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Home Ā» Recipes Ā» Soup Recipes

November 28, 2018 · 89 Comments

Chicken Gnocchi Soup (Olive Garden)

Chicken Recipes· Copycat Recipes· Italian· Soup Recipes

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Enjoy one or your favorite restaurant copycat soups at home with my version of Olive Garden's Chicken Gnocchi Soup. It tastes just like it!
Olive Garden's Chicken Gnocchi Soup made with boneless cooked chicken, vegetables and gnocchi in a creamy chicken broth.

Enjoy one or your favorite restaurant copycat soups at home with my version of Olive Garden's Chicken Gnocchi Soup made with boneless cooked chicken, vegetables and gnocchi in a creamy chicken broth.

 

Olive Garden copycat recipe for Chicken Gnocchi Soup

Do you love Olive Garden's Chicken Gnocchi Soup and wish you could eat it more often? Now you can with this homemade copycat version that tastes just like the original.

My youngest daughter and I got to spend a lot of quality time together over the summer as both my husband and older daughter were working during the day.

She kept busy attending a few day camp sessions, volunteering for a township youth program,  shopping, reading  and completing her school summer assignments. However, every now and then we ventured out for lunch to some local restaurants.

Olive Garden Chicken Gnocchi Soup

One day while it was a little overcast and rainy, she decided she wanted to go to Olive Garden for soup and salad. It sounded like a good plan to me. She has been there several times before and really loves their Chicken Gnocchi Soup; which is a creamy, chicken based soup with fresh spinach and gnocchi.

I usually get their Pasta e Fagioli or Minestrone, but the Chicken Gnocchi Soup sounded good to me too so we both ordered the same thing for lunch. Besides, if I wanted to try to make it at home for her I just had to try it for myself!

Olive Garden copycat recipe for Chicken Gnocchi Soup in a white bowl.

About a week later, I bought ingredients to try to replicate this soup at home and of course she was thrilled. This soup recipe makes quite a bit; so I like to make extra soup to freeze for later.

Besides, I need to stock pile some additional meals in the freezer for our oldest daughter who is away at college and cooking for herself. This way she'll have some homemade prepared meals for when she comes home to visit that she can take back with her.

Olive Garden Chicken Gnocchi Soup

 

How do you make Olive Garden's Chicken Gnocchi Soup recipe?

For this recipe you'll need butter, celery, onions, carrots, garlic, all purpose flour, ground nutmeg, ground thyme, fresh baby spinach, cooked chicken, heavy cream, chicken broth and gnocchi

Start by melting the butter over medium heat; then add celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften; then whisk in the flour and add the chicken broth. 

Next, add diced cooked chicken, nutmeg and thyme; then increase the heat and bring to a boil. Reduce heat and simmer for 15 minutes.

Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi. You want to heat it a bit to temper it so that the cream doesn't curdle when you  put it in the hot soup. Simmer for an additional 15-20 minutes or until gnocchi is cooked.

Olive Garden Chicken Gnocchi SoupMy family loves this Chicken Gnocchi Soup. It was delicious and tasted just like the restaurant version. The soup does thicken the longer it sits and even tastes better as leftovers.

In fact, my family sometimes prefers this version to the restaurant one; especially when they get to the end of the pot and only get one or two gnocchi in their bowl.

To speed the preparation, I used leftover grilled chicken and frozen gnocchi, but any type of chicken would work just as well. If you'd like, you can make homemade gnocchi, but I opted to save some time. 

What are they saying?

Not only has this soup become one of our favorite recipes, it's one of the most popular searched for and made recipes here at Carrie's Experimental Kitchen. Here are a few comments: 

  • "I used a store bought rotisserie turkey breast instead of chicken and also chopped up my baby spinach and turned out sooooo good!! Great on a really COLD night!!!"
  • "This was so good and tastes just like Olive Garden’s. My entire family loved it and they are so picky! Thank you so much for sharing!"
  • "Excellent recipe! Made a double batch and my family and my youngest who is two loved it!! Will definitely make again!"
  • "I love to make soup in the winter and am so glad I came across this recipe. This is bar far the best soup I’ve ever made. I wasn’t sure if my 12 year old son would like it (he’s not picky, but not a fan of soup) and he devoured it. Thanks so much for sharing!
  • "I’m currently living in Ireland and finding normal American ingredients that I’m use to cooking with, is surprisingly hard. I stumbled upon this recipe and OH MY GOD it’s delicious! It was so simple, easy to make and it tastes just like Olive Garden. The nutmeg really makes a difference. Thank you so much for sharing this recipe. I will definitely be making it again soon!"

~Enjoy!

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A close up of a bowl of Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup (Copycat)

Carrie's Experimental Kitchen
Enjoy one or your favorite restaurant copycat soups at home with my version of Olive Garden's Chicken Gnocchi Soup made with boneless cooked chicken, vegetables and gnocchi in a creamy chicken broth. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Soup
Cuisine Italian
Servings 16 cups
Calories 194 kcal

Ingredients
  

  • 2 tbsp. Butter
  • ½ c. Celery, washed and thinly sliced
  • ¼ c. Grated Onion
  • ā…“ c. Grated Carrots
  • 1 tbsp. Garlic, minced
  • ¼ c. All Purpose Flour
  • 8 c. Chicken Broth
  • ā…› tsp. Ground Nutmeg
  • ½ tsp. Ground Thyme
  • 4 c. Fresh Baby Spinach, rinsed
  • 2 c. Cooked Chicken, small dice, roasted or grilled
  • 2 c. Heavy Cream
  • 16 oz. Gnocchi, frozen or fresh

Instructions
 

  • In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
  • Whisk in the flour; then add the chicken broth. 
  • Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
  • Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
  • Simmer for an additional 15-20 minutes or until gnocchi is cooked.

Notes

*You can also use 8 chicken bouillon cubes + 8 cups of water in place of the chicken stock.Ā 
*If needed, combine equal parts of cornstarch and cold water to thicken your soup as desired.

Nutrition

Serving: 1cupCalories: 194kcalCarbohydrates: 13.1gProtein: 8.4gFat: 11.8gCholesterol: 58mgSodium: 455mgFiber: 0.3gSugar: 2.6g
Keyword olive garden
Tried this recipe?Let us know how it was!

 Visit the recipe index to search for more recipes by category.

Olive Garden's Chicken Gnocchi Soup made with boneless cooked chicken, vegetables and gnocchi in a creamy chicken broth.

Olive Garden copycat recipe for Chicken Gnocchi Soup collage photo

 

Related Recipes

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Chicken Wild Rice Soup (Panera Copycat)

Chicken Margherita (Olive Garden Copycat)

Chicken Margherita (Olive Garden Copycat)

 

Or try these other gnocchi recipes: 

Cheeseburger Gnocchi in a skillet

Skillet Cheeseburger Gnocchi

A close up of food on a table, with Gnocchi and Potato

Homemade Gnocchi with Sausage Bolognese Sauce

 

 

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Previous Post: « Chicken Florentina
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Reader Interactions

Comments

  1. Gilly says

    November 13, 2014 at 12:21 am

    Why use bouillon and water instead of chicken stock?

    Reply
    • carrieexpktchn@optonline.net says

      November 13, 2014 at 6:43 am

      Hi Gilly, You can use chicken stock as a substitution; however, at the time I made this recipe I was out of chicken stock. If using chicken stock instead of bouillon, you may have to adjust your salt. The mixture of bouillon and water I used I didn't need to add any additional salt, but when I use chicken stock, it's either homemade or low sodium and may necessitate more sodium to get the taste like Olive Garden's variety. I hope this helps. Thanks for stopping by!

      Reply
      • Ishmael Hernandez says

        February 26, 2016 at 12:38 am

        5 stars
        Wonderful...thank you so, so much. I made this today and it was very much enjoyed by all. A few weeks ago I tasted this at olive garden...w h en o found your recipe I was excited to try it... I used rotisserie chicken and I minced Spinach... it came out great.

        Reply
        • Carrie's Experimental Kitchen says

          February 26, 2016 at 7:42 am

          I'm so glad you enjoyed it Ishmael and thank you so much for stopping back to let me know. I've also used rotisserie chicken and it comes out even better.

          Reply
    • Sarah kastelic says

      June 07, 2016 at 10:59 pm

      I am in diet class and would like to know calories and fats per cup we have to write it down i make this at least once a month and share with friends everyone loves it

      Reply
      • Carrie's Experimental Kitchen says

        June 08, 2016 at 11:53 am

        Hi Sarah, I'm so glad you enjoy this recipe, we do as well! I've added nutritional information to the recipe card though it may not be 100% accurate (based on brands I used), but it should be close enough. There are 194 calories and 11.8g of fat per cup of soup. I hope this helps!

        Reply
        • Alice T says

          January 13, 2018 at 6:22 pm

          I want to confirm the nutrition information is 194 calories per cup and not 194 calories for 1 g. I was confused by the gram shown as the quantity in the nutrition chart. 1 gram is a pretty tiny amount.

          Reply
          • Carrie's Experimental Kitchen says

            January 14, 2018 at 10:41 am

            Yes, it is per cup. Sorry about the confusion with the recipe card

  2. Jennifer Ezernack says

    November 13, 2014 at 8:13 pm

    5 stars
    I used a store bought rotisserie turkey breast instead of chicken and also chopped up my baby spinach and turned out sooooo good!! Great on a really COLD night!!!

    Reply
    • carrieexpktchn@optonline.net says

      November 14, 2014 at 10:35 am

      Great idea and I'm so glad you enjoyed the recipe. Thanks for stopping by!

      Reply
  3. Kristina says

    November 16, 2014 at 9:12 pm

    5 stars
    Burnt my tongue a few times because it smells so good i couldn't wait. got to use my new fancy soup bowl. such a good dinner on a cold night.

    Reply
    • carrieexpktchn@optonline.net says

      November 17, 2014 at 5:34 am

      I'm sorry about your tongue, but I know what you mean..it's so good! I'm glad you liked the recipe. Thanks for stopping by to let me know.

      Reply
  4. Jenny deArmas says

    December 05, 2014 at 3:02 pm

    This was so good and tastes just like Olive Garden's. My entire family loved it and they are so picky! Thank you so much for sharing!

    Reply
    • carrieexpktchn@optonline.net says

      December 06, 2014 at 7:53 am

      I'm so glad you enjoyed it Jenny and thank you so much for stopping by to let me know!

      Reply
  5. Jen says

    January 02, 2015 at 12:45 pm

    Someday I'd like to attempt making my own gnocchi, but until then, do you have any recommendations? I purchased some off the shelf once, it was terrible. I've heard frozen isn't bad, but not sure what brand or where to start. There are a lot of options and I am a gnocchi newbie. Thanks!

    Reply
    • carrieexpktchn@optonline.net says

      January 04, 2015 at 6:56 am

      For this recipe I used frozen gnocchi; however, I can't remember the brand name as it's not something I purchase often. It worked well in this soup. If you want to give homemade gnocchi a try, you can check out this post for Homemade Gnocchi http://goo.gl/hF9lgl where my then 11 year old daughter made some herself. It's actually quite easy to make at home!

      Reply
  6. Sylvie says

    January 21, 2015 at 7:50 pm

    5 stars
    Excellent recipe! Made a double batch and my family and my youngest who is two loved it!! Will definitely make again!

    Reply
    • carrieexpktchn@optonline.net says

      January 22, 2015 at 6:06 am

      I'm so glad you and your family liked the recipe Sylvie. I think I'll do the same next time I make it, my family devoured it too quickly. Thanks for stopping by to let me know!

      Reply
  7. Amanda says

    February 20, 2015 at 6:17 pm

    5 stars
    Would cream of mushroom work in place of the heavy cream?

    Reply
    • carrieexpktchn@optonline.net says

      February 21, 2015 at 9:02 am

      I don't think it would work for this recipe. You could substitute regular/skim milk instead but you may have to thicken the sauce a bit with some flour/water or cornstarch/cold water.

      Reply
  8. Amy says

    February 23, 2015 at 1:49 pm

    I love to make soup in the winter and am so glad I came across this recipe. This is bar far the best soup I've ever made. I wasn't sure if my 12 year old son would like it (he's not picky, but not a fan of soup) and he devoured it. Thanks so much for sharing!

    Reply
    • carrieexpktchn@optonline.net says

      February 24, 2015 at 7:56 am

      Thanks so much for stopping by to let me know Amy. I know, kids eating habits can be a little quirky at times. I'm so glad you all enjoyed the recipe. šŸ™‚

      Reply
  9. Kristin says

    May 09, 2015 at 6:33 pm

    can i make this ahead and reheat in a crockpot w/out compromising flavor/textures?

    Reply
    • carrieexpktchn@optonline.net says

      May 11, 2015 at 6:10 am

      Hi Kristin, Sorry for the delay in response. I've never tried it, but if you keep it on low or warm I'm sure it would be fine. If you plan on freezing it first; then reheating it in the crock pot, I wouldn't add the gnocchi before freezing. Instead add them into the soup before you plan on eating it. It may be ok, but I'm not certain and wouldn't want the gnocchi to become to "gummy". Let me know how it comes out.

      Reply
  10. Shannon says

    October 21, 2015 at 6:40 pm

    5 stars
    This soup was delicious and easy! I will be making this soon and often.

    Reply
    • Carrie's Experimental Kitchen says

      October 22, 2015 at 6:53 am

      It's one of our favorites as well. Thanks for stopping by to let me know and I'm so glad you liked it!

      Reply
    • Sandi says

      April 27, 2016 at 6:55 am

      Can o use cream of celery soup instead of flour

      Reply
      • Carrie's Experimental Kitchen says

        April 27, 2016 at 11:13 am

        The flour helps to thicken the soup, so I don't believe the soup will do that.

        Reply
  11. Stephanie says

    October 25, 2015 at 3:52 pm

    I couldn't find frozen gnocchi, I found some in a box...hopefully it works just as good! I'll be posting a follow up comment after dinner.

    Reply
    • Carrie's Experimental Kitchen says

      October 25, 2015 at 4:40 pm

      They should work fine; though it may take a bit longer to cook the gnocchi. I hope you like it!

      Reply
  12. Hannah says

    November 24, 2015 at 1:09 pm

    5 stars
    Made this last night and it was AMAZING! I substituted, celery seed and onion powder since we aren't a fan of the crunch it gives. I also increased all the seasonings, and used fat free half/half to save some calories. So so so good! My palette was happy!

    Reply
    • Carrie's Experimental Kitchen says

      November 24, 2015 at 1:48 pm

      Hi Hannah, I'm so glad you liked the soup and I bet you couldn't even tell the difference in the taste with the added seasonings. Sometimes I'll use regular milk to and make more of a roux to cut back on calories as well. Thanks for stopping by to let me know. šŸ™‚

      Reply
  13. Lisa says

    November 26, 2015 at 2:09 pm

    5 stars
    I'm currently living in Ireland and finding normal American ingredients that I'm use to cooking with, is surprisingly hard. I stumbled upon this recipe and OH MY GOD it's delicious! It was so simple, easy to make and it tastes just like Olive Garden. The nutmeg really makes a difference. I also threw some mushrooms in there just because I had some on hand and didn't want them to go bad-turned out great.

    Thank you so much for sharing this recipe. I will definitely be making it again soon!

    Reply
    • Carrie's Experimental Kitchen says

      November 29, 2015 at 5:16 pm

      I'm so glad you enjoyed it Lisa, thanks so much for stopping by to let me know! šŸ™‚

      Reply
  14. Jennifer says

    December 04, 2015 at 10:01 am

    I know this is probably silly to ask, but, do you cut up your chicken? Or shred it? It doesn't say

    Reply
    • Carrie's Experimental Kitchen says

      December 05, 2015 at 8:35 am

      I cut it up in small pieces and it's not a silly question. šŸ™‚

      Reply
  15. Kristi says

    December 15, 2015 at 7:12 pm

    This is a fabulous recipe, I didn't have celery and it tasted great without it! Love it!

    Reply
    • Carrie's Experimental Kitchen says

      December 16, 2015 at 6:36 am

      Thank you I'm so glad you enjoyed it and stopped back to let me know.

      Reply
  16. jaclkiegene says

    December 22, 2015 at 9:32 pm

    5 stars
    OH MY!!!! Thank you for this recipe, What flavor! Love it!!

    Reply
    • Carrie's Experimental Kitchen says

      December 23, 2015 at 6:51 am

      You're welcome, thanks for stopping by.

      Reply
  17. Sandra lopez says

    January 10, 2016 at 8:15 pm

    4 stars
    I made the soup tonight for my daughter, being the first time i followed the instructions exactly but for some reason the soup was so good but very salty, i added the 6 boullions like you asked. What i did wrong, had somebody tell you that before.Thanks for sharing your recipe

    Reply
    • Carrie's Experimental Kitchen says

      January 11, 2016 at 7:00 am

      Hi Sandra, I have not heard that before. Maybe it was the particular brand of bouillon cubes you used? I used Herb Ox brand and it was fine for us. I have also made this soup using College Inn Chicken Broth (low sodium/low fat) instead of the bouillon cubes if you would like to try that. The soup was still fantastic!

      Reply
  18. David says

    January 13, 2016 at 11:21 am

    This looks really good. You said you it makes a lot with the recipe and you freeze it. In your experience what do you find is the best way to freeze soups? Ziploc bag or something else? Thanks.

    Reply
    • Carrie's Experimental Kitchen says

      January 13, 2016 at 11:37 am

      Most of the time when I make this particular soup, my family winds up eating it within a couple of days so there generally isn't much left to freeze. When I freeze other soup, I use Rubbermaid containers with secure lids and press out as much air as I can before sealing.

      Reply
  19. Caitlin says

    January 17, 2016 at 1:02 am

    I have been waiting all week to make this recipe and it was amazing! This is my favorite soup at Olive Garden and to say I was excited is an understatement. I couldn't believe how easy it was to make and my whole family loved it! Thank you!

    Reply
    • Carrie's Experimental Kitchen says

      January 17, 2016 at 9:18 am

      I'm so glad it lived up to your expectations Caitlin and you're right it's so easy to make! My family requests this all the time now. Thank you for stopping by to let me know your thoughts, I really appreciate it!

      Reply
  20. Mal Bowlding says

    January 17, 2016 at 4:12 pm

    5 stars
    I want to make this soup and use chicken stock or chicken broth that I have in the cupboard. How much should i use? 8 cups?

    Thanks!

    Reply
    • Carrie's Experimental Kitchen says

      January 18, 2016 at 8:14 am

      Yes, you can use 8 cups of chicken broth that will work just fine. Enjoy!

      Reply
  21. deanne stauss says

    January 19, 2016 at 10:04 pm

    question, I will be making this for our Monday crock pot soup day at work,so will be making it ahead on sunday, should I make it as directed,then just heat it up on low for a few hours before lunch? Any suggestions? Thanks!!

    Reply
    • Carrie's Experimental Kitchen says

      January 20, 2016 at 7:23 am

      Yes. You can make it as prepared, refrigerate it; then heat it in the crock pot the next day. I personally think any soup tastes even better after it sits a while. Let me know how you and your co-workers like it!

      Reply
  22. Bridget says

    March 12, 2016 at 1:29 pm

    Before I heated up the heavy cream, I put a cup of grated Parmesan in a sauce pan, along with two teaspoons of oil, and just enough cream to cover everything. Waited until it melted and then added in the rest of the cream to heat! The soup tastes EXACTLY like olive gardens, but better!
    Thank you!

    Reply
    • Carrie's Experimental Kitchen says

      March 13, 2016 at 4:03 pm

      I LOVE that idea of adding the extra cheese into the cream! I'm so glad you stopped by to let me know and that you enjoyed the soup Bridget.

      Reply
  23. Yvette says

    March 27, 2016 at 9:35 am

    5 stars
    I just tried this recipe and it turned out fabulous. It will definitely be a staple at my house. Thank-you!

    Reply
    • Carrie's Experimental Kitchen says

      March 28, 2016 at 7:22 am

      Thank you Yvette, I'm so glad you enjoyed it!

      Reply
  24. Lois Hannula says

    April 28, 2016 at 7:55 pm

    5 stars
    OMG, I just made this soup, and it's to die for!!! It's my favorite soup at Olive Garden, and this version tastes just like O G's. It's the kind of soup I eat until I'm almost sick, but I still want more. I couldn't find frozen gnocci in my area, but I used what I found in the pasta area, and it turned out wonderfully. Like someone else mentioned, I cut the gnocci in half, and used a rotisserie chicken. Thank you for a new favorite.....I'll be making this often, and will probably double the recipe.

    Reply
    • Carrie's Experimental Kitchen says

      April 29, 2016 at 5:52 am

      I'm so glad you enjoyed the soup Lois. I could eat this for days myself!!!

      Reply
  25. Paula says

    July 04, 2016 at 12:40 pm

    Do you cover the soup while simmering? Or leave it uncovered and that's what helps thicken it?

    Reply
    • Carrie's Experimental Kitchen says

      July 05, 2016 at 7:22 am

      I leave the soup uncovered while it's simmering. The roux (butter and flour) helps to thicken the soup. I hope you enjoy it!

      Reply
  26. Rida says

    September 06, 2016 at 4:47 pm

    Hi,

    This recipe sounds good and looks pretty easy to make. I do have one question with the bouillon cubes... instead of using them, can i substitute and use 8 cups of chicken broth? If so, I won't have to add the 8 cups of water as the recipe calls right?

    Thank you!

    Reply
    • Carrie's Experimental Kitchen says

      September 07, 2016 at 9:03 am

      You sure can and yes, you can omit the water. Depending on how you prefer to season your food, you may need to adjust the salt and pepper. I hope you enjoy it!

      Reply
  27. Elissa says

    January 23, 2017 at 7:40 pm

    This is so good! I haven't had the Olive Garden version, but it's one of my daughter's favorites and she requested it for dinner. Searched online for a copycat and settled on yours. So glad I did! I made it today (along with your homemade gnocchi recipe ... also wonderful) and it is a keeper! She says it's even better than the restaurant version. Thanks for creating and sharing this wonderful recipe!

    Reply
    • Carrie's Experimental Kitchen says

      January 24, 2017 at 7:44 am

      It's my daughters' favorite soup as well and she begs me to make it all of the time. I'm so glad you all enjoyed it and tried the gnocchi as well!

      Reply
  28. Yelena says

    June 08, 2017 at 11:30 am

    This is the best version of the Olive Garden soup yet! We make this at least one or twice a month and then when we go to Olive Garden my husband says their soup doesn't taste right! Thank you so much for sharing this recipe! I would dare say this soup is better than the one at Olive Garden.

    Reply
    • Carrie's Experimental Kitchen says

      June 08, 2017 at 7:32 pm

      Thanks Yelena and my kids think this tastes better too! haha I'm so glad you enjoy it! šŸ™‚

      Reply
  29. Gilbert says

    December 10, 2017 at 9:26 pm

    I love Olive Garden chicken gnocchi soup, I tried your recipe it came out ok. Can you tell me why it came out kinda orangish not white Ilike the Olive Gardens followed the recipe to the tee can’t figure out what I did wrong thank you

    Reply
  30. Gilbert says

    December 10, 2017 at 9:42 pm

    Found out why it turn orangish I grab the wrong bouillon I used chicken bouillon with tomato in it other that it still tastes good thank you

    Reply
    • Carrie's Experimental Kitchen says

      December 11, 2017 at 10:24 am

      Ahhh...that would do it. šŸ™‚ Glad you liked the recipe even though it was the wrong bouillon. It will be white next time if you used the regular chicken bouillon. Or you could just use chicken broth instead, that would work too.

      Reply
  31. Jennifer Manus says

    April 08, 2018 at 2:05 pm

    Can you freeze this since it has cream in it and then add cooked gnocchi later?

    Reply
    • Carrie's Experimental Kitchen says

      April 08, 2018 at 2:59 pm

      Yes, as long as you don't thicken it with cornstarch it freezes well. Enjoy!

      Reply
  32. Lorie says

    October 23, 2018 at 9:22 pm

    absolutely awesome!! My husband had 2 bowls and is taking for lunch!!

    Reply
    • Carrie's Experimental Kitchen says

      October 24, 2018 at 6:04 am

      I just made some more last week and it never lasts long around here either. šŸ™‚ I'm so glad you enjoyed the recipe Lorie!

      Reply
  33. Angelique says

    December 11, 2018 at 10:09 pm

    Just made this and it is soooooo good! Thank you!

    Reply
    • Carrie's Experimental Kitchen says

      December 12, 2018 at 6:35 am

      You're welcome, I'm glad you enjoyed it! I'm about to make some this week too as my daughters' birthday dinner request. šŸ™‚

      Reply
  34. Adrian says

    December 13, 2018 at 1:36 pm

    Where is the original recipient with bullion cubes? That's how I've been making it since I found the recipe. Now it says to use chicken stock. I only have bullion cubes available at the moment.

    Reply
    • Carrie's Experimental Kitchen says

      December 14, 2018 at 6:45 am

      You can use bouillon cubes as well. It's one cube per every cup of water. So 8 bouillon cubes + 8 cups of water OR 8 cups of chicken stock. I'll add it back to the recipe card. Sorry for the confusion.

      Reply
  35. Lauren says

    January 02, 2019 at 10:45 am

    This was so delicious!!! It was a huge hit with my husband and kids! Thank you for sharing!

    Reply
    • Carrie's Experimental Kitchen says

      January 03, 2019 at 7:41 am

      You're very welcome and I'm so glad you all enjoyed it Lauren!

      Reply
  36. Anais says

    October 24, 2019 at 6:18 pm

    This is pretty much the best soup I've ever made. I added Italian sausage and omitted the veggies, but it's the recipe here that is so great. Seriously. Very good. Thank you for sharing.

    Reply
    • Carrie's Experimental Kitchen says

      October 24, 2019 at 7:23 pm

      I'm so glad you enjoyed the recipe Anais and I bet the addition of sausage made it taste even better!

      Reply
  37. Jen says

    January 16, 2020 at 9:00 pm

    We basically go to Olive Garden specifically for this soup so when I saw this recipe I rushed to make it. I made this for the kids Monday and it was so good they begged me to make it again. I made a double batch tonight and it’s just as good. It tastes exactly like Olive Garden’s! I just sautĆ©ed some boneless chicken breast, seasoned only with salt & pepper (I’m Puerto Rican, so seasoning without adobo & Sazon is almost unheard of in my family lol) and it was perfect. Thanks for the amazing recipe! I’ll be making this for a VERY long time.

    Reply
    • Carrie's Experimental Kitchen says

      January 17, 2020 at 8:55 am

      I'm so glad you liked it Jen!! Thanks so much for trying my recipe! šŸ™‚

      Reply
  38. Merr says

    May 09, 2020 at 8:16 pm

    just made this recipe for my family and wow!!! we're in quarantine right now so I replaced carrots and celery with broccoli and mushrooms and it was awesome! 10/10 will make again!

    Reply
    • Carrie's Experimental Kitchen says

      May 10, 2020 at 9:19 am

      I'm so glad you enjoyed the recipe!

      Reply
  39. Judi says

    October 04, 2020 at 6:02 pm

    I made this for dinner tonight....delicious! I want to freeze the leftovers but my gnocchis are already in the soup. Can I still freeze it?

    Reply
    • Carrie's Experimental Kitchen says

      October 04, 2020 at 7:50 pm

      You sure can. The liquid may be absorbed some in the gnocchi, but you can add some chicken broth to help thin it out once it's defrosted if you'd like.

      Reply
  40. Judi says

    October 04, 2020 at 8:26 pm

    Thank you so much for your quick reply!!!

    Reply
  41. Kasey says

    December 03, 2020 at 5:33 pm

    Great recipe. I Had left over spiral ham from Thanksgiving and decided to try this recipe using the leftovers. I substituted the chicken with small diced Ham, and Coconut Milk for heavy cream and it was amazingly good!

    Reply
  42. Mary says

    April 28, 2022 at 4:47 pm

    It was delicious. Have you ever tried it with reduced fat cream?

    Reply
    • Carrie's Experimental Kitchen says

      April 28, 2022 at 5:48 pm

      Yes, I've used half and half and just milk, though it was a little thinner so I had to add some extra thickener (cornstarch/water or flour/water). I'm glad you liked the recipe.

      Reply

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