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Copycat Olive Garden Chicken Gnocchi Soup: Creamy and Ready Fast

Close-up of a white bowl filled with creamy olive garden chicken gnocchi soup, featuring tender chicken, soft gnocchi, and spinach.
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Make the comforting, creamy Olive Garden Chicken Gnocchi Soup at home. This recipe delivers tender chicken, soft gnocchi, and fresh spinach in a rich broth, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16 ounce) package store-bought potato gnocchi
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 5 ounces fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a separate small bowl, whisk together the flour and butter until a smooth paste (roux) forms.
  4. Whisk the flour and butter mixture into the vegetables in the pot. Cook for 1 minute, stirring constantly.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  6. Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes so the flavors combine.
  7. Stir in the heavy cream and bring the soup back to a gentle simmer, but do not boil.
  8. Add the package of gnocchi and cook according to package directions, usually about 3 to 5 minutes, until they float.
  9. Stir in the fresh spinach until it wilts completely into the soup. Taste and adjust salt and pepper if needed. Serve hot.

Notes

  • For a slow cooker version, combine the browned chicken, vegetables, broth, and seasonings in the slow cooker. Cook on low for 6 hours. In the last 30 minutes, whisk the flour and butter mixture with a little hot broth, then stir it into the slow cooker along with the cream and gnocchi. Stir in spinach just before serving.
  • You can substitute pre-cooked rotisserie chicken for the raw chicken to save time. Add it in step 6.
  • If you prefer a thicker soup, increase the amount of flour and butter used for the roux to 3/4 cup each.

Nutrition

Find it online: https://kitchenican.com/olive-garden-chicken-gnocchi-soup-recipe/