Description
I still remember the first chilly evening that I decided to recreate my favorite Olive Garden dish—Chicken Gnocchi Soup. The comforting aroma of sautéed garlic and onions filled my kitchen, instantly transporting me back to the cozy restaurant, with its warm ambiance and laughter all around. This beloved Italian staple has a way of embracing you like a soft blanket on a cold day, and best of all, it can be ready in just about 30 minutes!
This creamy, dreamy copycat recipe brings the restaurant’s rich flavor right to your table, making it perfect for busy weeknights or when you need that extra dose of comfort food. Whether you’re using leftover rotisserie chicken or wanting to try a slow cooker variation, this soup adapts beautifully to your needs. Trust me, once you make this version, you may never look back at takeout again!
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup celery, chopped
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 2 tablespoons olive oil
- 4 cups low sodium chicken broth
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 (16 oz) package potato gnocchi
- 2 cups half and half
- 2 cups fresh spinach, roughly chopped
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add chopped celery, diced onion, and minced garlic. Cook until the vegetables are translucent and fragrant, about 5 minutes.
- Add chicken mixture: Stir in your cooked chicken, low-sodium chicken broth, salt, pepper, and thyme. Bring the mixture to a boil, allowing the flavors to meld beautifully, about 2-3 minutes.
- Gently stir in gnocchi: Carefully add the potato gnocchi to the pot and boil for 3-4 minutes. Watch for the gnocchi to float, indicating they are cooked and ready!
- Simmer the soup: Reduce the heat to a simmer and let the soup cook for 10 minutes. This will allow the flavors to deepen and come together in perfect harmony.
- Add creamy finish: Stir in the half and half and add the roughly chopped spinach. Cook for an additional 2-3 minutes until the spinach is tender, then season with extra salt and pepper to taste.
Notes
- Perfect Chicken Texture: Always use cooked and diced chicken; it ensures tender bites throughout the soup without overcooking.
- Gnocchi Timing: Gnocchi should be added only when the soup is boiling; this prevents them from becoming overly soft and mushy.
- Broth Quality: Opt for low sodium chicken broth to control the saltiness; adjust with salt and pepper as needed for your taste.
- Slow Cooker Note: If using the slow cooker, add gnocchi, half and half, and spinach in the last hour to keep their textures intact.
- Freezing Tips: Keep in mind that gnocchi can become softer after freezing, so enjoy fresh or store components separately if you plan to freeze.
- Custom Flavor Boost: For a rich variation, try substituting half and half with heavy cream or add a sprinkle of parmesan on top for added flavor to your Olive Garden Chicken Gnocchi Soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg