Description

Recreate the creamy, comforting Olive Garden Chicken Gnocchi Soup at home with this easy-to-follow recipe. Tender chicken, pillowy gnocchi, and hearty vegetables in a velvety broth.

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 ½ cups milk (whole milk or 2% recommended for creaminess)
½ cup heavy cream, for extra richness
1 (16-ounce) package potato gnocchi (shelf-stable or refrigerated)
½ cup fresh spinach, roughly chopped
2 tablespoons fresh parsley, chopped, for garnish (optional)
Grated Parmesan cheese, for garnish (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
2. Reduce heat to medium. Add chopped onion, diced carrots, and diced celery to the pot. Cook until vegetables have softened, about 8-10 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant. Add Italian seasoning, salt, and pepper.
4. Pour in chicken broth, scraping up browned bits. Bring to a simmer.
5. Return cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes.
6. Stir in milk and heavy cream. Bring to a gentle simmer, avoiding a boil.
7. Add gnocchi and cook according to package directions (usually 2-4 minutes), until they float.
8. Stir in spinach during the last 1-2 minutes until wilted.
9. Ladle into bowls and garnish with parsley and Parmesan cheese, if desired.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Freezing is possible without gnocchi; freeze soup base for up to 2-3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally. Avoid boiling dairy to prevent curdling.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 450-550 calories (will vary based on exact ingredients and portion size)
Sugar: Approximately 5-8g
Sodium: Approximately 800-1000mg (depending on broth sodium content)
Fat: Approximately 25-35g
Carbohydrates: Approximately 30-40g
Fiber: Approximately 3-5g
Protein: Approximately 30-35g