COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP


If you love Olive Garden's famous Chicken Gnocchi Soup, you are going to love this homemade version. It is rich, creamy, loaded with tender chicken, soft potato gnocchi, and fresh vegetables, and it comes together with simple ingredients you can find at any grocery store.

I have made this recipe for years, and my family actually prefers it over the restaurant version. It is hearty enough for dinner, perfect for chilly evenings, and leftovers reheat beautifully the next day.

Both kale and spinach work beautifully in this soup. I usually use whichever one I have on hand, and either makes a delicious bowl of creamy chicken gnocchi soup.

 Yield: 8 servings 

INGREDIENTS

  • 1 lb potato gnocchi
  • 2 garlic cloves, minced
  • 1 cup onion, finely diced
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 4 tbsp all-purpose flour
  • 1 quart (4 cups) half-and-half (or 2 cups half-and-half + 2 cups milk)
  • 1 cup carrots, finely shredded
  • 1 cup cooked chicken breast, diced (or rotisserie chicken)
  • 1 (14 oz) can chicken broth
  • 1–2 cups fresh spinach or kale, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)

DIRECTIONS

Cook gnocchi according to package directions. Drain and set aside.

In a large pot, melt butter and olive oil over medium heat. Add onion and garlic and sauté until softened and fragrant, about 3–5 minutes.


Sprinkle in the flour and stir constantly for about 1 minute to form a roux. Slowly whisk in the half-and-half until smooth. Continue stirring and cook until slightly thickened.



Stir in the chicken broth, carrots, and chicken. Simmer until the soup thickens slightly again.


Add the cooked gnocchi and spinach (or kale). Simmer 5–10 minutes, until greens are wilted and soup is hot.



Season with salt and black pepper to taste.
Serve warm with fresh Parmesan cheese on top, if desired.

NOTES / TIPS

  • Kale or spinach both work great—use whatever you have on hand.
  • Don’t let the soup boil after adding half-and-half to keep it creamy.
  • Soup will thicken as it sits; add a splash of broth or milk when reheating.
  • Rotisserie chicken makes this extra quick.



Print Recipe

CHICKEN GNOCCHI SOUP


Ingredients

  • 1 lb potato gnocchi
  • 2 garlic cloves, minced
  • 1 cup onion, finely diced
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 4 tbsp all-purpose flour
  • 1 quart (4 cups) half-and-half (or 2 cups half-and-half + 2 cups milk)
  • 1 cup carrots, finely shredded
  • 1 cup cooked chicken breast, diced (or rotisserie chicken)
  • 1 (14 oz) can chicken broth
  • 1–2 cups fresh spinach or kale, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)

Directions

  1. Cook gnocchi according to package directions. Drain and set aside.
  2. In a large pot, melt butter and olive oil over medium heat. Add onion and garlic and sauté until softened and fragrant, about 3–5 minutes.
  3. Sprinkle in the flour and stir constantly for about 1 minute to form a roux.
  4. Slowly whisk in the half-and-half until smooth. Continue stirring and cook until slightly thickened.
  5. Stir in the chicken broth, carrots, and chicken. Simmer until the soup thickens slightly again.
  6. Add the cooked gnocchi and spinach (or kale). Simmer 5–10 minutes, until greens are wilted and soup is hot.
  7. Season with salt and black pepper to taste.
  8. Serve warm with fresh Parmesan cheese on top, if desired.