Olive Garden Chicken Gnocchi Soup Recipe
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting one-pot copycat made with tender chicken breasts, pillowy potato gnocchi, spinach, and vegetables in a rich, savory broth.
Servings: 6 servings
Ingredients
Chicken & Seasoning
- 3 boneless skinless chicken breasts
- Olive oil for drizzling
- Salt to taste
- Black pepper to taste
- Cajun seasoning to taste
Soup Ingredients
- 3 tbsp olive oil
- 1 large onion diced
- 2 stalks celery diced
- 1/2 cup shredded carrots
- 5 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp Cajun seasoning optional
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 16 oz potato gnocchi
- 1 cup heavy cream
- 1 cup half-and-half
- 2 cups baby spinach long stems removed
- Freshly grated Parmesan cheese for serving
Instructions
- Season and brown the chicken. Drizzle the chicken breasts with olive oil and seasonings. Heat 3 tablespoons olive oil in a 5-quart Dutch oven over medium heat. Sear the chicken for about 2-3 minutes per side, flipping once, until golden brown but not fully cooked. Transfer to a plate and tent loosely with foil.
- Sauté the vegetables. Add the diced onion to the same pot, scraping up the browned bits as it cooks. Sauté until translucent, then add the celery and shredded carrots. Cook for another 3–5 minutes until softened.
- Add garlic and seasonings. Stir in the minced garlic and cook for 1 minute until fragrant. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme and optional Cajun seasoning.
- Make the roux. Sprinkle the flour over the vegetables and stir continuously for 1 minute until the flour is fully incorporated.
- Add the stock and simmer chicken. Slowly whisk in the chicken stock until smooth. Return the chicken breasts and any accumulated juices to the pot. Bring to a gentle boil, cover, reduce to a simmer, and cook for about 15 minutes.
- Cook the gnocchi. Remove the chicken and shred or dice it. Bring the broth back to a gentle boil, add the potato gnocchi, and cook for 3–4 minutes, or until tender.
- Add cream and spinach. Reduce heat to a simmer. Stir in the heavy cream, half-and-half, and baby spinach. Cook for about 2 minutes until the spinach wilts.
- Return chicken and serve. Add the shredded or diced chicken back to the soup and stir until warmed through. Taste and adjust the seasonings, then ladle into bowls and top generously with freshly grated Parmesan cheese before serving.
Notes
Chicken: Sear just long enough to develop a golden crust. The chicken finishes cooking in the broth. Confirm it reaches 165°F before shredding.
Cajun seasoning: Sodium and spice levels vary by brand. Adjust additional salt and seasoning accordingly.
Gnocchi: Shelf-stable or refrigerated potato gnocchi work well. Follow package cooking times if different.
Leftovers: Refrigerate for up to 3–4 days. Add a splash of stock when reheating if the soup has thickened.