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Bowl of Easy Chicken Gnocchi Soup - Olive Garden Copycat Recipe

Easy Chicken Gnocchi Soup — Olive Garden Copycat

A creamy and comforting chicken gnocchi soup that's easy to make and tastes like a restaurant classic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 cups chicken broth
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream or half and half
  • 2 cups fresh spinach to be added last
For the Chicken
  • 3 cups cooked chicken, shredded Rotisserie chicken, leftover baked chicken, or poached chicken works well.
For the Gnocchi
  • 1 pound potato gnocchi, store-bought or homemade Add near the end of cooking.
Seasoning
  • to taste salt
  • to taste black pepper

Method
 

Preparation
  1. In a large pot, combine the chicken broth, carrots, celery, onion, garlic, and Italian seasoning. Bring to a simmer.
  2. Cook for about 10 minutes or until the vegetables begin to soften.
  3. Stir in the cooked chicken and let simmer for another 5-10 minutes.
  4. Add the heavy cream and stir gently.
  5. Towards the end of cooking, add the gnocchi and allow it to cook until it floats to the top, around 3-5 minutes.
  6. Stir in the spinach just before serving to keep it bright and fresh.
Slow Cooker Method
  1. Add broth, carrots, celery, onion, garlic, and seasonings to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
  2. For the last 20-30 minutes, stir in the cooked shredded chicken.
  3. Add cream or half and half near the end for about 10-15 minutes.
  4. Add gnocchi during the last 15-20 minutes and check for doneness.
  5. Add spinach at the very end to keep it fresh.

Notes

This soup can be made with frozen gnocchi; simply add it near the end and give a few extra minutes for cooking. Store leftovers in the fridge for up to 4 days. Avoid boiling the cream to prevent curdling.