Better Than Olive Garden Chicken Gnocchi Soup Recipe

Introduction

This chicken gnocchi soup is a creamy, comforting bowl that tastes even better than Olive Garden’s famous version. Packed with tender chicken, soft gnocchi, and vibrant vegetables, it’s perfect for a cozy meal any time of year.

Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped celery (about 2-3 stalks)
• 1 tablespoon minced garlic
• 1 cup shredded carrots
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1/4 cup flour
• 3 cups chicken broth
• 3 cups milk
• 1.5 cups heavy cream
• 2 cups cooked shredded chicken meat (from 2 legs and 2 thighs, cooked)
• 8 ounces chopped frozen spinach
• 16 ounces gnocchi

Instructions

1. Step 1: In a large pot over medium heat, melt the butter and heat the olive oil together.
2. Step 2: Once the butter has melted, add the chopped celery and cook for 5 to 10 minutes until it softens.
3. Step 3: Stir in the minced garlic and cook for about 2 minutes to release its aroma.
4. Step 4: Add shredded carrots, salt, black pepper, onion powder, and Italian seasoning; mix well.
5. Step 5: Sprinkle in the flour and stir to combine everything evenly.
6. Step 6: Cook the flour mixture for 2 minutes to remove the raw taste.
7. Step 7: Gradually pour in the chicken broth, stirring constantly to break up any lumps.
8. Step 8: Add the milk and heavy cream, stirring until the mixture is smooth.
9. Step 9: Toss in the frozen chopped spinach and shredded chicken, then stir to mix thoroughly.
10. Step 10: Increase the heat and bring the soup to a gentle boil.
11. Step 11: Carefully add the gnocchi and cook for 4 to 5 minutes until they float and become tender.
12. Step 12: Serve the soup hot or warm, enjoying right away.

Tips & Variations

• Use fresh spinach instead of frozen for a brighter flavor and texture; add it just before serving to wilt.
• Substitute chicken broth with vegetable broth for a lighter version, and consider adding mushrooms for extra earthiness.
• To make this soup gluten-free, replace regular flour with a gluten-free flour blend or cornstarch for thickening.
• Leftover cooked chicken or rotisserie chicken works perfectly, saving prep time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The gnocchi may absorb liquid and swell; add a splash of milk or broth when reheating to maintain the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare it a day in advance and refrigerate. Reheat slowly on the stove, adding extra liquid if needed. For best texture, add gnocchi just before serving if possible.

What can I substitute for gnocchi?

If you don’t have gnocchi, small pasta shapes like mini shells or orzo work well. Add them at step 11 and cook until tender according to package instructions.

Better Than Olive Garden Chicken Gnocchi Soup Recipe

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★★★★★

4.9 from 130 reviews

This Better Than Olive Garden Chicken Gnocchi Soup is a creamy, comforting bowl filled with tender shredded chicken, soft gnocchi, vibrant spinach, and a medley of vegetables simmered in a rich, flavorful broth. Inspired by the popular restaurant favorite, this homemade version is easy to prepare on the stovetop and delivers warm, hearty flavors that are perfect for any day.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Base Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped celery (about 2–3 stalks)
• 1 tablespoon minced garlic
• 1 cup shredded carrots
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1/4 cup flour

Liquids

• 3 cups chicken broth
• 3 cups milk
• 1.5 cup heavy cream

Main Ingredients

• 2 cups cooked shredded chicken meat (2 legs and 2 thighs, cooked)
• 8 ounces chopped frozen spinach
• 16 ounces gnocchi

Instructions

1. Melt Butter and Heat Oil: In a large pot over medium heat, melt the butter and heat olive oil until combined and hot.
2. Sauté Celery: Add chopped celery and cook for about 5-10 minutes until the celery softens and becomes fragrant.
3. Add Garlic: Stir in minced garlic and cook for 2 minutes to release its aroma without browning.
4. Add Carrots and Seasonings: Incorporate shredded carrots, salt, black pepper, onion powder, and Italian seasoning, stirring to mix all the flavors.
5. Add Flour: Sprinkle flour over the vegetable mixture and stir thoroughly so that it combines well, forming a roux base.
6. Cook Flour Mixture: Continue stirring and cook the flour mixture for 2 minutes to eliminate the raw flour taste.
7. Add Chicken Broth: Slowly pour in chicken broth while stirring continuously to break up any lumps and create a smooth consistency.
8. Add Milk and Cream: Pour in milk and heavy cream, stirring well to incorporate all liquids evenly.
9. Add Spinach and Chicken: Toss in chopped frozen spinach and cooked shredded chicken, mixing to combine and heat through.
10. Bring to Boil: Increase the heat to bring the soup up to a gentle boil, preparing it for the gnocchi addition.
11. Cook Gnocchi: Add the gnocchi gently into the boiling soup and cook for 4-5 minutes until they float and are tender.
12. Serve: Ladle the hot soup into bowls and serve immediately for best taste.

Notes

• You can substitute spinach with kale or swiss chard for a different green veggie twist.
• Using homemade or store-bought cooked chicken works perfectly for this recipe.
• For a thicker soup, reduce the amount of milk and increase cream slightly.
• Gnocchi cooks quickly; avoid overcooking to prevent them from becoming mushy.
• Leftovers keep well refrigerated for 2-3 days; reheat gently on stovetop.

Keywords: Chicken gnocchi soup, creamy chicken soup, Olive Garden copycat soup, comfort food soup, easy chicken soup recipe