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Easy Copycat Olive Garden Chicken Gnocchi Soup

Close-up of a hearty bowl of creamy gnocchi soup featuring shredded chicken, wilted spinach, and herbs.
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Make this creamy Chicken Gnocchi Soup at home. This recipe delivers the comforting, restaurant-style flavor perfect for a weeknight soup dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1 (16 ounce) package potato gnocchi
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove chicken and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, thyme, and pepper. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux.
  5. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  6. Return the cooked chicken to the pot. Add the potato gnocchi. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float.
  7. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until fully combined and the soup is creamy. Do not boil after adding cream.
  8. Stir in the fresh spinach until it wilts into the soup.
  9. Taste and add salt as needed. Serve this hearty soup immediately.

Notes

  • For a richer flavor, you can use rotisserie chicken instead of raw chicken breast. Cook the raw chicken fully before removing it from the pot, or add pre-cooked chicken when you add the cream.
  • If you prefer a thicker soup base, mix the flour with a small amount of cold water or broth before adding it to the vegetables.
  • This recipe is excellent for meal prep; the soup keeps well in the refrigerator for up to four days.

Nutrition

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