If you’re a fan of Olive Garden’s Italian classics, this Copycat Chicken Gnocchi Soup is going to become a staple. It’s a comforting, creamy dish with delicate potato gnocchi, fresh vegetables, and tender chicken, replicated so well you might not miss dining out.
- Cuisine: Italian
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Why You’ll Love This Recipe
- Rich and creamy texture without needing a restaurant reservation.
- Uses simple pantry staples and fresh ingredients you likely already have.
- Quick prep and cook times make it feasible for any day of the week.
- Perfect way to use leftover cooked chicken.
Ingredients
- 4 tablespoons butter: Provides a rich base for sautéing vegetables.
- 1 cup celery: Adds a layer of crunch and flavor.
- 1 cup carrots (shredded or chopped): Provides sweetness and nutrients.
- 1 medium sweet onion (finely chopped): Adds depth and sweetness.
- 4 garlic cloves (minced): Infuses the soup with essential aroma and flavor.
- ¼ cup flour: Thickens the soup to hold the creamy consistency.
- 4 cups chicken broth: Provides the flavorful base for the soup.
- 1 pound chicken breast (cooked and chopped): Adds bulk and protein; rotisserie chicken is a convenient option.
- 1 package potato gnocchi (16 ounces): These tender dumplings make the soup hearty and satisfying.
- 2 cups heavy cream: Lends the rich and velvety texture; substitute half with milk for a lighter version.
- 3 cups spinach: Fresh greens that wilt beautifully in the soup.
- 1 tablespoon fresh thyme leaves: Adds an aromatic herbaceous note; substitute with 1 teaspoon dried thyme if fresh isn’t available.
- Salt & pepper to taste: Essential for seasoning and flavor balance.
How to Make It
Step 1: Sauté the Vegetables
In a large pot over medium heat, melt the butter until it foams gently. Add the celery, carrots, onions, and minced garlic, sautéing until tender and fragrant—about 8 minutes. This helps develop the soup’s base flavor.
Step 2: Thicken the Base
Stir in the flour, ensuring it coats the sautéed vegetables evenly. Cook for 2 minutes to eliminate the raw flour taste, stirring frequently to prevent sticking to the pot.
Step 3: Build the Soup
Gradually pour in the chicken broth while stirring to avoid lumps. Add the chopped chicken breast, then increase the heat to bring the mixture to a gentle boil. This step ensures the soup thickens perfectly.
Step 4: Cook the Gnocchi
Add the potato gnocchi to the boiling soup and cook according to the package instructions (typically about 5 minutes), ensuring they are tender yet firm.
Step 5: Finish with Cream and Spinach
Reduce the heat to medium-low and stir in the heavy cream, bringing the soup to a steaming point without boiling. Add the spinach, thyme, salt, and pepper. Allow the spinach to wilt and the soup to heat through thoroughly.
Recipe FAQs
Can I Use Pre-cooked Chicken?
Yes, using pre-cooked or rotisserie chicken can save time. Just make sure it’s chopped or shredded before adding it to the soup.
Is There a Substitute for Heavy Cream?
If you prefer a lighter version, replace half of the heavy cream with whole milk. Note that the soup may be less rich.
Can I Freeze This Soup?
Cream-based soups don’t freeze well as they can separate or become grainy upon reheating. It’s best to enjoy this soup fresh within a few days of making it.
