The Best Olive Garden Chicken Gnocchi Soup: An Amazing Copycat Recipe

Get ready to recreate one of the most beloved restaurant soups right in your own kitchen. This copycat Olive Garden Chicken Gnocchi Soup is the ultimate comfort food—a rich, creamy, and incredibly satisfying soup that tastes just like the real deal. This recipe is loaded with tender chunks of chicken, soft and pillowy potato gnocchi, and fresh spinach, all in a perfectly seasoned, velvety broth. It’s a simple, hearty, and family-friendly one-pot meal that is perfect for a chilly evening.

Why This is the Ultimate Comfort Soup

This recipe is a fan-favorite for so many reasons, and this homemade version is a guaranteed winner.

• Incredibly Rich and Creamy: The combination of half-and-half and a simple roux creates a luxuriously smooth and hearty broth without being overly heavy.
• Pillowy Potato Gnocchi: The soft, tender potato gnocchi are the star of the show, adding a wonderful, comforting texture to every bite.
• Easy to Make: Despite its decadent, restaurant-quality taste, this is a very straightforward one-pot soup that is perfect for any skill level.
• A Crowd-Pleasing Favorite: This is a guaranteed hit for family dinners or any time you’re craving a truly satisfying and comforting meal.

Your Simple Ingredient Checklist

This recipe uses classic, comforting ingredients for a truly spectacular result.

The Ingredient Lineup:

• 1 tablespoon of olive oil
• 1 cup of finely chopped onion
• ½ cup of diced celery
• 2 cloves of garlic, minced
• ¼ cup of all-purpose flour
• 4 cups of low-sodium chicken broth
• 2 cups of half-and-half
• 1 cup of shredded carrots
• 1 lb of boneless, skinless chicken breast, cooked and diced
• 1 (16-ounce) package of potato gnocchi
• 1 cup of fresh spinach, roughly chopped
• Salt and black pepper to taste
• A pinch of dried thyme

Step-by-Step Instructions

This impressive soup comes together easily in one pot.

Part 1: Build the Soup Base

1. Sauté the Vegetables: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and diced celery and cook for about 5 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant.
2. Make the Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly and cook for about one minute to create a paste (a “roux”).
3. Create the Broth: Slowly whisk in the chicken broth, a little at a time, until the mixture is smooth and there are no lumps.

Part 2: Simmer the Soup

1. Combine and Simmer: Bring the mixture to a simmer. Add the diced, cooked chicken and the shredded carrots. Let the soup simmer for about 10 minutes to allow the flavors to meld.
2. Cook the Gnocchi: Add the potato gnocchi to the simmering soup. Cook for about 3-5 minutes, or until they are tender and float to the top.
3. Make it Creamy: Reduce the heat to low. Slowly stir in the half-and-half, the chopped spinach, and the pinch of dried thyme.
4. Serve: Let the soup heat through gently for a few more minutes, but do not let it boil. Season with salt and pepper to your taste. Serve hot with a side of crusty bread.

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Frequently Asked Questions (FAQ)

1. Can I use a rotisserie chicken for this recipe? Yes, absolutely! Using a pre-cooked rotisserie chicken is a fantastic shortcut for this soup. Simply shred or dice the meat from one small rotisserie chicken (you’ll need about 2-3 cups) and add it in when the recipe calls for cooked chicken.

2. Where do I find gnocchi in the grocery store? You can typically find potato gnocchi in two places in the grocery store: in the pasta aisle (shelf-stable) or in the refrigerated section near the fresh pasta and sauces. Either type will work perfectly for this recipe.

3. How can I make the soup thicker? The roux in this recipe should create a perfectly creamy and medium-bodied soup. If you prefer an even thicker, chowder-like consistency, you can make a simple slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup before you add the half-and-half.

4. How do I store and reheat leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools, and the gnocchi may absorb some of the liquid. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it back down to your desired consistency. Avoid boiling the soup after the half-and-half has been added.