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Easy Copycat Olive Garden Chicken Gnocchi Soup (Better Than Takeout)

A close-up of a creamy bowl of Olive Garden Chicken Gnocchi Soup, featuring shredded chicken, spinach, carrots, and soft gnocchi.
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Make this creamy, comforting Olive Garden Chicken Gnocchi Soup copycat recipe at home. It features tender chicken, pillowy gnocchi, and fresh spinach, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1 (16 ounce) package potato gnocchi
  • 5 ounces fresh spinach, roughly chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Stir in the Italian seasoning, thyme, salt, and pepper. Bring the mixture to a simmer.
  4. In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering broth. Continue to stir until the soup thickens slightly.
  5. Return the cooked chicken to the pot. Add the potato gnocchi. Cook according to package directions, usually about 3-5 minutes, until the gnocchi float.
  6. Reduce the heat to low. Stir in the heavy cream until fully combined and the soup is creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 1-2 minutes. Taste and adjust salt and pepper if needed.
  8. Serve this restaurant quality soup hot, perhaps with crusty bread.

Notes

  • For a slow cooker version, combine all ingredients except the gnocchi, heavy cream, and spinach in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream, gnocchi, and spinach during the last 30 minutes of cooking.
  • You can substitute pre-cooked rotisserie chicken for the raw chicken to save time on a busy weeknight.
  • This recipe freezes well if you omit the gnocchi before freezing. Add the gnocchi when reheating.

Nutrition

Find it online: https://cheffinity.com/olive-garden-chicken-gnocchi-soup/