Chicken Gnocchi Soup (Olive Garden Copycat)

Chicken Gnocchi Soup - Olive Garden Copycat

Fluffy clouds of potato gnocchi, tender bites of chicken and fresh spinach swimming in a sea of thick, rich broth. Another restaurant knock-off. Copycat chicken and gnocchi soup similar to the one served at Olive Garden.

My Mom is a lady who likes to lunch. With friends. Olive Garden is one of her haunts and her favorite is the chicken and gnocchi soup. Of course I had to recreate it for her at home. Which may or may not have been a mistake since she likes mine better.

I have a feeling I’ll be making this a lot. Given my love of soup I don’t mind one single bit. It’s another to add to my repertoire.

You can find potato gnocchi in the refrigerated Italian section of your market and in the pasta aisle and in the frozen foods next to the ravioli. I prefer the fresh, refrigerated type or the frozen.

A rotisserie chicken works well here as does leftover roasted or baked chicken.

It doesn’t matter if you’ve eaten this soup before or not. You’re bound to like it. It’s the kind of soup that hugs you from the inside out and the outside in.

Soup for the soul.

Chicken Gnocchi Soup

Chicken Gnocchi Soup (Olive Garden Copycat)

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 servings

Chicken Gnocchi Soup (Olive Garden Copycat)

Fluffy clouds of potato gnocchi, tender bites of chicken and fresh spinach swimming in a sea of thick, rich broth.

Ingredients:

3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving

Instructions:

  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/olive-garden-chicken-and-gnocchi-soup-copycat/

Comments

  1. Michaela says

    Just finished making this, wonderful recipe! I may have used too much garlic, if that’s even possible ;)

    Thanks, will make this again! :)

  2. Kim Howell says

    Any hints on how to flavor my gnocchi? I made this and the gnocchi was tasteless. I love OG’s version and want to be able to make my own.

    • Reeni says

      Hi Kim! I’ve had some really bad gnocchi too! All I can tell you is to try a different brand until you find one you like. I’ve found the best gnocchi is fresh gnocchi. Look for it with the fresh pasta at your market – it’s usually by the deli or artisan cheeses. You can also try cooking them in chicken broth instead of water but that only helps so much. Taste really depends on the quality of the gnocchi. You could also try making your own. I don’t have a recipe for them so you’ll have to google one if you want to go that route. Good luck!

  3. Ann says

    I have tried another recipe where the carrots are just added at the end along with the spinach instead of at the beginning with the onions and celery. I’m just wondering if that makes a huge difference taste wise?

    • Reeni says

      Hi Ann! The carrots can help enrich the broth with more flavor but I’m sure it’s not that noticeable. It’s really up to you – if you don’t mind crunchy carrots in your soup. I like mine soft and cooked in soups like this.

  4. Janet says

    Made this soup and it was delicious. I added extra carrots and spinach and used dried basil instead of fresh, but it turned out fantastically! Thanks for the recipe :)

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