Copycat Olive Garden Chicken & Gnocchi Soup is luxuriously creamy and full of flavor, with tender chicken, ribbons of spinach and pillowy gnocchi throughout.
When fall arrives I become a total soup enthusiast. A warm bowl of soup is comforting, versatile and conveniently made in one pot, which means less cleanup. This copycat Olive Garden Chicken & Gnocchi Soup quickly became a favorite in my kitchen. It’s creamy without being heavy if you choose fat-free half & half, and it’s built on simple, comforting flavors.
I prefer adding extra vegetables to most soup recipes so there are more hearty bites than broth — roughly a 60/40 ratio of solids to liquid feels right to me. The combination of a silky broth, tender chicken and plump gnocchi makes this soup well balanced and satisfying.
An extra reason to love this recipe: even a very picky four-year-old asked for seconds. He usually balks at any visible vegetables, but with this soup he sniffed, tasted and then happily ate the bowl — vegetables included. That’s a win in my book.
Olive Garden soups are a great inspiration for recreating restaurant favorites at home. If you enjoy this, you might also like my version of Zuppa Toscana. Enjoy!
Copycat Olive Garden Chicken & Gnocchi Soup
Ingredients
- 2 boneless skinless chicken breasts, cut into cubes
- 2 Tbsp olive oil
- 4 Tbsp butter
- 1 medium onion, diced
- 1 cup celery, diced
- 1 tsp minced garlic
- 1 cup carrots, shredded
- 3 Tbsp all-purpose flour
- 1 quart Fat-Free Half & Half
- (1) (14 oz) can low sodium chicken broth
- 1 cup fresh spinach, chiffonade (finely sliced)
- ¾ tsp dried thyme
- Salt & pepper to taste
- (1) (16 oz) package gnocchi
Instructions
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In a large stockpot, heat the olive oil and sauté the chicken cubes. Season with salt and pepper and cook until mostly done with only a little pink remaining.
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Add the butter and let it melt. Stir in the diced onion, celery, minced garlic and shredded carrots. Cook until the onion becomes translucent. Sprinkle the flour over the vegetables and stir well to form a roux that will absorb the butter and juices.
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Pour in the half & half and the chicken broth, stirring until the mixture comes to a boil. Reduce heat and let simmer while you cook the gnocchi separately in a pot of boiling water until the dumplings float, about 3 minutes. Drain the gnocchi and set aside. (You can add gnocchi directly to the soup, but cooking them separately helps avoid making the broth too starchy or thick.)
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Add the chopped spinach, dried thyme and cooked gnocchi to the soup. Taste and adjust seasoning with salt and pepper. Serve hot.
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If the soup needs additional thickness, whisk 1–2 Tbsp cornstarch with just enough cold water to make a smooth slurry. Stir into the hot soup and bring to a boil to activate the thickening.
Video
Notes
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