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Copycat Creamy Chicken Gnocchi Soup (Olive Garden Style)

Close-up of a hearty bowl of creamy gnocchi soup loaded with shredded chicken and wilted spinach.
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Make the iconic, creamy chicken gnocchi soup at home. This easy, one-pot recipe delivers the rich, comforting flavor of the restaurant favorite in about 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 cup heavy cream
  • 1 pound potato gnocchi (shelf-stable or refrigerated)
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Stir in the Italian seasoning, thyme, pepper, and salt.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
  6. Stir in the heavy cream and increase the heat slightly to maintain a gentle simmer. Do not let the soup boil after adding the cream.
  7. Add the potato gnocchi and the shredded chicken to the pot. Cook according to the gnocchi package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
  8. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  9. Taste and adjust salt and pepper if needed. Serve your creamy gnocchi soup hot.

Notes

  • For the best texture, use shelf-stable or refrigerated gnocchi, not frozen, as frozen gnocchi can sometimes break down too much in the simmering broth.
  • If you prefer a thicker soup, increase the flour to 1/3 cup or let the soup simmer uncovered for a few extra minutes after adding the gnocchi.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://rosatasty.com/easy-gnocchi-soup-creamy-chicken-recipe/