The rich and creamy chicken gnocchi soup from Olive Garden is one of the main reasons the restaurant is my top pick when we go out for an evening of grocery shopping. Dipping the warm and buttery breadsticks into the rich and creamy chicken gnocchi soup is the best way to get a start on those pricey grocery trips. I was so exited to find gnocchi in my local grocery store and knew it was time to try my hand at making our Olive Garden favorite. Lets just say, this stovetop version with butter, fresh veggies, shredded chicken and gnocchi in a creamy soup base was love at first bite for all of us! To see additional notes and step by step photos, keep scrolling below the recipe card.
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Copycat Olive Garden Chicken Gnocchi Soup (stovetop)
- Stockpot (linked below)
- Cutting board (linked below)
- measuring cups (linked below)
- Measuring spoons (linked below)
- 1/3 cup salted butter
- 3/4 cup diced onion
- 1 cup shredded carrots coarsely shredded (similar to matchstick carrots)
- 1/2 cup finely diced celery
- 3 garlic cloves, minced can adjust to taste.
- 1/4 cup all purpose flour
- 1 1/2 cups shredded, precooked chicken *see note
- 6-7 cups chicken broth *see note
- 1 1/2 teaspoons fresh or dried thyme can sub. Italian seasoning.
- salt and pepper to taste (I use 1 tsp. salt and 1/4 tsp. pepper)
- 16 oz. potato gnocchi
- 1 cup heavy cream
- handful of fresh spinach, chopped
- 3/4 cup freshy shredded parmesan cheese
- Saute the chopped veggies in salted butter over medium heat until aromatic and softened (I like to season the veggies lightly with additional salt and pepper while sauteeing), then stir in the flour until no white specks remain.
- Add the chicken broth, shredded chicken, gnocchi and fresh thyme (minced), then bring to a boil. Once the soup is boiling, reduce to a light simmer. When the gnocchi is floating on the top, keep cooking the soup at a low simmer for an additional 10-20 minutes, or until the gnocchi has softened to your preference.
- Once the gnocchi has softened, stir in the heavy cream, salt and pepper to taste, shredded parmesan (optional) and spinach. Allow the spinach to wilt, then cool the soup slightly and enjoy! See below for serving suggestions.
Equipment needed for this Copycat Olive Garden Chicken Gnocchi Soup:
- Stockpot A 6-7 quart stockpot is needed to cook this chicken gnocchi soup on the stovetop.
- Cutting board I prefer to use a cutting board and a large chef’s knife for dicing and mincing the onions, celery, spinach, fresh thyme and garlic.
- Measuring cups Measuring cups are needed to ensure you get an accurate measurement of the ingredients needed for this chicken gnocchi soup.
- Measuring spoons I like to use measuring spoons for measuring out the salt, pepper and thyme before adding them to the soup.
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Ingredients needed for this Chicken Gnocchi Soup: Chicken broth, shredded chicken (or cubed rotisserie chicken), butter, diced onion, coarsely shredded carrots, flour, shredded parmesan, garlic, potato gnocchi, fresh thyme (can use dried), ground black pepper, salt, celery, heavy cream and spinach (not shown).
If you do not have fresh or dried thyme on hand, you can also use Italian seasoning, just be sure to add it to taste. Adding shredded parmesan to the soup or serving it on the side is optional, but it does enhance the soup’s flavor. If you don’t have freshly shredded parmesan on hand you can omit it, or you can serve grated parmesan on the side and allow your family or guests to add it to the soup to taste.
Step 1: Saute the chopped veggies in salted butter over medium heat until aromatic and softened (I like to season the veggies lightly with additional salt and pepper while sauteeing), then stir in the flour until no white specks remain
Step 3: Add the chicken broth, shredded chicken, gnocchi and fresh thyme (minced), then bring to a boil. When the soup reaches a boil, reduce it to a light simmer. Once the gnocchi is floating on the top, keep cooking the soup at a low simmer for an additional 10-20 minutes, or until the gnocchi has softened to your preference.
Step 3: Once the gnocchi has softened, stir in the heavy cream, salt and pepper to taste, shredded parmesan (optional) and spinach. Allow the spinach to wilt, then cool the soup slightly and enjoy!
To me, this creamy soup begs for a side of bread. Whether that’s buttery breadsticks, simple cheddar bay biscuits (Red Lobster copycat recipe), a slice of fresh homemade bread or garlic soft pretzel knots, is up to you! You can also serve this soup with a fresh tossed salad or a side of pickled red beets and applesauce (great for toddlers).
Storage for this chicken gnocchi soup:
If you happen to have leftovers, you can refrigerate this soup in an airtight container for up to 5 days before reheating and serving. You can also freeze this chicken gnocchi soup (tightly covered in an airtight container) for up to 3 months.
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