Olive Garden Chicken Gnocchi Soup (Better Than the Restaurant!)

5 from 2 votes

Olive Garden Chicken Gnocchi Soup (Better Than the Restaurant!)

This Olive Garden Chicken Gnocchi Soup copycat recipe recreates the restaurant favorite at home, packed with rich, creamy broth, tender shredded chicken, pillowy potato gnocchi, and fresh spinach in every bite.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American, Italian

Keyword: Better than olive garden chicken gnocchi soup, Chicken gnocchi soup, Olive garden gnocchi soup

Servings: Servings

Calories: 345kcal

Author: Sunena

Equipment

Large pot

Ingredients

2 tablespoon Butter
1 small Yellow onion finely diced
2 stalks Celery finely chopped
2 cloves Garlic finely minced
2 tablespoon All purpose flour
4 cups Chicken broth
2 Cooked chicken breasts boneless, skinless, shredded
½ cup Heavy cream
1 teaspoon Mustard powder
1 teaspoon Black pepper
½ cup Shredded carrots
1 lb Dry gnocchi
1 cup Baby spinach
2 teaspoon Sea salt

Instructions

Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add the celery, onions, and garlic, and sweat until translucent.
2 tablespoon Butter, 1 small Yellow onion, 2 stalks Celery, 2 cloves Garlic
Sprinkle in flour and cook for 1-2 minutes until the roux is golden brown, to eliminate the raw flour taste.
2 tablespoon All purpose flour
Slowly stir in chicken broth and dry seasonings. Turn the heat to medium-low and simmer until slightly thickened.
4 cups Chicken broth, 1 teaspoon Mustard powder, 1 teaspoon Black pepper
Add the shredded chicken and gnocchi. Cook until the gnocchi float and are fork-tender.
1 lb Dry gnocchi, 2 Cooked chicken breasts
Stir in the cream, fresh spinach, and shredded carrots. Simmer gently for 5-10 minutes.
½ cup Heavy cream, ½ cup Shredded carrots, 1 cup Baby spinach, 2 teaspoon Sea salt

Notes

Timing to add gnocchi: Add the gnocchi once the broth is gently simmering. Dropping gnocchi into rapidly boiling liquid can break the gnocchi or cause it to become gummy.

Manage heat: Do not boil the soup after adding cream. High heat can cause the cream to separate or become grainy.

Fixing thick soup: If the soup is too thick, loosen it with warm broth. Stir in a splash of warm chicken broth until you reach the desired consistency.

How to thicken: If the soup is too thin, simmer uncovered for 5-10 minutes. This allows excess liquid to evaporate and the roux to fully activate.

Nutrition