Creamy Chicken Gnocchi Soup Recipe Inspired by Olive Garden Recipe
This creamy Chicken Gnocchi Soup is a comforting and easy-to-make dish that tastes just like the famous version from Olive Garden. Made with tender chicken, soft potato gnocchi, fresh spinach, and a rich, flavorful broth thickened with a buttery roux, this soup is perfect for cozy meals. You can prepare it on the stovetop or in a crock pot using fresh or leftover chicken.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts, or 2 cups diced cooked chicken
- Salt and pepper, to taste
- 16 oz. potato gnocchi (from the pasta aisle)
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Make Roux: Stir in the all-purpose flour and cook for 2 minutes, stirring constantly, until the flour turns a light golden color, which helps thicken the soup later.
- Add Liquids: Gradually add the chicken broth and half-and-half in small splashes while stirring continuously to incorporate without breaking the roux.
- Season and Cook Chicken: Mix in thyme and mustard powder. Season the chicken breasts with salt and pepper, then add them to the pot. Bring the soup to a gentle boil and then reduce to a simmer. Cook until the chicken is thoroughly cooked through, about 10-15 minutes, depending on thickness. Avoid rapid boiling to keep the chicken tender.
- Dice Chicken: Remove the chicken breasts and let them rest for 5 minutes. Dice into bite-sized pieces, then return them to the soup. Continue simmering until the soup reaches your desired thickness.
- Cook Gnocchi: Add the potato gnocchi and simmer for about 5 minutes or as per package instructions, until they float and are tender.
- Add Spinach and Final Seasoning: Reduce heat to low and stir in fresh spinach and a pinch of red pepper flakes if using. Cook for about 1 minute until the spinach wilts. Adjust salt and pepper to taste.
- Serve: Once everything is heated through and combined, the soup is ready to enjoy!
Notes
- The soup will thicken the longer it simmers on the stove top, so adjust consistency with additional broth if needed.
- You can substitute sliced or ground sausage for the chicken; cook it with the vegetables for added flavor.
- Half-and-half is a blend of milk and cream, giving the soup a rich, creamy texture.
- Mustard powder adds subtle depth and enhances the overall flavor without being overpowering.
- This recipe is featured on page 54 of the cookbook “Let’s Eat! Nutrition.”
