Better Than Olive Garden Chicken Gnocchi Soup Recipe

Introduction

This Better Than Olive Garden Chicken Gnocchi Soup is a creamy, comforting bowl full of tender chicken, soft gnocchi, and flavorful vegetables. It’s a homemade version of the popular restaurant favorite that’s perfect for cozy dinners.

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 cup heavy cream
• 2 cups cooked shredded chicken meat (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 is melted, add the chopped celery and cook for about 5-10 minutes until soft.
3. Step 3: Add the minced garlic and stir. Let it cook for 2 minutes to release the aroma.
4. Step 4: Stir in the shredded carrots along with salt, black pepper, onion powder, and Italian seasoning.
5. Step 5: Sprinkle in the flour and stir until all ingredients are well combined.
6. Step 6: Cook the flour mixture for 2 minutes, stirring constantly to avoid lumps.
7. Step 7: Gradually add the chicken broth, stirring well to break up any clumps of flour.
8. Step 8: Pour in the milk and heavy cream, stirring to combine evenly.
9. Step 9: Add the frozen chopped spinach and cooked shredded chicken to the pot and stir.
10. Step 10: Increase the heat and bring the soup to a gentle boil.
11. Step 11: Carefully add the gnocchi to the boiling soup and cook for 4-5 minutes until they float to the top and are tender.
12. Step 12: Serve the soup hot for the best flavor and comforting warmth.

Tips & Variations

• For a dairy-free version, substitute the milk and cream with coconut milk or another plant-based milk.
• You can use rotisserie chicken to save time on cooking and shredding chicken.
• Add fresh herbs like parsley or thyme at the end for an extra layer of flavor.
• Use fresh spinach instead of frozen; just add it a few minutes before finishing so it wilts but stays bright green.

Storage

Store any 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 the cream from separating. If the soup thickens too much after storing, add a splash of milk or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this chicken gnocchi soup?

Freezing is not recommended as the gnocchi tends to become mushy after thawing. It’s best to freeze the soup base without gnocchi and cook gnocchi fresh when ready to serve.

What type of gnocchi works best in this recipe?

Store-bought potato gnocchi works well and cooks quickly. For a more homemade touch, fresh gnocchi can also be used, but adjust cooking time accordingly as fresh gnocchi cooks even faster.

Better Than Olive Garden Chicken Gnocchi Soup Recipe

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★★★★★

4.6 from 125 reviews

This Better Than Olive Garden Chicken Gnocchi Soup is a creamy, comforting homemade soup packed with tender chicken, soft gnocchi, fresh vegetables, and a luscious creamy broth. Made with simple ingredients like butter, garlic, celery, carrots, spinach, and a blend of seasonings, this hearty soup is perfect for chilly days and offers a flavorful alternative to the popular restaurant version.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

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Dairy and Oils

• 4 tablespoons butter
• 2 tablespoons olive oil
• 3 cups milk
• 1.5 cups heavy cream

Vegetables

• 1 cup chopped celery (about 2–3 stalks)
• 1 cup shredded carrots
• 1 tablespoon minced garlic
• 8 ounces chopped frozen spinach

Meat

• 2 cups cooked shredded chicken meat (2 legs and 2 thighs, cooked)

Dry Goods & Seasonings

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1/4 cup flour
• 16 ounces gnocchi
• 3 cups chicken broth

Instructions

1. Prepare the base: In a large pot over medium heat, melt the butter and heat the olive oil together until the butter is fully melted.
2. Sauté vegetables: Add the chopped celery and cook for 5-10 minutes until the celery is softened and tender.
3. Add garlic: Stir in the minced garlic and cook for 2 minutes to release its aroma and flavor.
4. Add more vegetables and seasonings: Stir in the shredded carrots, salt, black pepper, onion powder, and Italian seasoning to combine.
5. Make the roux: Sprinkle in the flour and stir everything together until well combined, cooking for an additional 2 minutes to cook out the raw flour taste.
6. Add liquids: Gradually pour in the chicken broth while stirring to break up any lumps, then add the milk and heavy cream. Stir well to combine all the liquids into a smooth soup base.
7. Add chicken and spinach: Toss in the chopped frozen spinach and cooked shredded chicken, stirring to incorporate evenly.
8. Bring to a boil: Increase the heat and bring the soup to a boil, making sure all ingredients are heated through.
9. Cook the gnocchi: Gently add the gnocchi to the boiling soup and cook for 4-5 minutes, or until they float to the surface and are tender.
10. Serve: Serve the soup hot and enjoy the creamy, flavorful chicken gnocchi soup immediately.

Notes

• For best results, use homemade or high-quality store-bought gnocchi.
• You can substitute frozen spinach with fresh spinach; just add it towards the end and cook until wilted.
• Leftover soup can be refrigerated for up to 3 days. Reheat gently to prevent curdling.
• To make it lighter, reduce the heavy cream or substitute with half-and-half.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Chicken Gnocchi Soup, Creamy Chicken Soup, Olive Garden Copycat, Comfort Food, Italian Soup, Gnocchi Recipe