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.
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.
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!
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.
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.
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!”
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- 2 tbsp. Butter
- 1/2 c. Celery, washed and thinly sliced
- 1/4 c. Grated Onion
- 1/3 c. Grated Carrots
- 1 tbsp. Garlic, minced
- 1/4 c. All Purpose Flour
- 8 c. Chicken Broth
- 1/8 tsp. Ground Nutmeg
- 1/2 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
- 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.
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Or try these other gnocchi recipes: