it rest, then dice into cubes.
- Set aside for later use.
- Melt butter in your large pot.
- Add onion, celery, and carrots.
- Cook for 5 minutes until soft.
- Add garlic and cook 1 minute more.
- Sprinkle flour over vegetables and stir well.
- Pour in chicken broth slowly while stirring.
- This prevents lumps from forming.
- Add thyme, salt, and pepper.
- Bring the mixture to a gentle boil.
- Reduce heat and let it simmer.
- Add gnocchi to the simmering soup.
- Cook for 3-4 minutes until tender.
- Gnocchi will float when they’re done.
- Don’t overcook or they’ll get mushy.
- Stir in heavy cream slowly.
- Add diced chicken back to pot.
- Toss in fresh spinach last.
- Cook 2 minutes until spinach wilts.
- Taste and adjust seasoning if needed.
Notes
- Use rotisserie chicken to save time.
- It’s already cooked and seasoned perfectly.
- Don’t skip the heavy cream for creaminess.
- Fresh spinach works better than frozen here.
- Shred carrots finely so they cook faster.
- Add more broth if soup gets thick.
- Serve immediately for the best texture.
- Store leftovers in the fridge for three days.
- Gnocchi absorbs liquid, so add broth when reheating.
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.