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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/better-than-olive-garden-chicken-gnocchi-soup-recipe/