Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish packed with tender shredded chicken, mini potato gnocchi, fresh spinach, and a savory broth thickened with butter, flour, and milk. It’s a perfect homemade alternative to the popular restaurant favorite, combining sautéed vegetables and hearty gnocchi for a satisfying meal ready in just 30 minutes.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breasts (cooked and shredded)
Vegetables
- 1 small onion (chopped)
- 1 cup carrots (shredded)
- 1 cup fresh spinach (chopped)
- 2 garlic cloves (minced)
Dairy & Fats
- 4 tablespoons butter
- 2 cups milk
- 1 tablespoon olive oil
Dry Ingredients
- 1/4 cup all-purpose flour
- 2 teaspoons parsley flakes
- Salt and pepper to taste
- 16 ounces mini potato gnocchi
Liquids
- 6 cups chicken broth
Instructions
- Melt Butter and Oil: In a large Dutch oven or stock pot, melt the butter and olive oil over medium heat to create the base fat for sautéing.
- Sauté Vegetables: Add the chopped onions, shredded carrots, and minced garlic to the pot. Cook, stirring frequently, until the onions become translucent, about 3 to 5 minutes, to develop flavor.
- Add Flour and Broth: Whisk in the all-purpose flour and cook for one minute to eliminate the raw flour taste, then slowly pour in the chicken broth while stirring constantly to avoid lumps, allowing the mixture to thicken slightly.
- Cook Gnocchi: Prepare the mini potato gnocchi according to the package directions, usually boiling until they float, then drain and set aside.
- Add Milk and Boil: Pour in the milk to the soup mixture and bring the soup to a gentle boil, then reduce heat to maintain a simmer.
- Combine and Simmer: Stir in the cooked gnocchi, chopped spinach, and shredded chicken. Continue to simmer the soup for about 5 minutes, or until heated through and spinach is wilted, allowing flavors to meld.
Notes
- For a thicker soup, cook a few additional minutes after adding the flour before adding the broth.
- Use freshly shredded chicken for best texture, or rotisserie chicken as a time saver.
- Mini potato gnocchi can readily be found in the refrigerated or frozen section of most grocery stores.
- Adjust salt and pepper seasoning at the end to your taste preferences.
- Spinach can be replaced with kale or Swiss chard if desired.
- Leftovers keep well and reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Olive Garden, Chicken Gnocchi Soup, Creamy soup, Comfort food, Potato gnocchi, Chicken soup
