Olive Garden Chicken Gnocchi soup is a beloved comfort food that brings warmth and flavor to any table. This easy copycat recipe captures the essence of the original with tender roasted chicken, soft, pillowy gnocchi, shredded carrots, celery, and fresh spinach all swimming in a rich, creamy broth. It’s a dish that the entire family will love, especially if you’re a fan of gnocchi!
Why You’ll Love This Soup
This Olive Garden Chicken Gnocchi soup is not only delicious but also quick to prepare, taking just about 30 minutes from start to finish. It’s perfect for busy weeknights or when you want something comforting without spending hours in the kitchen. The combination of juicy chicken, fresh vegetables, and soft gnocchi creates a delightful harmony of flavors that will make your family ask for seconds.
Ingredients You’ll Need
The ingredients for this soup are simple and straightforward, making it easy to gather everything you need. Here’s what to include:
- Butter: Use either salted or unsalted butter, depending on your preference. Butter adds richness and depth to the flavor.
- Olive Oil: This is used to sauté the vegetables, providing a nice base for the soup.
- White Onion: A sweeter option compared to yellow onions, it adds a subtle flavor without overwhelming the dish.
- Celery: Fresh celery adds a lovely, earthy taste and crunch to the soup.
- Fresh Garlic: Always opt for fresh garlic to maximize the flavor. It gives the soup a fragrant aroma and taste.
- All-Purpose Flour: This will help create a roux, which thickens the soup and gives it a creamy texture.
- Half-and-Half: Using half-and-half instead of whole milk will yield a creamier soup that reheats well. For an even richer flavor, you can substitute heavy cream.
- Low-Sodium Chicken Broth: If possible, use homemade broth for the best flavor. Low-sodium options allow you to control the saltiness.
- Dried Thyme and Parsley: These herbs add depth and a pop of color. Thyme offers an earthy flavor, while parsley brightens up the dish.
- Ground Nutmeg: Just a hint of nutmeg enhances the overall flavor of the soup, giving it a warm, aromatic quality.
- Shredded Carrots: You can buy pre-shredded carrots or cut your own. They add sweetness and color to the soup.
- Cooked Chicken: Leftover rotisserie chicken is perfect for this recipe, enhancing the flavor and saving you time. You can also use cooked chicken thighs for a richer taste.
- Potato Gnocchi: Store-bought gnocchi is convenient and works well here. If you’re looking for a low-carb option, cauliflower gnocchi is a great substitute.
- Fresh Spinach: Regular spinach works, but fresh baby spinach is preferable for its tenderness.
Should You Use Store-Bought or Homemade Gnocchi?
While making homemade gnocchi can be fun, store-bought gnocchi is ideal for this recipe. You can find it in several forms:
- Shelf-Stable Gnocchi: Often located in the pasta aisle of supermarkets like Walmart and Kroger.
- Fresh Gnocchi: Available in the refrigerated section of higher-end grocery stores, where prepared meals are sold.
- Frozen Gnocchi: This option can be found in the freezer section of many grocery stores.
Any type of gnocchi will work well in this soup, ensuring a delicious outcome!
Step-by-Step Instructions to Make the Soup
Making Olive Garden Chicken Gnocchi soup is simple and quick. Here’s how to do it:
- Sauté the Vegetables: In a large pot over medium-high heat, melt the butter and olive oil. Add the chopped white onion, celery, and minced garlic. Sauté for about 3-5 minutes until the vegetables are soft and fragrant.
- Make the Roux: Sprinkle in the all-purpose flour, stirring continuously for about 1 minute. This helps to cook off the raw flour taste and creates a roux that will thicken your soup.
- Add Liquids: Gradually whisk in the half-and-half and chicken broth. Bring the mixture to a low boil, then reduce the heat to a simmer. This will help the flavors meld together.
- Incorporate the Chicken and Gnocchi: Add the cooked chicken and potato gnocchi to the pot. Stir gently to combine. Let the soup simmer for about 5-10 minutes, allowing the gnocchi to cook through and the soup to thicken. Taste and adjust the seasoning with salt, pepper, thyme, and nutmeg as needed.
- Finish with Spinach and Carrots: Stir in the shredded carrots and fresh spinach. Cook for another 2-3 minutes until the spinach wilts and the carrots are heated through.
Using a Crockpot
If you prefer to use a Crockpot, you can do so without sautéing the vegetables first:
- Combine Ingredients: Add all the vegetables (except for the spinach), seasonings, chicken, and chicken broth directly into the Crockpot.
- Cook: Set it on low for about 4 hours. Shred the chicken before adding it back to the pot, then add the gnocchi and half-and-half. Cook for an additional hour.
- Thicken if Needed: If the soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the soup and turn the heat to high until it thickens.
Storing and Reheating the Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 5 days. To reheat, do so gently on the stove over low heat to prevent the creamy broth from breaking down. Stir occasionally until warmed through.
Freezing the Soup
You can freeze this Olive Garden Chicken Gnocchi soup for several months. Just make sure it’s stored in an airtight container. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight before reheating on the stove.
Final Thoughts
This copycat Olive Garden Chicken Gnocchi soup is not only easy to make but also incredibly comforting. With its rich flavors and satisfying ingredients, it’s sure to become a go-to recipe in your home. Enjoy a warm bowl of this delightful soup any day of the week!
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Olive Garden Chicken Gnocchi Soup
Ingredients
- 4 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg optional
- 1 cup carrots finely shredded
- 1 cup spinach leaves coarsely chopped
- 1 cup chicken breast cooked and diced
- 16 ounces package ready-to-use gnocchi
Instructions
- Melt some butter and olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and garlic. Cook them, stirring occasionally, until the onion becomes soft and see-through.
- Next, sprinkle in some flour and stir for about 1 minute to cook it lightly. Then, slowly whisk in half-and-half (a mix of milk and cream) and let it simmer until it gets thicker.
- After that, whisk in the chicken broth. Let it simmer again until it thickens up a bit more. Now, stir in 1/2 teaspoon of salt, thyme, parsley, nutmeg (if you want), shredded carrots, spinach, cooked chicken, and gnocchi (small pasta).
- Let the soup simmer until everything is heated through. Before serving, taste the soup and add more salt if needed. Enjoy!
NOTES
- Leftover rotisserie chicken adds great flavor to the soup.
- You can use less thyme if you prefer a milder taste.
- If the gnocchi pieces are large, cut them in half for better size.
- The soup might need extra salt at the end, especially if using low-sodium chicken broth, as it doesn’t have much salt on its own.
- Adjust the seasoning to match your taste!
Nutrition
- Calories: 369kcal | Carbohydrates: 32g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 695mg | Potassium: 420mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3645IU | Vitamin C: 11.9mg | Calcium: 159mg | Iron: 2.8mg