Olive Garden Chicken Gnocchi Soup
This recipe recreates Olive Garden's beloved Chicken Gnocchi Soup. It's a rich, creamy, and comforting soup featuring tender diced chicken, soft potato gnocchi, and a savory broth infused with a fragrant mirepoix of carrots, celery, and onion, finished with fresh spinach and half and half. Perfect for a hearty, satisfying meal.
Equipment
- 1 Large Stock Pot or Dutch Oven Essential for simmering the soup and accommodating all ingredients.
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Ladle For stirring and serving.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3-4 boneless skinless chicken breasts cooked and diced
- 1 stalk of celery chopped
- 1/2 white onion diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach roughly chopped
Instructions
- Prepare all vegetables: chop celery, dice white onion, mince garlic, and shred carrots. Roughly chop the fresh spinach. Ensure chicken breasts are cooked and diced.
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced white onion, chopped celery, and shredded carrots to the pot. Sauté for 5-7 minutes until vegetables are softened.
- Stir in minced garlic and dried thyme, cooking for another minute until fragrant.
- Pour in the low sodium chicken broth. Bring the mixture to a gentle simmer, then season with salt and pepper to taste.
- Add the potato gnocchi to the simmering broth. Cook for 2-3 minutes, or according to package instructions, until the gnocchi floats to the surface and is tender.
- Stir in the cooked and diced chicken breasts.
- Reduce the heat to low. Gradually stir in the half and half, heating gently until warmed through. Do not bring to a rolling boil after adding the half and half to prevent curdling.
- Add the roughly chopped fresh spinach to the soup and stir until it just wilts, about 1-2 minutes.
- Taste the soup and adjust salt and pepper as necessary before serving warm.
Notes
For optimal flavor, ensure the mirepoix (onion, celery, carrots) is sautéed until tender and slightly caramelized before adding liquids; this builds a deep aromatic base. When adding the half and half, lower the heat or temper it first with a ladleful of hot broth to prevent curdling, ensuring a smooth, creamy finish. Gnocchi cooks quickly; add it only a few minutes before serving to maintain its tender, pillowy texture and prevent it from becoming mushy. Taste and adjust seasoning (salt, pepper) at the end, as broth and gnocchi can vary in sodium content. A sprinkle of freshly chopped parsley or a touch of Parmesan cheese can elevate the presentation and add an extra layer of flavor.