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Better Than Takeout Copycat Olive Garden Chicken Gnocchi Soup

Close-up of creamy Olive Garden Chicken Gnocchi Soup with shredded chicken, spinach, and plump gnocchi.
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Make this creamy, rich Chicken Gnocchi Soup at home. This recipe delivers the tender chicken and pillowy gnocchi texture you love from the restaurant, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1 (16 ounce) package potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Stir in the Italian seasoning, thyme, and pepper. Bring the mixture to a simmer.
  5. In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering broth mixture. Cook, stirring constantly, until the soup thickens slightly, about 3 minutes.
  6. Return the cooked chicken to the pot. Add the gnocchi and cook according to package directions, usually 3 to 5 minutes, until they float.
  7. Reduce the heat to low. Stir in the heavy cream and chopped spinach. Cook just until the spinach wilts, about 2 minutes. Do not boil after adding the cream.
  8. Stir in the 1/4 cup of Parmesan cheese. Taste and add salt as needed.
  9. Serve hot, topped with extra Parmesan cheese.

Notes

  • For a slow cooker version, combine all ingredients except the heavy cream, spinach, and Parmesan in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream, spinach, and Parmesan during the last 30 minutes of cooking.
  • You can substitute pre-cooked rotisserie chicken for the raw chicken; add it in step 6.
  • If you prefer a thicker soup, increase the flour slurry amount slightly.

Nutrition

Find it online: https://recipesfleet.com/olive-garden-chicken-gnocchi-soup/