Copycat Olive Garden Chicken Gnocchi Soup
This Copycat Olive Garden Chicken Gnocchi Soup Recipe is a comforting soup you can make in the comfort of your home with the familiarity of a restaurant classic. Shredded chicken, vegetables and herbs are mixed in a creamy broth alongside pillowy soft potato gnocchi. Serve this delicious soup with crusty bread to soak up all of those delicious juices.
Servings: 6
Ingredients
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1/2 of a small sweet onion, diced
- 2 stalks of celery, chopped
- 1/2 cup shredded carrots or matchstick carrots
- 1/4 cup all-purpose flour
- 4 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1/4 teaspoon red pepper flakes {optional}
- 1 pound boneless skinless chicken breasts, cooked and diced
- 16 ounces potato gnocchi
- 2 cups fresh spinach - roughly chopped
- 2 cups cream or half and half
Instructions
- Heat a large pot or dutch oven over medium heat. Add the butter and heat until it melts stirring the whole time.
- Add the garlic and saute for two minutes.
Add the onions, celery and carrots and saute until soft, about 4-5 minutes. - Add the flour and stir well. Cook the vegetables with the flour, stirring constantly until the flour begins to brown.
- Slowly add the chicken broth, stirring as you add them in {you want to add these slowly to help create a thicker soup}.
- Add the salt, pepper, thyme, Italian seasoning, basil, mustard powder and crushed red pepper and stir well.
- Add the chicken breasts in to the pot {if using pre-cooked chicken you can skip this step}.
- Bring the broth to a gently simmer and cook until the chicken is cooked through or until the chicken reaches an internal temperature of 165 degrees F {about 8-10 minutes}. Use a slotted spoon to remove the chicken and dice it. Add it back into the pot and stir.
- Continue to simmer the soup for another 4-5 minutes to thicken it. Add the gnocchi in to the pot and simmer for another 5 minutes or until the gnocchi is cooked through {follow package directions on cook time for your gnocchi}.
- Reduce the heat to low and add in the half and half and stir until combined. Add the spinach into the pot. Stir until the spinach is wilted.
- Garnish with fresh thyme and parsley. Serve with crusty bread. Store the soup in an airtight container for up to 4 days.
Notes
- Feel free to use leftover chicken or shredded rotisserie chicken if you have it.
- If you have sliced carrots you will want to make sure they are thinly sliced so they cook through.
- Storing leftovers: Let this olive garden’s chicken gnocchi soup come to room temperature before storing. Pour it into an airtight container, and keep it in the refrigerator for up to 4 days. Reheat on the stovetop, simmering and stirring until fully heated through. Alternatively warm the soup up in the microwave to 2 minutes.
Nutrition
Serving: 6g | Calories: 574kcal | Carbohydrates: 39g | Protein: 26g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 665mg | Potassium: 656mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4124IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 5mg