Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 servings
If you love the famous Olive Garden Chicken and Gnocchi Soup, then this homemade version is worth the try! It is incredibly easy to prepare and tastes as good as the original. Throw this Chicken and Gnocchi Soup together in under thirty minutes, and enjoy the creamy and delicious homemade version of your favorite restaurant dish at home!
I love this copycat recipe of Olive Garden’s Chicken and Gnocchi Soup. It is super simple, a no-fuss, and inexpensive. It is one of the best copycat recipes I’ve tried, and this instantly became my top favorite!
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Ingredients
1 tbsp olive oil
2 tsp minced garlic
4 boneless, skinless chicken breasts, cooked and diced
½ white onion, diced
½ c. shredded carrots
4 c. low sodium chicken broth
1 tsp thyme
16 oz. potato gnocchi
1 stalk of celery, chopped
1 c. fresh spinach, roughly chopped
2 c. half and half
salt and pepper
How to make Olive Garden Copycat Chicken & Gnocchi Soup
Step 1: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the celery, onions, garlic, and carrots to the pot. Cook for about 2 to 3 minutes or until translucent.
Step 2: To the pot, add the chicken and pour in the chicken broth. Season with salt, pepper, and thyme. Bring everything to a boil, then gently stir in the gnocchi. Let it boil for an additional 3 to 4 minutes, then decrease the heat to a simmer. Cook for about 10 minutes.
Step 3: Next, whisk in the half-and-half and spinach. Continue to cook for 1 to 2 minutes more or until the spinach has wilted. If needed, season with more salt and pepper.
Step 4: Remove from the heat when done and serve the chicken and gnocchi soup immediately. Enjoy!
Tips:
You can substitute 1 c of the half-and-half with heavy cream if you want an even more creamy richness.
Nutrition Facts:
Calories: 523 kcal, Carbohydrates: 52 g, Protein: 31 g, Fat: 22 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 99 mg, Sodium: 622 mg, Potassium: 799 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 3859 IU, Vitamin C: 7 mg, Calcium: 184 mg, Iron: 5 mg
Ingredients
- 1 tbsp olive oil
- 2 tsp minced garlic
- 4 boneless, skinless chicken breasts, cooked and diced
- ½ white onion, diced
- ½ c. shredded carrots
- 4 c. low sodium chicken broth
- 1 tsp thyme
- 16 oz. potato gnocchi
- 1 stalk of celery, chopped
- 1 c. fresh spinach, roughly chopped
- 2 c. half and half
- salt and pepper
Instructions
Step 1: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the celery, onions, garlic, and carrots to the pot. Cook for about 2 to 3 minutes or until translucent.
Step 2: To the pot, add the chicken and pour in the chicken broth. Season with salt, pepper, and thyme. Bring everything to a boil, then gently stir in the gnocchi. Let it boil for an additional 3 to 4 minutes, then decrease the heat to a simmer. Cook for about 10 minutes.
Step 3: Next, whisk in the half-and-half and spinach. Continue to cook for 1 to 2 minutes more or until the spinach has wilted. If needed, season with more salt and pepper.
Step 4: Remove from the heat when done and serve the chicken and gnocchi soup immediately. Enjoy!
Notes
You can substitute 1 c of the half-and-half with heavy cream if you want an even more creamy richness.
