Copycat Olive Garden Chicken Gnocchi Soup Recipe

This easy copycat Olive Garden chicken gnocchi soup recipe is rich, creamy, and packed with healthy vegetables, tender rotisserie chicken, and fluffy potato gnocchi. Save money and make this restaurant favorite at home in just 30 minutes!

Course Soup

Cuisine American, Italian

Keyword Chicken and Gnocchi Soup, Chicken Gnocchi Soup, Copycat Olive Garden Chicken Gnocchi Soup, Creamy Chicken Gnocchi Soup, Easy Chicken Gnocchi Soup, Olive Garden Chicken Gnocchi Soup, Olive Garden Chicken Gnocchi Soup Recipe, Potato Gnocchi Soup

Prep Time 15

Cook Time 15

Servings servings

Calories 494kcal

Author Faith Gorsky

Equipment

Dutch oven

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups diced yellow onion (2 cups diced = about 1 very large onion)
1 1/4 cups sliced celery (1 1/4 cups sliced = about 3 large celery stalks)
1 cup julienned carrot (1 cup julienned = about 2 medium carrots)
7 large cloves fresh garlic peeled and crushed
1 tablespoon minced fresh thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1 teaspoon dried Italian herb seasoning
1/2 teaspoon black pepper
16 ounces potato gnocchi look for it in the pasta aisle at the grocery store
3 cups chopped rotisserie chicken
2 cups fresh baby spinach roughly chopped

US Customary - Metric

Instructions

Create the base flavor. Add the oil and butter to a 5 or 6-quart Dutch oven or another similar pot over medium heat. Once the butter is melted, add the onion, celery, and carrot, and cook 5 minutes, stirring occasionally. Add the garlic and thyme, and cook 1 minute, stirring constantly.
Thicken with flour. Add the flour and cook 30 seconds, stirring constantly.
Bring to a simmer. Turn the heat down to low and stir in the chicken stock, milk, cream, salt, Italian herb seasoning, and black pepper. Bring the soup up to a simmer, stirring frequently, and using a wooden spoon to scrape up any brown bits from the bottom.
Cook the gnocchi. Once simmering, add the gnocchi and cook 2 minutes, stirring frequently. (TIP: As you stir, scrape up from the bottom so the potato dumplings don’t stick.)
Finishing touches. Stir in the chicken and spinach, and cook until the chicken is heated through and the spinach is wilted, about 2 minutes more, stirring constantly. Enjoy! (TIP: This soup thickens even more as it cools.)

Video

Notes

Whole Milk and Heavy Whipping Cream Substitute: In a pinch you can use half and half instead of whole milk and heavy whipping cream, but your soup will be a bit less thick and rich. This is because half and half is a combination of equal parts whole milk and light cream (not heavy whipping cream).
Storage: Once cooled to room temperature, store chicken gnocchi soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating: This soup reheats well on the stovetop over medium-low heat, stirring frequently. You can also reheat it in the microwave for 1-minute intervals, stirring between each interval.

Nutrition