PrintEasy Copycat Chicken Gnocchi Soup: Creamy Comfort Food
I am happy you are here. This recipe brings the taste of Olive Garden’s famous Chicken Gnocchi Soup to your kitchen. It is creamy, hearty, and simple enough for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 1 (16 ounce) package potato gnocchi
- 2 cups fresh spinach, roughly chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set it aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering broth. Continue to stir until the broth thickens slightly.
- Return the cooked chicken to the pot. Reduce the heat to low and stir in the heavy cream. Do not let the soup boil after adding the cream.
- Add the potato gnocchi to the soup. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
- Stir in the fresh spinach until it wilts into the soup.
- Serve this warm, comforting gnocchi soup immediately.
Notes
- For a faster prep time, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken when you add the cream.
- If you want a thicker, chowder style gnocchi soup, increase the flour to 3/4 cup, whisked with 1/2 cup water.
- This recipe freezes well if you omit the spinach before freezing. Add fresh spinach after reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 95