What's the copycat recipe for Olive Garden chicken gnocchi soup?

Recreate Olive Garden's creamy chicken gnocchi soup at home with these simple steps. In a large pot, sauté diced onion, carrots, celery, and garlic in butter over medium heat until soft, about 5 minutes. Add chicken broth, cooked diced chicken, thyme, and black pepper; bring to a boil then simmer 10 minutes. Stir in potato gnocchi and cook until they float, 3-4 minutes. Reduce heat, add half-and-half and fresh spinach; simmer 2-3 minutes until spinach wilts. Avoid boiling after adding dairy to prevent curdling. Season with salt to taste. Serves 6-8. Total time: 30 minutes. This version matches the restaurant's rich, comforting flavor using pantry staples. Pro tip: Use fresh spinach for the best texture. (92 words)

What kind of chicken works best in Olive Garden chicken gnocchi soup?

For the best texture in copycat Olive Garden chicken gnocchi soup, use 2 cups boneless, skinless cooked chicken breasts, diced into bite-sized pieces. Rotisserie chicken or poached breasts work perfectly—season with salt and pepper while warm for extra flavor. Sauté lightly in olive oil if needed. Avoid pre-shredded rotisserie, as it can become chewy and stringy during simmering. Thighs offer juicier results but trim excess fat. Prep tip: Dice chicken ahead and store in the fridge up to 2 days. This keeps pieces tender and uniform, mimicking the restaurant's soup. Yields about 1 pound cooked. (98 words)

How do you make gnocchi for chicken gnocchi soup?

Use store-bought potato gnocchi for quick Olive Garden chicken gnocchi soup—refrigerated brands like Giovanni Rana float perfectly in 3-4 minutes. For homemade, boil 2 pounds russet potatoes until fork-tender, rice them warm, then mix in 1 egg, 1.5 cups flour, and 1 tsp salt. Knead gently into dough, roll into ropes, cut 1-inch pieces, and boil until they float. Dry on a floured sheet before adding to soup. Homemade adds fresh potato flavor but takes 45 minutes. Either way, don't overcook to avoid mushiness. One package (16 oz) serves 6. (102 words)

Can you make Olive Garden chicken gnocchi soup in a slow cooker?

Yes, adapt Olive Garden chicken gnocchi soup for slow cooker ease. Sauté onion, carrots, celery, and garlic in a skillet first, 5 minutes. Transfer to 6-quart slow cooker with 4 cups chicken broth, 2 cups diced cooked chicken, thyme, pepper, and bay leaf. Cook on low 3-4 hours. Add 16 oz gnocchi the last hour. Stir in 1.5 cups half-and-half and 2 cups spinach 10 minutes before serving; heat through. Remove bay leaf. This hands-off method builds deep flavor without stovetop watching. Total time: 4-5 hours. Great for meal prep. (96 words)

Can I freeze Olive Garden chicken gnocchi soup, and how?

Yes, freeze copycat Olive Garden chicken gnocchi soup for up to 3 months, but gnocchi may soften upon thawing. Cool soup completely, then portion into freezer bags, removing air. Label with date. Thaw overnight in fridge; reheat gently on stovetop over low heat, stirring in fresh spinach if wilted. For best results, freeze soup before adding gnocchi, half-and-half, and spinach—add those fresh when reheating. Avoid microwaving to prevent separation. Stores in fridge 3-4 days. One batch (8 cups) yields 6 servings; perfect for busy weeks. Dairy holds up well frozen. (92 words)

Olive Garden Chicken Gnocchi Soup Copycat Recipe

Name: Olive Garden Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: – 3 to 4 boneless skinless chicken breasts, cooked and diced; – 1 stalk of celery, chopped; – Half a white onion, diced; – 2 teaspoons minced garlic; – Half a cup shredded carrots; – 1 tablespoon olive oil for sautéing; – 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

Ingredients

– 3 to 4 boneless skinless chicken breasts, cooked and diced

– 1 stalk of celery, chopped

– Half a white onion, diced

– 2 teaspoons minced garlic

– Half a cup shredded carrots

– 1 tablespoon olive oil for sautéing

– 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

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Instructions

1-First Step: Prep Your Ingredients Start by gathering and prepping all your items to make the process smooth. Dice your cooked chicken breasts and chop the celery, onion, and carrots. This mise en place helps everything come together quickly, just like in the original Olive Garden Chicken Gnocchi Soup recipe. Aim for about 10 minutes of prep to keep things efficient for busy schedules.

2-Second Step: Sauté the Veggies Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped celery, diced onion, 2 teaspoons of minced garlic, and half a cup of shredded carrots. Sauté for 2 to 3 minutes until the onions turn translucent, building a flavorful base for your Chicken Gnocchi Soup. This step infuses the oil with aromas, making the soup taste restaurant-quality.

3-Third Step: Add the Chicken and Broth Once the veggies are ready, stir in the 3 to 4 cooked and diced chicken breasts, 4 cups of low sodium chicken broth, salt and pepper to taste, and 1 teaspoon of thyme. Bring the mixture to a boil over medium-high heat, which should take about 5 minutes. This step combines the ingredients for that hearty Olive Garden Chicken Gnocchi Soup feel, allowing flavors to meld.

4-Fourth Step: Cook the Gnocchi Gently stir in the 16 ounces of potato gnocchi and let it boil for another 3 to 4 minutes. Then, reduce the heat to a simmer and cook for 10 minutes more. Keep an eye on it to avoid overcooking; the gnocchi should be tender but not mushy, just like in the authentic Olive Garden version of Chicken Gnocchi Soup.

5-Fifth Step: Finish with Cream and Greens Stir in 2 cups of half-and-half (or swap one cup for heavy cream if you want it richer) and 1 cup of roughly chopped fresh spinach. Cook for 1 to 2 minutes until the spinach wilts and the soup thickens slightly. Be careful not to boil it at this point to keep the dairy from separating, ensuring your Olive Garden Chicken Gnocchi Soup stays creamy and smooth.

6-Final Step: Serve and Adjust Taste the soup and add more salt and pepper as needed for your preference. Serve it hot in bowls, yielding 4 to 6 portions that’s perfect for family meals. For those adapting for dietary needs, like using low-sodium broth, this is the time to make final tweaks. Your homemade Olive Garden Chicken Gnocchi Soup is now ready to enjoy, complete with its comforting flavors and nutritional benefits.

Last Step:

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Notes

🍗 Use cooked and diced chicken to speed up the process; if cooking fresh, dice smaller pieces for faster cooking.
🥛 For a richer texture, substitute one cup of half and half with heavy cream to enhance creaminess.
🕒 This soup reheats well; add a splash of broth when reheating to maintain the perfect consistency.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soups
Method: One Pot
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 523 kcal
Sugar: 2 g
Sodium: 622 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 31 g
Cholesterol: 99 mg