Craving the rich, creamy comfort of Olive Garden’s famous soup? You’ve come to the right place. This Olive Garden Chicken Gnocchi Soup recipe isn’t just a copycat; it’s an upgrade. We’ve perfected the balance of savory chicken, pillowy gnocchi, and fresh spinach in a velvety cream broth that’s even better than the original. Forget waiting for a table—you can create this iconic dish right in your own kitchen, any night of the week. It’s the ultimate comfort food experience made simple.
Why This is the Best Chicken Gnocchi Soup Recipe
This recipe stands out because it focuses on developing deep, foundational flavors and achieving that signature, luxurious texture without being overly heavy. Here’s why you’ll adore it:
- Perfectly Creamy Texture: We use a simple roux and heavy cream to create a broth that’s rich and velvety, clinging perfectly to every ingredient without being too thick.
- Tender, Flavorful Chicken: Sautéing the chicken first and shredding it ensures it’s moist and flavorful throughout the soup.
- Pillowy Gnocchi: We add the gnocchi at the very end of cooking, so they become perfectly plump and tender without turning mushy.
- Better Than The Restaurant: Making it at home means you control the quality of ingredients, the seasoning, and the freshness. It’s a five-star soup without the five-star price tag.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to recreate the classic Olive Garden flavor.
- Butter & Olive Oil: For sautéing the vegetables and creating the flavor base.
- Chicken Breast: Boneless, skinless chicken breast works best. We cook and shred it for the perfect texture.
- Mirepoix: A classic combination of finely diced onion, carrots, and celery builds the soup’s aromatic foundation.
- Garlic: Freshly minced garlic is essential for flavor.
- All-Purpose Flour: This is the key to thickening the soup and creating a stable, creamy base.
- Chicken Broth: Use a quality low-sodium chicken broth as the main liquid.
- Heavy Cream: For that signature rich and creamy finish. You can substitute with half-and-half for a lighter version, but heavy cream yields the best results.
- Potato Gnocchi: A 1-pound package of shelf-stable or refrigerated gnocchi.
- Spinach: Fresh spinach, roughly chopped, is stirred in at the end until it wilts.
- Seasoning: Salt, black pepper, and a pinch of thyme or Italian seasoning.
How to Make Olive Garden Chicken Gnocchi Soup
Follow these simple steps for a foolproof, restaurant-quality soup every time.
- Cook the Chicken: In a large pot or Dutch oven, heat one tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the pot, let it rest for a few minutes, then shred it with two forks.
- Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pot. Once melted, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the vegetables. Stir constantly and cook for about one minute. This step is crucial as it cooks out the raw flour taste and creates the thickening agent for the soup.
- Build the Broth: Slowly whisk in the chicken broth, a little at a time, ensuring you scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.
- Combine and Simmer: Stir in the heavy cream and the shredded chicken. Bring the soup back to a gentle simmer (do not boil).
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 3-5 minutes, or until they are plump and float to the surface.
- Wilt the Spinach: Remove the pot from the heat and stir in the fresh spinach. Continue to stir until the spinach is fully wilted. Season with additional salt and pepper to taste before serving.
Expert Tips for a Perfect Creamy Soup
A few simple techniques can elevate your homemade Olive Garden Chicken Gnocchi Soup from great to unforgettable.
The Secret to the Creaminess (The Roux)
The magic is in the roux—the mixture of fat (butter) and flour. Don’t skip the step of cooking the flour for a full minute. This toasts the flour, removing any raw taste, and prepares it to thicken the broth smoothly, preventing lumps and creating that perfect velvety consistency.
Don’t Overcook the Gnocchi
Gnocchi cooks very quickly. The moment they float to the surface, they’re done. Overcooking will cause them to become mushy and fall apart, so keep a close eye on them. Adding them at the very end is the key.
Shred, Don’t Cube, Your Chicken
Shredding the chicken creates a much better texture that integrates seamlessly into the soup. Cubed chicken can feel clunky, while shredded chicken ensures you get a little bit of tender meat in every single spoonful.
What to Serve with Chicken Gnocchi Soup
To get the full Olive Garden experience at home, pair this soup with warm, crusty bread for dipping. For a truly authentic meal, try making some homemade garlic knots to go alongside. A simple green salad with a light vinaigrette also makes a perfect, refreshing complement to the rich and creamy soup.
Storage and Reheating Instructions
This soup makes for fantastic leftovers, but it’s important to store and reheat it properly to maintain its texture.
- To Store: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools.
- To Reheat: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. You may need to add a splash of chicken broth or milk to thin it back to your desired consistency. Avoid boiling the soup, as high heat can cause the cream-based broth to separate.
Olive Garden Chicken Gnocchi Soup Variations
While the classic recipe is fantastic, it’s also easy to customize.
Slow Cooker Instructions
To make this in a slow cooker, add the chicken, onion, carrots, celery, garlic, and chicken broth to the crockpot. Cook on low for 4-6 hours or high for 2-3 hours. Remove and shred the chicken. Separately, make a roux on the stovetop with butter and flour, then whisk in the heavy cream. Add the cream mixture, shredded chicken, and gnocchi to the slow cooker and cook on high for another 20-30 minutes, until the gnocchi is cooked. Stir in the spinach at the end.
Using Different Greens
If you don’t have spinach, chopped kale is a great substitute. Add it with the gnocchi, as it takes a few minutes longer to soften than spinach does.
Frequently Asked Questions (FAQs)
Yes, you can adapt this recipe for a slow cooker. Cook the chicken and vegetables in the broth first, then add a cream and roux mixture along with the gnocchi near the end to finish it.
Absolutely! You can add the gnocchi directly from the freezer into the simmering soup. You may need to add 1-2 minutes to the cooking time.
The key is to add the gnocchi at the very end of the cooking process. Cook them just until they float to the surface, which indicates they are done. Do not over-boil them.
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over medium-low heat, stirring occasionally. Do not bring it to a rolling boil, as this can cause the cream to separate.
The creaminess comes from a combination of a butter and flour roux, which thickens the broth, and heavy cream, which provides a rich, velvety finish.
More Delicious Soup Recipes
If you loved this creamy soup, you’re sure to enjoy our Creamy Chicken Parmesan Soup or this hearty Italian Sausage and Bean Soup. They are perfect for a cozy dinner!
Share Your Creation!
We are certain this copycat Olive Garden Chicken Gnocchi Soup will become a new family favorite. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to save this recipe to your favorite soup board on Pinterest!
Olive Garden Chicken Gnocchi Soup Recipe
Olive Garden Chicken Gnocchi Soup (The BEST Copycat Recipe)
Ingredients
Equipment
Method
- Cook Chicken: Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5-7 minutes per side. Remove and shred.
- Sauté Aromatics: In the same pot, melt butter over medium heat. Add onion, celery, and carrots, cooking until soft (5-7 minutes). Stir in garlic and cook for 1 more minute.
- Make Roux: Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Build Broth: Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 10 minutes.
- Combine: Stir in the heavy cream and the shredded chicken. Return to a gentle simmer.
- Cook Gnocchi: Add the gnocchi and cook until they float to the surface, about 3-5 minutes.
- Finish: Remove from heat and stir in the spinach until it wilts. Season to taste with salt and pepper before serving.
Notes
Gnocchi Tip: Do not overcook the gnocchi. Once they float, they are ready.
