Olive Garden Chicken Gnocchi Soup (Copycat)
This copycat recipe recreates the beloved Olive Garden Chicken Gnocchi Soup at home with a rich, velvety broth, tender shredded chicken, and soft potato gnocchi. It's a comforting, creamy soup that comes together in under an hour, perfect for a cozy night in.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Two forks (for shredding chicken)
- Meat thermometer
- Ladle
- Serving bowls
Ingredients
- 1 lb boneless, skinless chicken breasts about 2 small
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- ¼ tsp ground nutmeg preferably freshly grated
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream for richer soup
- 3 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened.
- Add minced garlic, dried thyme, and nutmeg. Cook for 30 seconds until fragrant, being careful not to burn the garlic. Season with a pinch of salt and pepper.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer; it will start to thicken slightly.
- Nestle the chicken breasts into the simmering broth. Reduce heat to low, cover the pot, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Carefully remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces.
- Stir the half-and-half (or heavy cream) into the broth. Bring the soup back to a gentle simmer.
- Add the gnocchi and cook according to package directions (usually 3-4 minutes), until they float to the top.
- Stir in the shredded chicken and chopped spinach. Cook for 1-2 minutes, just until the spinach has wilted. Taste and adjust seasoning with salt and pepper.
- Ladle the hot soup into bowls. Top with freshly grated Parmesan cheese and a crack of black pepper. Serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream. For an even richer soup, use all heavy cream. To save time, use leftover rotisserie chicken and add it at the end. The soup will thicken as it sits; when reheating leftovers, add a splash of broth or milk to thin it out. Do not boil the soup after adding cream to prevent curdling. Do not overcook the gnocchi; they are done when they float to the top. Nutmeg is a key flavor; do not skip it.