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A bowl of creamy chicken gnocchi soup with spinach and carrots
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Copycat Olive Garden Chicken Gnocchi Soup

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 420kcal

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, finely diced
  • 1/2 cup celery , finely diced
  • 1 cup matchstick carrots
  • 3 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 4 cups low -sodium chicken broth
  • 2 cups half -and-half
  • 1 teaspoon dried thyme
  • 1 pound cooked chicken breast, shredded or diced
  • 16 ounces potato gnocchi
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil and melt the butter over medium heat.
  • Add the diced onion, celery, and matchstick carrots to the pot. Sauté for 5 to 6 minutes until the vegetables have softened and the onions are translucent.
  • Stir in the minced garlic and cook for approximately 60 seconds until fragrant.
  • Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to toast the flour and create a light roux base.
  • Gradually pour in the chicken broth followed by the half-and-half, whisking continuously to ensure a smooth texture without flour clumps.
  • Add the dried thyme, salt, and black pepper. Bring the liquid to a gentle simmer over medium-high heat.
  • Carefully add the potato gnocchi and the cooked chicken to the simmering broth. Reduce heat to medium-low and cook for 5 to 8 minutes, or until the gnocchi are tender and have risen to the surface.
  • Stir in the chopped spinach and cook for 1 to 2 minutes until the leaves are wilted and the soup is thoroughly heated.
  • Adjust seasoning with additional salt and pepper if required. Serve immediately.