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Copycat Olive Garden Chicken Gnocchi Soup

A close-up of a bowl of creamy olive garden chicken gnocchi soup with chunks of chicken, spinach, and potato gnocchi.
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Make this creamy, comforting Olive Garden Chicken Gnocchi Soup at home. This recipe features tender chicken, pillowy gnocchi, and fresh spinach in a rich broth. It is a satisfying, hearty soup perfect for a weeknight dinner.

Ingredients

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  • 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 salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 5 ounces fresh spinach, roughly chopped
  • 1 (16 ounce) package potato gnocchi

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Slowly whisk the chicken broth into the roux until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Stir in the Italian seasoning, salt, pepper, and nutmeg. Return the browned chicken to the pot.
  6. Reduce heat to low, cover, and simmer for 10 minutes to allow the chicken to cook through.
  7. Stir in the heavy cream and bring the soup back to a gentle simmer, do not boil.
  8. Add the gnocchi and cook according to package directions, usually about 3 to 5 minutes, until they float.
  9. Stir in the fresh spinach until it wilts into the soup. Taste and adjust seasoning if needed. Serve this easy weeknight soup hot.

Notes

  • For a slow cooker soup version, combine all ingredients except the gnocchi, cream, and spinach in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream, gnocchi, and spinach during the last 30 minutes of cooking.
  • You can substitute pre-cooked rotisserie chicken for the raw chicken to save time on a busy weeknight.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering soup base before adding the gnocchi.

Nutrition

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