If you have ever fallen in love with the comforting embrace of a creamy, hearty soup at Olive Garden, then this Olive Garden Chicken Gnocchi Soup Recipe will feel like a warm hug from your favorite restaurant right in your own kitchen. This soup is a delightful blend of tender chicken, pillowy gnocchi, and a creamy broth loaded with fresh vegetables and fragrant herbs—a perfect combination that’s both nourishing and indulgent. Every spoonful bursts with flavor and texture, making it an ultimate comfort food that’s surprisingly simple to prepare and sure to become a family favorite.
Ingredients You’ll Need
Each ingredient plays a crucial role in building the rich character of this soup, from the smooth creaminess of the half and half to the fresh brightness of chopped spinach. These simple staples come together to provide the perfect balance of taste, texture, and color.
- Salted butter: Adds a silky richness and depth of flavor that coats the vegetables beautifully.
- Avocado oil: A heart-healthy oil that helps sauté the veggies without overpowering their subtle sweetness.
- Small sweet onion (diced): Brings a gentle sweetness that softens as it cooks for a flavorful base.
- Celery ribs (diced): Offers a refreshing crunch and savory aroma to complement the other veggies.
- Carrots (peeled and diced): Provide natural sweetness and vibrant color to brighten up the soup.
- Garlic cloves (finely minced): Infuses the broth with its distinct, pungent warmth in just seconds.
- Chicken broth: The soul of the soup, delivering a hearty and savory foundation.
- Dried thyme: Adds subtle earthiness that elevates the overall flavor profile.
- Dried oregano: Brings a fragrant, slightly peppery note perfectly suited to chicken dishes.
- Salt: Essential to balance and enhance every flavor in the recipe.
- Black pepper: Adds just enough heat to keep things interesting without overshadowing the creaminess.
- Boneless skinless chicken thighs: These juicy, tender pieces become melt-in-your-mouth delicious when simmered gently.
- Half and half: Creates the creamy texture reminiscent of the classic Olive Garden soup experience.
- Potato gnocchi: Soft, pillowy dumplings that soak up the savory broth and make each bite delightfully satisfying.
- Spinach (chopped): Adds a fresh and healthy pop of green along with subtle vegetal notes.
- Fresh flat-leaf parsley (optional): A bright, herbaceous garnish that brings freshness and a lovely aroma.
How to Make Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Cook the Vegetables
Start by heating the butter and avocado oil over medium heat in a large pot or Dutch oven. Toss in the diced onions, celery, and carrots, and cook gently for 2 to 3 minutes until they soften and release their natural sweetness. Adding minced garlic last ensures its flavor stays vibrant without burning—cook it just 30 seconds until aromatic.
Step 2: Add Broth and Seasonings
Pour in the chicken broth and season with dried thyme, oregano, salt, and black pepper. Stir everything together so the herbs release their fragrance and the seasoning is evenly distributed, setting the stage for a flavorful soup base.
Step 3: Cook the Chicken
Nestle the chicken thighs into the pot, making sure each piece is fully submerged in the broth. Bring the soup to a boil over high heat, then lower it to medium-low and cover. Let the soup gently simmer for 15 to 20 minutes, allowing the chicken to cook through and soak up all the delicious flavors.
Step 4: Shred the Chicken
Carefully remove the chicken from the pot onto a cutting board and shred it using two forks. This method keeps the chicken juicy and tender while making it easy to mix back into the soup later.
Step 5: Add Half and Half, Spinach, and Gnocchi
Return the shredded chicken into the pot and pour in the half and half for that signature creamy texture. Bring the soup back to a boil, then add the gnocchi and chopped spinach. Cook for 1 to 2 minutes, just until the gnocchi rises to the surface, signaling it’s perfectly cooked and ready to enjoy.
How to Serve Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
Sprinkle freshly chopped flat-leaf parsley on top of the soup to add vibrant color and a fresh herbal note that perfectly complements the creamy broth. For an extra touch, you can also add a light grating of Parmesan cheese to elevate the richness.
Side Dishes
This soup shines when paired with crusty garlic bread or warm focaccia to soak up every last bit of the luscious broth. A simple green salad dressed with lemon vinaigrette also makes for a refreshing counterpoint to the creamy soup.
Creative Ways to Present
Serve this soup in rustic white bowls to make the colors pop. Layer a drizzle of good-quality olive oil on top for sheen and a flavor boost. You can even float a few torn basil leaves for an aromatic twist that turns this everyday soup into a restaurant-quality experience.
Make Ahead and Storage
Storing Leftovers
Store your leftover Olive Garden Chicken Gnocchi Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully, but the gnocchi may continue to soak up broth, so it’s best enjoyed within a couple of days for optimal texture.
Freezing
While you can freeze the soup, keep in mind that gnocchi’s texture will change after freezing and thawing—it can become a little mushy. If freezing, consider storing the gnocchi separately and adding it fresh when reheating for the best experience.
Reheating
Reheat gently on the stovetop over medium-low heat to prevent curdling of the cream. Stir occasionally and add a splash of chicken broth or half and half if the soup has thickened too much. Avoid using the microwave to preserve the soup’s creamy texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, though thighs tend to stay moister and more flavorful during simmering. If you prefer breasts, watch cooking time closely to avoid drying out the meat.
Is it possible to make this soup dairy-free?
Yes, you can substitute half and half with coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still wonderfully creamy and satisfying.
What kind of gnocchi works best?
Potato gnocchi is the classic choice and readily available in most grocery stores. Look for fresh or frozen options for the best texture, and avoid the pre-packaged dried gnocchi as it doesn’t have the same pillowy quality.
Can I add other vegetables?
Feel free to get creative! Mushrooms, zucchini, or peas make excellent additions and can be sautéed with the base vegetables for extra heartiness and color.
How thick should the soup be?
The soup should be creamy but still slightly broth-like, not overly thick. The half and half combined with the simmered vegetables creates a luscious, smooth consistency that coats the gnocchi and chicken beautifully.
Final Thoughts
This Olive Garden Chicken Gnocchi Soup Recipe is truly a keeper—simple enough for a weeknight but impressive enough to serve guests. Its comforting creaminess paired with tender chicken and soft gnocchi makes it a dish you’ll want to return to again and again. So grab your ingredients, make a pot for your loved ones, and enjoy a warm, soul-satisfying meal that brings the heart of Olive Garden right to your home table.
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Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting dish featuring tender chicken, pillowy potato gnocchi, fresh vegetables, and spinach in a savory broth enriched with half and half. Ready in just 35 minutes, it’s perfect for a cozy weeknight meal that brings restaurant-quality flavors to your kitchen.
Ingredients
Soup Base Ingredients
- 2 tablespoons salted butter
- 2 tablespoons avocado oil
- 1 small sweet onion, diced
- 2 celery ribs, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, finely minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Chicken and Dairy
- 1 ¼ pounds boneless skinless chicken thighs
- 1 ½ cups half and half
Other Ingredients
- 1 pound potato gnocchi
- 2 cups spinach, chopped
- Fresh flat-leaf parsley, finely chopped (optional)
Instructions
- Cook the Vegetables: Heat the butter and avocado oil in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots, cooking them for 2 to 3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, then add the dried thyme, oregano, salt, and black pepper. Stir everything together to combine the flavors.
- Cook Soup: Place the boneless skinless chicken thighs in the pot, ensuring each piece is fully submerged in the liquid. Increase the heat to high to bring the soup to a boil, then reduce it to medium-low. Cover and simmer for 15 to 20 minutes, until the chicken is cooked through.
- Shred Chicken: Remove the cooked chicken from the pot and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Add Half and Half, Spinach, and Gnocchi: Return the shredded chicken to the pot along with the half and half. Increase the heat to high and bring the soup back to a boil. Once boiling, add the potato gnocchi and chopped spinach. Cook for an additional 1 to 2 minutes, or until the gnocchi float to the surface, indicating they are done.
- Serve: Ladle the soup into bowls and garnish with fresh flat-leaf parsley if desired. Enjoy immediately for a warm, satisfying meal.
Notes
- You can substitute chicken breasts if preferred, but thighs keep the soup extra tender and flavorful.
- If you like a thicker soup, you can add a slurry of flour and cold water before adding half and half.
- Make sure the gnocchi are cooked just until they float; overcooking can cause them to become mushy.
- For a low-fat version, use milk instead of half and half and reduce the butter to 1 tablespoon.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
