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A bowl of creamy Chicken Gnocchi Soup in Olive Garden style, garnished with fresh herbs.

Best way to grow Chicken Gnocchi Soup (Olive Garden Style)

This recipe provides a method to prepare homemade Chicken Gnocchi Soup, inspired by Olive Garden's famous dish, yielding a creamy and hearty meal perfect for a comforting dinner. This soup is rich, flavorful, and a great way to enjoy a restaurant-quality dish at home with fresh ingredients.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Soup Base
  • 3 tbsp unsalted butter
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 0.5 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups half-and-half
  • 4 cups fresh spinach, chopped
  • 24 oz potato gnocchi
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 2 tbsp parsley, fresh, chopped (for garnish)

Equipment

  • large pot
  • Dutch oven

Method
 

Prepare the Chicken
  1. Season chicken breasts with half a teaspoon of salt and a quarter teaspoon of black pepper, then cook them in olive oil until golden and cooked through; set aside to cool, and shred.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat, then add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and golden brown; remove from the pot and set aside to cool slightly, then shred or dice into bite-sized pieces.
Sauté the Vegetables
  1. Melt butter in the same pot, then add diced celery, carrots, and onion, sautéing until softened; stir in minced garlic and cook for another minute until fragrant.
  2. In the same pot or Dutch oven, melt the butter over medium heat; add the diced celery, carrots, and yellow onion, and sauté for 5-7 minutes until the vegetables are softened and translucent; stir in the minced garlic and cook for another minute until fragrant.
Make the Roux and Add Liquids
  1. Sprinkle flour over the vegetables, cook for two minutes, then gradually whisk in chicken broth and half-and-half until smooth and simmering.
  2. Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly for 2 minutes to cook out the raw flour taste; gradually whisk in the chicken broth and half-and-half until the mixture is smooth and begins to thicken, bringing it to a gentle simmer.
Combine Ingredients
  1. Add shredded chicken, spinach, potato gnocchi, and the remaining seasonings to the soup, cooking until the gnocchi are tender and the spinach is wilted.
  2. Stir in the shredded chicken, fresh spinach, potato gnocchi, remaining salt, pepper, and dried thyme to the soup; cook for 5-7 minutes, or until the gnocchi are tender and the spinach has wilted.
Serve
  1. Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately for a comforting meal.
  2. Ladle the hot soup into bowls; garnish with fresh chopped parsley, and serve immediately.

Notes

For extra flavor, use homemade chicken broth. You can also add a pinch of nutmeg for a warmer spice profile. If the soup is too thick, add more chicken broth or half-and-half until desired consistency is reached.