Description
This Copycat Olive Garden Chicken & Gnocchi Soup is a creamy, comforting dish featuring tender chicken, pillowy gnocchi, and vibrant vegetables simmered in a flavorful broth. Ready in just 25 minutes, it's a perfect homemade copy of the beloved restaurant classic.
Ingredients
Scale
Vegetables
- 1/3 cup sliced celery (1 small rib, 1/2 ounce)
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/2 cup matchstick carrots (from 1 10-ounce package)
- 2 tsp finely chopped garlic (about 3 small cloves)
- 1 1/2 cups roughly chopped baby spinach (about 2 ounces)
Dairy and Meat
- 4 tbsp unsalted butter, divided
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
Pantry
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 1 (12 ounces) package refrigerated gnocchi
- 1/2 tsp dried Italian seasoning
- 1/4 tsp black pepper
- Pinch ground nutmeg
Instructions
- Sauté the Vegetables: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the sliced celery, chopped onion, and matchstick carrots. Cook, stirring often, until the vegetables are tender and the onion becomes translucent, about 5 minutes. Add the finely chopped garlic and continue cooking, stirring constantly, until fragrant, about 30 seconds.
- Create the Roux: Add the remaining 3 tablespoons of butter to the pot and stir constantly until melted, about 1 minute. Stir in the all-purpose flour, cooking and stirring constantly until the mixture turns pale golden brown and bubbly, about 1 minute.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and half-and-half. Stir in the finely chopped cooked chicken, granulated sugar, and kosher salt. Bring the soup to a gentle simmer, stirring occasionally to combine flavors.
- Cook the Gnocchi: Add the refrigerated gnocchi to the simmering soup. Cook, stirring occasionally, until the gnocchi are tender and cooked through, about 3 minutes.
- Finish the Soup: Stir in the chopped baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Cook for an additional 2 minutes, stirring often, until the spinach is wilted and everything is heated through. Serve the soup warm for best flavor.
Notes
- This recipe can be made in under 30 minutes, making it perfect for a quick weeknight dinner.
- For a lighter option, substitute half-and-half with whole milk, but the soup will be less creamy.
- You can use cooked rotisserie chicken to save time on the chicken preparation.
- If you want extra thickness, add a bit more flour to the roux, but be sure to cook it well to avoid a raw flour taste.
- Fresh spinach can be substituted with baby kale or Swiss chard for a different flavor profile.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 1351 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 132 mg
