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Every time I make this Olive Garden inspired Chicken Gnocchi Soup my kitchen fills with the most amazing aromas. The combination of tender chicken pillowy gnocchi and fresh vegetables in a rich creamy broth creates pure comfort in every spoonful. It's become our favorite cozy meal especially on chilly evenings.
Better Than the Restaurant
What I love most about this recipe is how quickly it comes together while tasting like it simmered all day. The soft gnocchi and chunks of chicken make it so satisfying. Whether I'm serving it with crusty bread for dinner or packing it for lunch the next day everyone always asks for seconds.
Your Shopping List
- 4 tablespoons butter: Salted or unsalted both work beautifully.
- 2 tablespoons olive oil: Helps create perfect sautéed base.
- 1 large white onion: Diced small for sweetness.
- 3 celery stalks: Fresh crisp stalks diced evenly.
- 4 garlic cloves: Fresh minced adds wonderful flavor.
- 1/3 cup flour: Creates silky smooth thickened broth.
- 2 cups half and half: Makes soup perfectly creamy.
- 4 cups chicken broth: Low sodium lets you control salt.
- 1 teaspoon each: Dried thyme and parsley flakes.
- 1/4 teaspoon nutmeg: Just a pinch adds warmth.
- 2 cups carrots: Matchstick cut for quick cooking.
- 2 cups chicken: Rotisserie saves time.
- 1 pound potato gnocchi: Store bought works perfectly.
- 2 cups fresh spinach: Adds color and nutrition.
Step-by-Step Instructions
- Start with Your Base
- Melt butter in large soup pot add olive oil onions and celery. Cook 3-4 minutes until vegetables soften and become fragrant.
- Create Your Roux
- Sprinkle flour over vegetables cook 1-2 minutes stirring constantly. This will help thicken your soup perfectly.
- Build Your Broth
- Pour in half and half and chicken broth bring to gentle boil then reduce heat. Let simmer 10 minutes until it starts to thicken.
- Add Main Ingredients
- Stir in chicken gnocchi carrots and spinach. Cook 10-12 minutes more until gnocchi floats and becomes tender.
- Final Touches
- Season with thyme parsley nutmeg salt and pepper. Serve hot garnished with fresh parsley if desired.
Slow Cooker Option
Love your crockpot? Start by sautéing vegetables then transfer everything except gnocchi and spinach to slow cooker. Cook 4 hours on low add gnocchi and spinach last hour. If soup needs thickening whisk in cornstarch slurry at the end.
Storage Tips
Keep leftover soup in airtight container in fridge up to 5 days. When reheating warm gently over low heat prevents cream from separating. Freezes well for several months just thaw overnight in fridge before warming.
What Others Say
My friend Don says it's like a complete dinner in one bowl. Erin loves adding fresh grated parmesan on top. Krystal got creative and used leftover turkey after Thanksgiving says it was amazing. These little tweaks make the recipe even more special.
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Frequently Asked Questions
- → Why add flour before liquid?
Cooking flour with butter creates a roux that thickens the soup properly and prevents flour lumps. The brief cooking removes raw flour taste.
- → Can I use heavy cream instead of half-and-half?
Yes, but the soup will be much richer. You might want to dilute heavy cream with some milk to achieve similar consistency.
- → Why chop vegetables finely?
Fine chopping ensures vegetables cook quickly and evenly, creating a balanced texture that doesn't overwhelm the gnocchi and chicken.
- → Can I use dried spinach?
Fresh spinach is best as it maintains texture and color. Dried spinach can become mushy and won't provide the same fresh taste.
- → Why is the salt amount flexible?
Salt needs vary based on chicken broth used and personal preference. It's better to start low and adjust at the end.
Conclusion
This creamy Olive Garden Chicken Gnocchi soup is a quick-to-make, comforting dish ideal for any mealtime. With tender chicken, soft gnocchi, and fresh vegetables cooked in a rich broth, it delights both flavor and texture. Ready in just 35 minutes, this easy-to-follow copycat recipe is perfect for cozy family dinners or special occasions.