Creamy Chicken Gnocchi Soup (Olive Garden-Style)

What Makes This Recipe Work

The flour-thickened broth holds cream without curdling, and the gnocchi go in at the very end so they stay tender instead of dissolving. Rotisserie chicken means the active work is chopping vegetables.

Ingredients for Creamy Chicken Gnocchi Soup (Olive Garden

• 2 tbsp butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup half-and-half
• 2 cups cooked chicken, shredded
• 1 (16 oz) package shelf-stable potato gnocchi
• 3 cups baby spinach
• 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper

How to Make Creamy Chicken Gnocchi Soup (Olive Garden

1. Melt the butter in a large pot over medium heat, add the onion, carrots, and celery, and cook until softened, 6 to 7 minutes.
2. Stir in the garlic, thyme, salt, and pepper and cook for 30 seconds, until fragrant.
3. Whisk in the flour and cook for 1 minute, then slowly whisk in the broth and half-and-half.
4. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring often, until the broth lightly coats a spoon.
5. Stir in the chicken and spinach and simmer for 2 minutes.
6. Add the gnocchi and cook just until they float and are tender, 3 to 4 minutes; do not overcook or they turn gummy.
7. Taste, adjust the salt and pepper, and serve right away with grated Parmesan.

Tips for the Best Creamy Chicken Gnocchi Soup (Olive Garden

• Add the gnocchi at the very end; they are done as soon as they float, usually 3 to 4 minutes, and overcooking makes them gummy.
• Shelf-stable potato gnocchi from the pasta aisle works best; fresh refrigerated gnocchi cooks in about 2 minutes.
• Rotisserie chicken keeps the active time near 15 minutes.
• The soup thickens as it sits; loosen it with a splash of broth when reheating.

Variations and Substitutions

• For slow cooker chicken and gnocchi soup, cook the broth, vegetables, and chicken on LOW 5 to 6 hours, then add the gnocchi for the final 20 to 30 minutes.
• Skip the chicken and add a can of drained white beans for a vegetarian pot.
• Swap the spinach for chopped kale and give it 5 extra minutes to soften.

How to Store and Reheat

• Refrigerate for up to 3 days; the gnocchi keep absorbing liquid, so add broth when reheating.
• Freeze the soup without the gnocchi for up to 2 months and cook a fresh batch into it when you reheat.

Creamy Chicken Gnocchi Soup (Olive Garden FAQ