The Ultimate Copycat Olive Garden Chicken Gnocchi Soup: Creamy Comfort at Home
Indulge in the unparalleled comfort of a homemade Copycat Olive Garden Chicken Gnocchi Soup! This delightful recipe captures the heart and soul of the beloved restaurant classic, bringing its signature warmth and creamy goodness directly to your kitchen. Imagine tender pieces of succulent chicken, soft, pillowy potato gnocchi, and fresh vibrant spinach, all bathed in a luxuriously seasoned, velvety broth. It’s a symphony of textures and flavors designed to satisfy your deepest comfort food cravings, especially on a chilly evening. Perfectly paired with a side of crusty, toasted garlic bread for dipping, this soup isn’t just a meal; it’s an experience that promises to become a cherished family favorite. Forget long queues and dine-out prices; with this easy-to-follow recipe, you can recreate the magic of Olive Garden’s famous soup right in your own home, often tasting even better.
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Why You’ll Adore This Homemade Chicken Gnocchi Soup
This creamy and intensely flavorful homemade version of Olive Garden’s Chicken Gnocchi Soup is truly “dangerously delicious,” as many have described it. It’s the quintessential comfort food, ideal for chasing away the chill on a cool day, and its hearty ingredients make it substantial enough to leave everyone feeling fully satisfied. It’s a dish that brings smiles to faces and warmth to bellies, making it a perfect addition to your weekly meal rotation.
One of the fantastic aspects of this recipe is its adaptability. You can easily use pre-cooked chicken, such as a store-bought rotisserie chicken, to significantly cut down on preparation time. This clever shortcut transforms it into an incredibly quick and easy weeknight dinner solution. If you love quick and delicious meals, be sure to explore our other rotisserie chicken dinner ideas!
Beyond its simple preparation, this Chicken Gnocchi Soup is also a freezer-friendly dream. It freezes beautifully, allowing you to easily double the recipe and store a batch for a future meal. Imagine the convenience of having a delectable, homemade soup ready to thaw and heat on a busy evening – it’s culinary peace of mind in a container!
Watch How to Make It!
For a visual guide to crafting this incredible soup, check out our step-by-step video. It walks you through each stage, ensuring your homemade Olive Garden Chicken Gnocchi Soup turns out perfectly creamy and delicious every time.
Essential Ingredients for Your Copycat Chicken Gnocchi Soup
Creating this rich and satisfying soup requires a harmonious blend of fresh vegetables, tender chicken, and a creamy base. Each ingredient plays a crucial role in developing the signature Olive Garden flavor profile. Here’s a detailed look at what you’ll need to gather:
- Butter: The foundation for sautéing our aromatics, adding a rich depth from the very beginning.
- Celery: A key component of the classic mirepoix, providing a subtle, earthy flavor and aromatic base.
- Garlic Cloves: Essential for that unmistakable savory warmth that permeates the entire soup. Freshly minced is always best!
- Onion: Another core aromatic, offering sweetness and a robust base flavor when sautéed until translucent.
- Red Bell Pepper: Adds a touch of vibrant color and a mild, sweet flavor that complements the other vegetables.
- All-Purpose Flour: Used to create a roux with the butter, which thickens the soup to that delightful chowder-like consistency.
- Half and Half: Contributes to the luxurious creaminess without being as heavy as full cream. It’s key to the soup’s silky texture.
- Milk: Thins out the half and half slightly while still maintaining a rich, milky base for the broth.
- Chicken Broth: The savory backbone of the soup, infusing it with deep chicken flavor. Low-sodium is recommended for better control over seasoning.
- Cooked Chicken Breast: Diced or shredded, this is where that hearty protein comes in. Rotisserie chicken is a fantastic time-saver here!
- Potato Gnocchi: The star of the show! These soft, potato-based dumplings absorb the broth beautifully and add a unique, comforting texture. Choose shelf-stable, refrigerated, or frozen varieties.
- Fresh Spinach: Stirred in at the end, it adds a pop of color, fresh flavor, and a dose of healthy greens. It wilts quickly into the warm soup.
- Dried Thyme: A classic herb that lends an aromatic, slightly earthy note, perfectly complementing chicken dishes.
- Dried Parsley: Provides a fresh, clean herbal taste that brightens the overall flavor of the soup.
- Salt and Freshly Ground Black Pepper: To season the soup to perfection, enhancing all the other flavors. Taste and adjust as you go!
- Parmesan Cheese: For garnish, grated fresh. It adds a salty, umami kick and a wonderful finish to each bowl.
Refer to the recipe card below for exact quantities and detailed measurements to ensure your soup is perfectly balanced and incredibly delicious.
Step-by-Step Guide: Crafting Your Creamy Chicken Gnocchi Soup
Making this beloved soup is simpler than you might think, and the process is incredibly rewarding. Follow these detailed steps to achieve a rich, flavorful, and perfectly textured soup that will rival your favorite restaurant version.
Step 1: Prepare Your Vegetables and Start the Base. Begin by thoroughly chopping your celery, mincing your garlic, and dicing both the onion and red bell pepper. Precise knife work ensures even cooking and a beautiful presentation. Once your vegetables are ready, melt the specified amount of butter in a large, heavy-bottomed soup pot or an enamel-coated Dutch oven over medium heat. Add the chopped onion, red bell pepper, minced garlic, and celery to the melted butter. Sauté these aromatics gently, stirring occasionally, until the vegetables become translucent and tender, usually about 5-7 minutes. This step is crucial for building the foundational flavors of your soup.
Step 2: Create the Roux. Once the vegetables are tender, sprinkle the flour over them. Stir continuously for about one minute, ensuring that all the vegetables are thoroughly coated with the flour. This process creates a roux, which will serve as the thickening agent for your soup. Continue to cook over low heat, stirring constantly to prevent burning, for just about 1 minute. This brief cooking time helps to cook out the raw flour taste.
Step 3: Build the Creamy Broth. Gradually pour in the milk and half and half into the pot, whisking constantly to prevent lumps from forming. Increase the heat to medium and continue to cook, stirring regularly, until the mixture begins to visibly thicken. This should take a few minutes as the liquid warms and the roux activates. Next, add the chicken broth. Bring the soup back to a medium heat, stirring consistently, until it reaches your desired consistency – typically a rich, chowder-like thickness. It should be creamy and coating, not too thin or watery. Adjust heat as needed to maintain a gentle simmer.
Step 4: Add Chicken, Gnocchi, and Greens. While your soup base is simmering, cook the potato gnocchi according to the package instructions. Gnocchi cooks very quickly, typically just a few minutes until they float to the surface. Drain them thoroughly. Then, gently add the cooked chicken breast, the freshly cooked gnocchi, the chopped fresh spinach, dried thyme, and dried parsley to the creamy soup base. Stir everything together very gently to combine, being careful not to break up the delicate gnocchi or tear the spinach too much. Allow it to heat through completely, which usually takes just a couple of minutes on low heat.
Step 5: Season and Serve. Once the soup is thoroughly heated and the spinach has wilted, it’s time to perfect the flavors. Season generously with salt and freshly ground black pepper to taste. Start with a smaller amount and add more as needed, tasting periodically. Different broths and ingredients can affect the final saltiness, so always taste before adding too much. Serve your warm, comforting soup immediately, garnished with a sprinkle of freshly grated Parmesan cheese and a side of toasted garlic bread for dipping. For a complete and balanced meal, consider pairing it with a simple green salad dressed with a light vinaigrette.
This heartwarming Chicken Gnocchi Soup is a fantastic meal on its own, but it truly shines when complemented by toasted garlic bread. The bread is perfect for soaking up every last drop of the creamy broth. A crisp green salad with a tangy dressing also provides a refreshing counterpoint to the richness of the soup. Enjoy your delicious homemade creation!
Pro Tips & Delicious Variations for Your Soup
Elevate your Chicken Gnocchi Soup experience with these expert tips and creative variations. From ensuring the perfect texture to catering to different dietary needs, these suggestions will help you master this delightful dish.
- Equipment Matters: For the best results, especially with creamy soups, I highly recommend using a high-quality, heavy-bottomed pot. An enamel-coated cast iron Dutch oven is an excellent choice, as it distributes heat evenly and helps prevent the soup from scorching, especially the delicate creamy base. A good, sturdy soup pot will also do the trick, ensuring a consistent simmer and preventing hot spots that can lead to burned bits at the bottom.
- Gentle Simmering is Key: When you’re cooking creamy soups, patience is a virtue. Always keep the heat low to medium and maintain a gentle simmer, never a rolling boil, especially after adding dairy products like milk and half and half. Creamy bases are very susceptible to scalding, which can cause them to curdle or develop an unpleasant texture. Constant, gentle stirring will also help keep the bottom from sticking and ensure a smooth, velvety consistency.
- Storing Leftovers for Optimal Texture: If you anticipate having leftovers and won’t be finishing the entire pot of soup on the night you make it, here’s a crucial tip: avoid adding all the cooked gnocchi directly to the main soup pot. Instead, add the cooked gnocchi directly to individual bowls just before serving. Gnocchi tends to absorb a lot of liquid and can become mushy if stored in the soup for extended periods. By keeping them separate, your leftover gnocchi will maintain their wonderfully chewy, slightly firm texture, ensuring a better experience when reheating.
- Vegetarian Adaptation: This recipe is wonderfully versatile and can be easily transformed into a delicious vegetarian meal. Simply substitute vegetable broth for the chicken broth, ensuring the broth is rich in flavor. Naturally, you’ll omit the chicken entirely. You can add extra vegetables like zucchini, mushrooms, or even white beans for added heartiness, making it a satisfying meat-free option.
- Extra Rich & Creamy Version: For those who love an even more indulgent, decadent soup, consider swapping heavy cream for the half and half. This will result in an intensely rich and luxurious texture. Alternatively, if you want a subtle boost in creaminess without going too heavy, you can use half and half in place of the milk, increasing the overall dairy fat content. Experiment to find your perfect level of creaminess!
- Boost Your Greens: Feel free to add more spinach, or try other quick-cooking greens like kale or Swiss chard. Just be sure to chop them finely and add them at the very end so they wilt into the soup.
- Spice It Up: A pinch of red pepper flakes can add a subtle kick if you enjoy a little heat.
- Cheesy Goodness: Don’t be shy with the Parmesan! A generous topping of freshly grated Parmesan cheese adds a fantastic salty, umami depth that is essential for the Olive Garden experience.
Freezer-Friendly Meal Prep: How to Freeze Chicken Gnocchi Soup
This Copycat Chicken Gnocchi Soup is an excellent candidate for meal prepping and freezing, allowing you to enjoy a comforting meal even on your busiest days. However, for the best results when reheating, there are a few important steps to follow regarding specific ingredients.
To freeze the soup, follow the recipe instructions as usual through the point where the broth has thickened, but do not cook or add the gnocchi or the half and half (or milk). These dairy components and the gnocchi are best added fresh upon reheating to maintain optimal texture and prevent separation. Allow the cooled soup base (chicken, vegetables, broth, spices, and flour roux) to cool completely before transferring it to freezer-safe, airtight containers. Ensure there’s a little headspace at the top for expansion during freezing. Label your containers clearly with the soup name and the date.
Copycat Olive Garden Chicken Gnocchi Soup (Freezer Version) Date____________________
To Thaw and Serve: Thaw the frozen soup base overnight in the refrigerator for best results. Once thawed, transfer it to a large soup pot. Add 1½ cups of half and half (or a mix of milk and half and half as per original recipe) and heat over medium-low heat, stirring regularly, until the mixture comes to a gentle simmer and is heated through. Meanwhile, cook one pound of potato gnocchi according to its package directions until tender. Add the freshly cooked gnocchi and the fresh spinach to the simmering soup base, stirring gently. Heat for another 1-2 minutes until everything is warmed through and the spinach has wilted. Season with additional salt and pepper to taste. Serve immediately, garnished with freshly grated Parmesan cheese and a side of toasted garlic bread.
This method ensures that when you’re ready for a warm bowl of soup, the gnocchi will be perfectly tender and the broth will be lusciously creamy, just like it was made fresh.
Frequently Asked Questions About Chicken Gnocchi Soup
What exactly are gnocchi?
Gnocchi (pronounced NYOH-kee) are a delightful type of Italian pasta or dumpling, traditionally made from a dough primarily consisting of flour, egg, a touch of salt, and cooked potato. They are known for their soft, pillowy texture that wonderfully absorbs the flavors of the sauces or soups they’re served with. You can find gnocchi in various forms in grocery stores: fresh (refrigerated), frozen, or shelf-stable in the pasta aisle. While potato gnocchi are the most common, you might also encounter varieties made from sweet potatoes, semolina, or enriched with different herbs and cheeses. They typically have a rounded oval shape, about 1 to 1½ inches long, and sometimes feature ridges created by a fork, designed to hold more sauce.
Which type of gnocchi should I use for this soup?
For this Chicken Gnocchi Soup, a simple flour and potato gnocchi is highly recommended. The soup itself is rich with numerous flavors from the vegetables, chicken, and creamy broth, so using a plain gnocchi allows these complex flavors to shine through without competition. Varieties with added herbs or cheeses might overpower or clash with the soup’s delicate balance. Shelf-stable gnocchi found in the pasta aisle are perfectly suitable and often very convenient to use.
Can I make Chicken Gnocchi Soup in a slow cooker?
Absolutely! This recipe adapts beautifully for the slow cooker, making it an excellent hands-off meal. Here’s how:
- First, sauté the diced onion, bell pepper, celery, and minced garlic in butter in a skillet on your stovetop until they are tender and translucent. This step is important for developing deep flavor.
- Add the flour to the sautéed vegetables and stir for about one minute to create a quick roux.
- Transfer this mixture to your slow cooker. Add the chicken broth, cooked chicken, dried thyme, and dried parsley.
- Cover and cook on low for approximately 4 hours, or until the flavors have melded beautifully.
- About 30 minutes before serving, add the milk and half & half to the slow cooker. Continue cooking on low until the soup is thoroughly heated through and creamy.
- Meanwhile, cook the potato gnocchi separately according to package directions on the stovetop.
- Once the gnocchi is cooked, add it to the slow cooker along with the fresh spinach. Stir gently until the spinach wilts.
- Season with salt and pepper to taste, and serve garnished with fresh Parmesan cheese.
Can I prepare Chicken Gnocchi Soup using an Instant Pot?
Yes, the Instant Pot is a fantastic tool for making this soup quickly! Here’s how you can adapt the recipe:
- Set your Instant Pot to ‘Sauté’ mode. Melt the butter, then add the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the flour and cook for about one minute, making sure the vegetables are coated.
- Pour in the chicken broth, add the cooked chicken, dried thyme, and dried parsley. Stir well, scraping up any bits from the bottom of the pot.
- Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ (High Pressure) for 5 minutes.
- Once cooking is complete, allow a Natural Pressure Release for 10 minutes, then carefully quick-release any remaining pressure.
- Switch the Instant Pot back to ‘Sauté’ mode (Low setting if available). Stir in the milk and half & half. Continue cooking, stirring frequently, until the soup is heated through and reaches your desired creamy consistency. Be careful not to boil it.
- Turn the Instant Pot to ‘Keep Warm’ mode.
- While the soup is warming, cook the potato gnocchi separately on the stovetop according to package directions.
- Add the cooked gnocchi and fresh spinach to the soup in the Instant Pot. Stir gently until the spinach wilts.
- Season with salt and pepper to taste, and serve hot with grated Parmesan cheese.
Recipe Card: Copycat Olive Garden Chicken Gnocchi Soup
Olive Garden Chicken and Gnocchi Soup (The Ultimate Copycat Recipe)
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Ingredients
- 4 tablespoons unsalted butter
- ½ cup chopped celery
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 tablespoons all-purpose flour
- 1½ cups half and half
- 1½ cups whole milk
- 28 ounces chicken broth, low sodium recommended
- 1 cup cooked chicken breast, diced or shredded (rotisserie chicken works great!)
- 1 pound potato gnocchi, shelf-stable or refrigerated
- 1 cup fresh spinach, roughly chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for garnish (optional, but highly recommended)
Instructions
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Finely chop 1 cup fresh spinach and ½ cup celery. Mince 2 garlic cloves, and dice 1 onion and 1 red bell pepper. This preparation ensures even cooking and optimal flavor release.
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To start the soup base, melt 4 tablespoons unsalted butter in a large, heavy-bottomed soup pan or Dutch oven over medium heat. Add the diced onion, bell pepper, minced garlic, and chopped celery. Sauté these vegetables, stirring frequently, until they become translucent and tender, approximately 5-7 minutes.
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Sprinkle 4 tablespoons all-purpose flour over the sautéed vegetables. Stir well until all the vegetables are coated with the flour, forming a roux. Continue cooking over low heat, stirring constantly for 1 minute, to cook out the raw flour taste.
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Gradually whisk in 1½ cups whole milk and 1½ cups half and half. Cook over medium heat, stirring regularly, until the mixture begins to thicken and coats the back of a spoon.
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Add 28 ounces chicken broth to the pot. Continue cooking over medium heat, stirring regularly, until the soup thickens to a desired chowder-like consistency. Maintain a gentle simmer to prevent scorching.
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In a separate pot, cook 1 pound potato gnocchi according to the package instructions. They usually cook quickly, floating to the top when done. Drain thoroughly.
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Gently stir the 1 cup diced cooked chicken breast, the cooked gnocchi, chopped spinach, ½ teaspoon dried thyme, and ½ teaspoon dried parsley into the soup base. Heat gently over low heat for 1-2 minutes until everything is warmed through and the spinach has wilted.
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Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished generously with freshly grated Parmesan cheese and a side of toasted garlic bread.
Notes
Slow cooker version: Sauté the aromatics (onion, bell pepper, celery, garlic) in a skillet until tender. Add flour and stir for about one minute. Transfer this mixture to the slow cooker along with the chicken broth, cooked chicken, thyme, and parsley. Cover and cook on low for about 4 hours. Add the milk and half & half to the slow cooker and continue cooking on low until heated through. Cook gnocchi separately according to package directions, then add to the slow cooker with fresh spinach. Stir gently, season with salt and pepper, and serve garnished with Parmesan cheese.
Instant Pot version: Use the Instant Pot’s ‘Sauté’ mode to cook the aromatics (onion, bell pepper, celery, garlic) in butter until tender. Add flour and stir for about one minute. Then, add broth, chicken, thyme, and parsley. Seal and cook on manual pressure for 5 minutes. Allow a natural pressure release for 10 minutes, then manually release remaining pressure. Switch back to ‘Sauté’ mode (Low) and add the milk and half & half, cooking and stirring frequently until heated through and creamy. Turn to ‘Keep Warm’ mode. Cook gnocchi separately as directed on package, then add to the soup along with fresh spinach. Stir gently, season with salt and pepper, and serve garnished with Parmesan cheese.
Nutrition per serving
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