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Copycat Olive Garden Chicken Gnocchi Soup (Quick Stovetop Version)

A close-up of creamy homemade Olive Garden Chicken Gnocchi Soup filled with tender gnocchi, shredded chicken, carrots, and spinach.
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Make the creamy, comforting Olive Garden Chicken Gnocchi Soup at home. This straightforward recipe uses simple ingredients to deliver the rich, savory flavor you expect, ready fast on your stovetop.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1 (16 ounce) package potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove chicken and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, thyme, and pepper. Cook for 1 minute until fragrant.
  4. Whisk the flour into the broth until fully combined, then slowly pour the broth mixture into the pot, stirring constantly to prevent lumps.
  5. Bring the mixture to a simmer. Cook, stirring occasionally, until the broth thickens slightly, about 5 minutes.
  6. Return the cooked chicken to the pot. Add the gnocchi and cook according to package directions, usually 3 to 5 minutes, until they float.
  7. Reduce the heat to low. Stir in the heavy cream and the chopped spinach. Cook just until the spinach wilts, about 2 minutes. Do not boil after adding the cream.
  8. Taste and add salt as needed. Serve this homemade chicken gnocchi soup immediately.

Notes

  • For a quicker prep time, use pre-cooked rotisserie chicken instead of raw chicken breasts. Shred the cooked chicken and add it back in Step 6.
  • If you prefer a crockpot method, combine all ingredients except the cream and spinach in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream and spinach during the last 30 minutes of cooking.
  • Serve this restaurant style soup at home with crusty bread for dipping.

Nutrition

Find it online: https://dishicious.com/olive-garden-chicken-gnocchi-soup/