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–+ servings
Cooked creamy soup in a large pot.

Olive Garden Chicken Gnocchi Soup

Patricia Martinescu from Bake Cook Repeat
I know this may be controversial to say but you can make Olive Garden Chicken Gnocchi Soup at home and even better. My version is just as comforting, creamy and nostalgic. It's a soul-satisfying choice for any soup enthusiast. 
5 from 11 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 8
Calories 287 kcal

Ingredients
 
 

  • 16 ounces potato gnocchi uncooked
  • 2 large chicken breasts cooked and shredded
  • 6 cups water
  • 2 cups half and half
  • 1/2 cup unsalted butter
  • 2 cups fresh spinach chopped
  • 2 cups freshly shredded Parmesan, plus additional for serving
  • 3 Tablespoons Better Than Bouillon Organic Chicken Base
  • 3 Tablespoons all-purpose flour for the roux
  • 1/4 cup fresh parsley finely chopped
  • 1/2 teaspoon cracked black pepper and sea salt additional, to taste

For the mirepoix:

  • 1 large yellow onion finely chopped
  • 2 celery sticks finely chopped
  • 3 large carrots diced, cubed or shredded
  • 6 garlic cloves minced

Instructions
 

  • In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add butter, mirepoix and spices. Stir to combine and cook over medium heat for about 5 minutes until translucent and fragrant.
    1/2 cup unsalted butter, 1 large yellow onion, 3 large carrots, 2 celery sticks, 6 garlic cloves
    Mirepoix in a large Dutch oven pot.
  • Sprinkle flour over the veggies. Mix to combine and cook for about 5 minutes. It will thicken and feel stiff. That's normal.
    3 Tablespoons all-purpose flour
    Mirepoix in a large Dutch oven pot.
  • Slowly add the water and half and half. Cover over medium-high heat and bring to a rolling boil, then add Better Than Bouillon and cooked chicken breast.
    2 large chicken breasts, 6 cups water, 2 cups half and half, 3 Tablespoons Better Than Bouillon Organic Chicken Base
    A large measuring cup adding half and half to a large Dutch oven pot of soup.
  • Turn down to medium heat for a slow simmer and cook for about 20-25 minutes. Then, add gnocchi and spinach and cook until it floats to the top (or the potatoes are easily pierced with a fork) and the spinach is wilted and cooked down.
    16 ounces potato gnocchi, 2 cups fresh spinach
    Pouring chopped, fresh spinach into a large Dutch oven pot of soup.
  • Turn off the heat, add freshly grated parmesan and minced parsley. Season with freshly cracked black pepper and sea salt to taste. Best served hot.
    2 cups freshly shredded Parmesan, plus additional for serving, 1/4 cup fresh parsley, 1/2 teaspoon cracked black pepper and sea salt
    Cooked Chicken Gnocchi Soup in a large Dutch oven pot.

Nutrition

Calories: 287kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 52mgSodium: 240mgPotassium: 108mgFiber: 2gSugar: 3gVitamin A: 731IUVitamin C: 4mgCalcium: 91mgIron: 2mg

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

Nutrition Information Disclaimer
Keyword Easy dinner, One-pot meals, Soup
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