Copycat Olive Garden Chicken & Gnocchi Soup
Make rich, creamy Olive Garden Chicken and Gnocchi Soup at home in just 30 minutes! Loaded with tender chicken, pillowy potato gnocchi, spinach, and fresh herbs.
Ingredients
- 1 tbsp Classic Olive oil
- 2 tbsp unsalted butter
- 1 cup yellow onion
- ½ cup celery, finely diced
- ¾ cup carrots, finely diced or pre-shredded
- 3 cloves garlic, minced
- 1 tsp dried Thyme
- 3 tbsp all-purpose flour
- 4 cups unsalted chicken broth
- 1 ½ - 2 cups half-and-half
- 1 tsp Salt and freshly ground black pepper, to taste
Ingredients (add-ins)
- 2 cups cooked chicken breast, diced or shredded (rotisserie chicken from the grocery store works)
- 1 16 oz package potato gnocchi (standard package size)
- 2 cups baby spinach (stems trimmed)
Instructions
Build the base
- Heat the olive oil and butter in a large dutch oven or heavy-bottomed soup pot over medium-heat.
- Add the celery, onions and carrots and cook for 5-6 minutes until they soften.
- Add the minced garlic and thyme and cook for about 1 minute until fragrant.
Build the soup
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to allow the oil and butter to be absorbed and to cook out the raw flour taste.
- Slowly pour in the chicken broth stirring constantly to prevent lumps.
- Now add some salt and the pepper and stir.
- Lower the heat and slowly pour in the half-and-half bringing the liquids to a gentle simmer. (do not allow it to boil)
- Simmer the soup and allow it to begin to thicken. Check your seasoning and add to taste.
Cook the chicken and gnocchi
- Add the cooked chicken and potato gnocchi directly into the simmering soup.
- Simmer for 4-5 minutes, or until the gnocchi float to the top and are soft and tender.
- Taste the broth and again adjust the seasonings if needed.
Finish the soup
- Stir in the fresh baby spinach and remove the pot from the heat. The spinach will wilt in the hot soup.
- Remove the soup and turn off the heat
- Ladle the hot soup into bowls and serve immediately with some crusty bread.
