Homemade Olive Garden Chicken Gnocchi Soup Recipe

Introduction

This Homemade Olive Garden Chicken Gnocchi Soup is creamy, comforting, and packed with tender chicken, fresh spinach, and pillowy gnocchi. It’s a perfect hearty meal that’s easy to make at home and sure to satisfy your cravings for a rich, flavorful soup.

Ingredients

• 4 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half
• 28 ounces chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup carrots, finely shredded
• 1 cup spinach leaves, coarsely chopped
• 1 cup chicken breast, cooked and diced
• 16 ounces package ready-to-use gnocchi

Instructions

1. Step 1: Melt the butter and olive oil in a large pot or Dutch oven over medium heat.
2. Step 2: Add the diced onion, celery, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent.
3. Step 3: Whisk in the flour and cook for about 1 minute to eliminate the raw flour taste. Gradually whisk in the half-and-half and simmer until the mixture thickens.
4. Step 4: Stir in the chicken broth and continue to simmer until the soup thickens again. Add salt, thyme, parsley, nutmeg (if using), shredded carrots, chopped spinach, diced chicken, and gnocchi.
5. Step 5: Simmer the soup until it is heated through and the gnocchi are tender. Taste and adjust salt if needed before serving.

Tips & Variations

• Use freshly cooked chicken for the best texture, or swap with rotisserie chicken for convenience.
• For a richer soup, substitute half-and-half with heavy cream.
• Add a pinch of crushed red pepper flakes if you like a little heat.
• Fresh thyme and parsley can be used instead of dried for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent sticking. Gnocchi may become softer after reheating but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the butter with a dairy-free alternative and use coconut milk or a plant-based cream in place of half-and-half, though the texture and flavor will differ slightly.

Can I use homemade gnocchi instead of store-bought?

Absolutely! Homemade gnocchi work wonderfully. Just add them to the soup and cook until they float to the surface, indicating they are done.

Homemade Olive Garden Chicken Gnocchi Soup Recipe

Print Recipe

★★★★★

5 from 67 reviews

This Homemade Olive Garden Chicken Gnocchi Soup recipe delivers a creamy, comforting bowl of goodness inspired by the popular restaurant favorite. Loaded with tender chicken, pillowy gnocchi, fresh vegetables, and a velvety broth thickened with butter and flour, this soup is perfect for a cozy meal any time of year.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Base

• 4 tablespoons Butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour

Liquids & Seasonings

• 1 quart half-and-half
• 28 ounces chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon salt, plus more to taste

Vegetables & Protein

• 1 cup carrots, finely shredded
• 1 cup spinach leaves, coarsely chopped
• 1 cup cooked chicken breast, diced

Other

• 16 ounces package ready-to-use gnocchi

Instructions

1. Melt Butter and Olive Oil: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat to create a flavorful base for your soup.
2. Sauté Aromatics: Add the finely diced onion, celery, and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes, building the soup’s flavor base.
3. Create the Roux: Whisk in the all-purpose flour and cook for about 1 minute to eliminate the raw flour taste and start thickening the soup.
4. Add Half-and-Half: Slowly whisk in the half-and-half and continue to simmer until the mixture thickens, stirring frequently to prevent lumps or sticking.
5. Add Chicken Broth and Seasonings: Whisk in the chicken broth and continue simmering until the soup thickens again. Stir in salt, dried thyme, dried parsley flakes, and optional nutmeg for a warm, aromatic flavor.
6. Add Vegetables, Chicken and Gnocchi: Stir in finely shredded carrots, coarsely chopped spinach leaves, diced cooked chicken breast, and the ready-to-use gnocchi, mixing gently to combine.
7. Simmer Until Heated Through: Allow the soup to simmer until the gnocchi is tender and the whole soup is hot throughout, roughly 5–7 minutes.
8. Adjust Seasoning and Serve: Taste the soup and add additional salt if needed before serving. Enjoy your delicious homemade Olive Garden-style chicken gnocchi soup!

Notes

• For a lighter version, substitute half-and-half with whole milk, but expect slightly less creaminess.
• If using fresh gnocchi, cooking time may vary slightly; add it last and cook until tender.
• You can add a pinch of crushed red pepper flakes for a subtle heat variation.
• The nutmeg enhances the creaminess but can be omitted if not preferred.

Keywords: chicken gnocchi soup, homemade Olive Garden soup, creamy chicken soup, Italian soup recipe, comforting soup