Description

Olive Garden’s Chicken Gnocchi Soup is a comforting and creamy dish that combines tender chicken, pillowy gnocchi, and a rich, savory broth. This homemade version of the restaurant favorite is perfect for cozy dinners, offering all the flavor and warmth you love, with easy-to-find ingredients. Whether you’re serving it to a crowd or enjoying a satisfying meal on your own, this soup will become a go-to recipe, perfect for any occasion!

Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cooked and shredded
1 medium onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
4 cups chicken broth
2 cups heavy cream
1 package (16 oz) potato gnocchi (store-bought or homemade)
1 teaspoon dried thyme
1/2 teaspoon dried sage (optional)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 cups fresh spinach, roughly chopped
1/4 cup grated Parmesan cheese (optional, for garnish)

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Instructions

Cook the Chicken: Season the chicken breasts with salt, pepper, and olive oil. Sauté or bake until fully cooked, then shred using two forks. Set aside.
Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Cook until the vegetables soften, about 5-7 minutes.
Add the Broth and Cream: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Cook the Gnocchi: Add gnocchi and simmer for 5-7 minutes, or until the gnocchi begins to float to the surface.
Add the Chicken and Seasoning: Stir in shredded chicken, thyme, sage (optional), salt, and pepper. Simmer for an additional 5 minutes to blend the flavors.
Add the Spinach: Stir in chopped spinach and cook for 1-2 minutes until wilted.
Serve and Garnish: Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!

Notes

Use Ground Chicken: Swap shredded chicken for ground chicken or turkey for a leaner version.
Dairy-Free Option: Use coconut milk or another plant-based cream in place of heavy cream, and substitute nutritional yeast for Parmesan to make it dairy-free.
Add More Vegetables: Zucchini, mushrooms, or peas can be added for more flavor and texture.
Spicy Option: Add red pepper flakes or jalapeños to make the soup spicy.
Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding broth to adjust the consistency if needed.