Ultimate Olive Garden Chicken & Gnocchi Soup Recipe at Home

This Copycat Olive Garden Chicken & Gnocchi Soup is a comforting bowl of creamy goodness made at home, perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Adds richness and flavor; olive oil can be a healthier substitute.
1 medium Onion, chopped Provides a savory base; yellow or sweet onions work best.
2 stalks Celery, chopped Contributes crunch and depth; fennel is a tasty alternative.
1 medium Carrot, julienned or shredded Adds sweetness and vibrant color; parsnip can give a unique twist.
3 cloves Garlic, minced Infuses the soup with aromatic depth; garlic powder is handy but fresh is recommended.
6 cups Low-sodium Chicken Broth The backbone of the soup; swap for vegetable broth for a vegetarian version.
3 sprigs Thyme Provides an herbal aroma; use 1 teaspoon dried thyme if fresh isn't available.

For the Creaminess

2 cups Half-and-Half Offers a delightful creaminess; heavy cream can enrich the flavor further, while milk makes it lighter.

For the Protein

2 cups Cooked Chicken, shredded Adds protein and heartiness; rotisserie chicken saves time and effort.

For the Gnocchi

1 package (16 oz) Fresh Gnocchi Contributes a delightful texture; feel free to use store-bought or homemade.

For the Greens

2 cups Baby Spinach Enhances nutrients and color; kale is a great substitute for a tougher green.

For Seasoning

Kosher Salt and Pepper Season to taste; sea salt or freshly cracked pepper elevates the flavors.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 medium chopped onion, 2 chopped celery stalks, and 1 shredded carrot. Sauté for about 5 minutes until soft and translucent.
Stir in 3 minced garlic cloves and cook for another minute until fragrant.
Pour in 6 cups of low-sodium chicken broth to deglaze the pot, add 3 sprigs of thyme and bring to a rolling boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes.
Stir in 2 cups of half-and-half, removing the thyme sprigs, and season with kosher salt and freshly ground pepper.
Incorporate 2 cups of shredded cooked chicken and 1 package of fresh gnocchi into the pot. Let it simmer for 2 to 4 minutes.
Add 2 cups of baby spinach and stir until just wilted, about 1 minute.
Ladle the soup into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 28gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 950mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 5000IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Freeze in a freezer-safe container for up to 3 months.

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