Description
Olive Garden Chicken Gnocchi Soup
Enjoy the comforting flavors of Olive Garden at home with this creamy Chicken Gnocchi Soup! Loaded with tender chicken, fluffy gnocchi, and nutritious veggies, this one-pot wonder is quick to prepare and perfect for chilly nights or busy weeknights. It’s all about enjoying a rich, filling, and satisfying meal without leaving your kitchen!
2 cups cooked shredded chicken
1 package gnocchi
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 onion, diced
2 carrots, diced
2 celery stalks, chopped
2 cups fresh spinach
4 cups chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
Salt and pepper to taste
Parsley for garnish
Directions:
1. Cook and shred chicken.
2. Sauté garlic, onion, carrots, and celery in oil and butter until soft.
3. Add flour, stir, then slowly add broth.
4. Stir in chicken and gnocchi, simmer until gnocchi floats.
5. Add cream and spinach, season, and serve.
Prep Time: 15 mins
Kcal: 350
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Ingredients: Shred 2 cups of cooked chicken (rotisserie chicken works great). Dice one onion, two carrots, and two celery stalks. Mince three cloves of garlic.
- Cook the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle 1/4 cup of all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook the raw flour taste out and form a paste (roux).
- Build the Soup Base: Slowly pour in 4 cups of chicken broth while continuously whisking to prevent lumps. Bring the mixture to a gentle simmer.
- Add Protein and Gnocchi: Stir in the shredded chicken and one full package of gnocchi. Let the soup simmer for 5-7 minutes, or until the gnocchi float to the top, indicating they are cooked through.
- Finish with Cream and Greens: Reduce heat to low. Stir in 1 cup of heavy cream and 2 cups of fresh spinach. Cook just until the spinach wilts, about 2-3 minutes. Season generously with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley.
Serving Suggestions
This hearty soup is a meal in itself, but it pairs beautifully with a few classic sides. Serve it with warm, garlic-buttered breadsticks or a slice of crusty artisan bread for dipping. For a lighter accompaniment, a simple side salad with a tangy Italian vinaigrette balances the soup’s richness perfectly. If you’re hosting, a glass of crisp Pinot Grigio complements the creamy flavors.
How-to Summary
Sauté diced veggies in oil and butter. Make a roux with flour. Whisk in broth, then add chicken and gnocchi. Simmer until gnocchi float. Finish with cream and spinach, then season and serve.
Frequently Asked Questions
Can I use milk instead of heavy cream? Yes, but the soup will be less rich and creamy. For a similar thickness without heavy cream, try using half-and-half or full-fat coconut milk for a dairy-free option.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much. Avoid boiling to prevent the cream from separating.
Can I make this soup ahead of time? You can prepare the vegetable base and shred the chicken ahead. However, for best texture, add the gnocchi, cream, and spinach just before serving to prevent the gnocchi from becoming mushy.
Is there a way to make this soup lighter? Absolutely. Substitute the heavy cream with 2% milk or half-and-half, and use a leaner protein like shredded breast meat. You can also increase the amount of spinach and other vegetables.
Can I freeze this soup? Freezing is not recommended. The dairy-based broth can separate and become grainy upon thawing, and the gnocchi will turn very soft and mealy.
Common Mistakes to Avoid
- Overcooking the Gnocchi: Add gnocchi only for the last 5-7 minutes of cooking. If simmered too long, they will disintegrate and make the soup starchy.
- Not Cooking the Roux: After adding the flour to the vegetables, cook it for a full minute while stirring. This step removes the raw flour taste and is key for proper thickening.
- Adding Dairy at a Boil: Always reduce the heat to low before stirring in the heavy cream and spinach. Adding cream to a boiling soup can cause it to curdle.
- Underseasoning: Cream-based soups often require more seasoning. Taste and adjust with salt and pepper at the end, and don’t forget the fresh parsley garnish for a flavor boost.
Conclusion
This copycat Olive Garden Chicken Gnocchi Soup delivers the ultimate restaurant-style comfort in under 30 minutes. With its creamy broth, tender chicken, and pillowy gnocchi, it’s a foolproof recipe that’s sure to become a family favorite. By following the step-by-step guide and avoiding common pitfalls, you can easily recreate this beloved classic for a cozy and satisfying homemade meal any night of the week.