Name: Olive Garden Chicken Gnocchi Soup Recipe-Easy Copycat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 small yellow onion, finely diced; 1 cup sliced celery; 1 cup matchstick carrots; 6 cloves garlic, minced; 2 teaspoons Italian seasoning; 1/2 teaspoon rubbed sage; 1/4 cup all-purpose flour; 4 cups low-sodium chicken broth; 1 1/2 cups heavy cream; 1 pound potato gnocchi; 2 cups shredded rotisserie chicken; 1 1/2 cups chopped fresh spinach; 1 teaspoon balsamic vinegar; Kosher salt, to taste; Freshly ground black pepper, to taste

Olive Garden Chicken Gnocchi Soup is more than just a meal; it’s a hug in a bowl. If you’ve ever found yourself craving that creamy, comforting embrace, you’re not alone. This iconic soup has captured hearts (and stomachs) across the nation with its velvety broth, tender chicken, pillowy gnocchi, and a whisper of fresh spinach. It’s the ultimate dish for a chilly evening, a comforting remedy after a long day, or simply when you need a taste of pure culinary bliss. What makes this Olive Garden Chicken Gnocchi Soup so special? It’s the perfect harmony of textures and flavors – the satisfying chew of the gnocchi, the hearty protein from the chicken, and the subtle sweetness of the vegetables all melded together in a rich, savory sauce. It’s the kind of recipe that feels indulgent yet approachable, promising warmth and satisfaction with every spoonful.

Ingredients:

4 tablespoons unsalted butter
1 small yellow onion, finely diced
1 cup sliced celery, about 2-3 stalks
1 cup matchstick carrots, or 2 medium carrots, peeled and julienned
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi, store-bought or homemade
2 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups chopped fresh spinach, about a generous handful
1 teaspoon balsamic vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste (optional, but recommended)

Making the Flavor Base

Step 1: Sautéing the Aromatics

Begin extract by melting the 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Once the butter is fully melted and shimmering, add your finely diced 1 small yellow onion. Cook the onion for about 5-7 minutes, stirring occasionally, until it becomes softened and translucent. You don’t want it to brown significantly, just to release its sweet aromatics. Next, introduce the 1 cup of sliced celery and 1 cup of matchstick carrots to the pot. Continue to sauté these vegetables with the onion for another 7-10 minutes, stirring frequently, untilgin extractey begin to soften slightly. This process builds a crucial flavor foundation for our soup.

Step 2: Blooming the Spices and Thickener

Now, add the 6 cloves of minced garlic to the pot. Cook for just about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the soup. Stir in the 2 teaspoons of Italian seasoning and 1/2 teaspoon of rubbed sage. Let these dry herbs toast in the hot fat for about 30 seconds to release their full flavor. This step is often called “blooming” the spices. Sprinkle the 1/4 cup of all-purpose flour over the softened vegetables and herbs. Stir well to coat everything evenly. Cook this mixture, stirring constantly, for about 2 minutes. This roux will help thicken our soup later on, giving it that satisfying creamy consistency.

Building the Creamy Soup

Step 3: Adding gin extractuids and Bringing to a Simmer

Gradually whisk in the 4 cups of low-sodium chicken broth, a little bit at a time, ensuring that there are no lumps of flour. Scrape the bottom of the pot to incorporate any browned bits, which add extra depth of flavor. Once all the chicken broth is incorporated and the mixture is smooth, bring it to a gentle simmer over medium heat. Let it simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly. Now, pour in the 1 1/2 cups of heavy cream. Stir to combine.

Step 4: Cooking the Gnocchi and Adding Chicken

Bring the soup back up to a gentle simmer. Carefully add the 1 pound of potato gnocchi to the pot. Stir gently to prevent them from sticking to the bottom. Cook the gnocchi according to their package directions, which usually takes about 3-5 minutes, or until they float to the surface. Once the gnocchi are cooked and floating, add the 2 cups of shredded rotisserie chicken to the soup. Stir gently to distribute the chicken throughout the soup. Allow the soup to heat through for another couple of minutes, ensuring the chicken is warmed.

Finishing Touches and Seasoning

Step 5: Wilting Spinach and Final Seasoning

In the final few minutes of cooking, stir in the 1 1/2 cups of chopped fresh spinach. The heat from the soup will quickly wilt the spinach, adding a vibrant green color and a touch of freshness. Cook for just 1-2 minutes until the spinach is tender. Taste the soup and season generously with Kosher salt. Remember that rotisserie chicken and chicken broth can already contain salt, so it’s important to taste as you go. Add freshly ground black pepper, if desired, for a little extra warmth. Finally, stir in the 1 teaspoon of balsamic vinegar. This might seem unusual, but the balsamic vinegar adds a subtle tang and complexity that brightens all the other flavors in the soup. Stir one last time to ensure everything is well combined and the balsamic vinegar is evenly distributed. Serve hot.

Conclusion:

There you have it! Your guide to recreating the beloved Olive Garden Chicken Gnocchi Soup in your own kitchen. This creamy, comforting soup is a true crowd-pleaser, perfect for a cozy evening or a special gathering. The tender chicken, pillowy gnocchi, and vibrant spinach come together in a rich broth that’s simply irresistible. Don’t be afraid to get creative with your serving suggestions – a crusty baguette for dipping is always a fantastic choice, or perhaps a light side salad to balance the richness.

Remember, the beauty of homemade cooking lies in its adaptability. Feel free to experiment with this Olive Garden Chicken Gnocchi Soup recipe! You can add other vegetables like carrots or celery for extra texture and flavor, or even a pinch of red pepper flakes for a subtle kick. The possibilities are endless! I truly hope you enjoy making and savoring this wonderful soup. It’s a labor of love that’s incredibly rewarding.

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, you can! The Olive Garden Chicken Gnocchi Soup can be made a day in advance. Store it in an airtight container in the refrigerator. When reheating, you might need to add a little extra broth or water to achieve the desired consistency, as the gnocchi will absorb some liquid.

What kind of chicken is best for this soup?

Boneless, skinless chicken breasts or thighs work wonderfully for this Olive Garden Chicken Gnocchi Soup. You can poach them directly in the broth until cooked through, then shred or dice them, or you can cook them separately and add them at the end. Rotisserie chicken is also a convenient shortcut!

Is it possible to make this soup vegetarian?

Absolutely! To make a vegetarian version of this Olive Garden Chicken Gnocchi Soup, simply omit the chicken and use vegetable broth instead of chicken broth. You might want to add some additional vegetables like mushrooms or extra spinach to maintain a hearty texture.