Olive Garden Chicken Gnocchi Soup Recipe

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Olive Garden Chicken Gnocchi Soup is creamy and delicious, but you can make it at home in under an hour! This stovetop copycat dish includes fluffy gnocchi, chicken, fresh vegetables including carrots and spinach, dried herbs, and a creamy chicken broth base.  

– 2 tablespoons olive oil (I use extra-virgin olive oil) – 1 small yellow onion finely diced – 1/2 cup finely diced celery – 1/2 cup finely diced carrot – 3 garlic cloves (minced or pressed) – 1 carton (32 oz) chicken broth – 2 cups half and half – 2 cups cooked chicken (shredded or chunked) – 1 teaspoon dried thyme – ½ teaspoon dried parsley – ½ teaspoon kosher salt (or more to taste) – ¼ teaspoon black pepper – 1 package (16 oz) potato gnocchi – 1 cup chopped fresh spinach – Freshly grated parmesan cheese

Ingredient

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Put the olive oil in a big pot and heat it over medium-high heat. The garlic, onion, celery, and carrot should be added. It will take about 5 to 8 minutes of cooking until the veggies are soft.  

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Step 1

Instructions

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Cook Chicken: Combine garlic powder, Italian seasoning, kosher salt, and black pepper in a small bowl. Sprinkle the spice mix on both sides of the chicken breasts and press it in.   

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Step 2

While the soup is cooking, follow the steps on the gnocchi package and cook them in a smaller pot. After the gnocchi is done cooking, drain it and set it away.   

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Step 3

Let the spinach wilt for about 5 minutes after you add it to the soup. Then add the cooked gnocchi and let the soup heat all the way through.  

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Step 4

Hot soup should be served, and parmesan cheese should be sprinkled on top of each bowl.  

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Step 5

Calories: 370kcal | Carbohydrates: 34g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 66mg | Sodium: 1115mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2604IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 4mg

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Nutrition

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Also see

Also see

Chicken Caesar Pasta Salad Recipe