Olive Garden Chicken and Gnocchi Soup

This soup is known for being hearty. It is a rich soup that can be made into a meal. This warm bowl of goodness features roasted chicken, potato gnocchi, carrots, celery, and spinach. Soup warms the soul, and this is no exception. When you put out these bowls, they are going to come back empty.

Olive Garden Chicken Gnocchi Soup Recipe from CopyKat.com


This is an easy-to-prepare recipe, but it is going to taste like you spent hours at the stove making your family a delightful chicken and potato gnocchi soup. You can find the gnocchi in a couple of different places in your supermarket; my local stores sell shelf-stable potato gnocchi in the dry pasta section. In higher-end grocery stores, I have seen this sold in the fresh sections where you would pick up a prepared meal. Either type of gnocchi will work well. Your family will really love this. Have a hard time finding gnocchi? Make your own homemade potato gnocchi.

Olive Garden Chicken and Gnocchi Soup



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Olive Garden Chicken Gnocchi Soup

  • Author:
  • Recipe Type: Copycat Restaurant Recieps, CopyKat Recipes, Soup Recipes
  • Prep time:15 minutes
  • Cook time:20 minutes
  • Serves: 8
Olive Garden Chicken Gnocchi Soup

You can make Olive Garden Chicken Gnocchi soup just like the Olive Garden does. Just a few ingredients and you can enjoy this famous soup at home.

Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 quart half-and-half
  • 2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
  • Salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup finely shredded carrots
  • 1 cup coarsely chopped fresh spinach leaves
  • 1 cup diced cooked chicken breast (you can use a rotisserie chicken)
  • 1 (16-ounce/500g) package ready-to-use gnocchi

Instructions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

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Comments About This Recipe You can add more chicken if you like. While you could use leftover cooked chicken breast, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup.If you want to make the soup lower in calories, you can use milk instead of half-and-half. Half-and-half does taste better, though, and it also reheats better than milk does.Now that I have shared one of my favorite dishes from a restaurant when I go out to eat, what is your favorite soup to eat when you go out? You can find more Olive Garden Recipes at CopyKat.com, the web's most popular destination for copycat restaurant recipes.

  • Wildclaw

    Just as delightful cold as it is hot. I love it.