Name: Copycat Olive Garden Chicken & Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tbsp. butter; 1 medium onion, chopped; 2 celery stalks, chopped; 1 medium carrot, julienned or shredded; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 3 sprigs thyme; 2 cups half-and-half; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 cups cooked chicken, shredded; 1 (16-oz.) package fresh gnocchi; 2 cups baby spinach

Description

This Copycat Olive Garden Chicken & Gnocchi Soup is a comforting and creamy soup loaded with tender shredded chicken, pillowy gnocchi, fresh spinach, and a medley of aromatic vegetables simmered in a flavorful broth. Perfect for a cozy meal, it combines rich half-and-half with fresh herbs and garlic for a deliciously satisfying dish that can be made easily on the stovetop in about 40 minutes.

Ingredients

Soup Base

2 tbsp. butter
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, julienned or shredded
3 cloves garlic, minced
6 cups low-sodium chicken broth
3 sprigs thyme
2 cups half-and-half
Kosher salt, to taste
Freshly ground black pepper, to taste

Main Ingredients

2 cups cooked chicken, shredded
1 (16-oz.) package fresh gnocchi
2 cups baby spinach

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Instructions

Sauté the Vegetables: In a large pot over medium heat, melt the butter. Add the chopped onions, celery, and julienned or shredded carrot. Cook until the vegetables are softened, about 5 minutes. Then add the minced garlic and cook just until fragrant, around 1 minute, taking care not to burn the garlic.
Add Broth and Herbs: Pour in the low-sodium chicken broth and deglaze the pot by scraping up any caramelized bits from the bottom with a wooden spoon. Add the thyme sprigs and bring the mixture to a boil to incorporate flavors.
Simmer to Develop Flavors: Reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the flavors of the vegetables and thyme to deepen fully.
Add Cream and Season: Stir in the half-and-half and bring the soup back to a simmer. Remove the thyme sprigs and season the soup with kosher salt and freshly ground black pepper to your taste preference.
Cook Chicken and Gnocchi: Add the shredded cooked chicken and fresh gnocchi to the pot. Simmer gently, cooking until the gnocchi are tender according to the package instructions, usually just a few minutes.
Incorporate Spinach: Stir in the baby spinach and cook briefly until it just wilts, which will only take a minute or two. This adds a fresh, vibrant element to the soup.
Serve: Ladle the hot soup into bowls and serve immediately for a hearty, warm meal.

Notes

Use low-sodium chicken broth to control the salt content.
Leftover cooked chicken works perfectly for this recipe to save time.
Fresh gnocchi cooks quickly; watch closely to prevent overcooking.
You can substitute half-and-half with heavy cream for a richer soup or milk for a lighter option.
For added flavor, consider topping with grated Parmesan cheese before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American