Olive Garden Chicken Gnocchi Soup Recipe – Easy Copycat

Olive Garden Chicken Gnocchi Soup is more than just a meal; it’s a comforting embrace in a bowl, a dish that has captured the hearts of countless diners for a very good reason. Who can resist the allure of tender, shredded chicken mingling with pillowy soft gnocchi in a luxuriously creamy broth? It’s a symphony of textures and flavors, simultaneously hearty and light, making it the perfect antidote to a chilly evening or a simple desire for something truly satisfying. What elevates this particular version of Olive Garden Chicken Gnocchi Soup is its ability to transport you straight to that beloved Italian-American restaurant with every spoonful. The secret lies in the perfectly balanced seasoning, the richness of the dairy, and the delicate sweetness of the vegetables, all coming together to create an unforgettable culinary experience that is surprisingly easy to recreate in your own kitchen. Prepare to be amazed by how closely we can replicate this iconic soup, bringin extractg that comforting taste of Olive Garden home.

this recipe

Ingredients:

• 4 tablespoons butter
• 1 small yellow onion, diced
• 1 cup sliced celery
• 1 cup matchstick carrots
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon rubbed sage
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 1/2 cups heavy cream
• 1 pound potato gnocchi
• 2 cups shredded rotisserie chicken
• 1 1/2 cups chopped fresh spinach
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste

Making the Olive Garden Chicken Gnocchi Soup: The Process

This Olive Garden Chicken Gnocchi Soup recipe is designed to bring that comforting, familiar restaurant taste right into your own kitchen. It’s a hearty, creamy soup loaded with tender gnocchi, savory chicken, and fresh vegetables, all simmered in a rich broth. Let’s get started!

Sautéing the Aromatics and Vegetables

First things first, we need to build our flavor base. Melt the 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Once the butter is shimmering and just begin extractning to foam, add your diced yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucengin extractnd begins to soften. This process helps to sweeten the onion and release its full flavor. Next, add the 1 cup of sliced celery and the 1 cup of matchstick carrots to the pot. Continue to cook, stirring frequently, for another 5-7 minutes. We want these vegetables to soften slightly but not become mushy. This gentle cooking also helps to develop their natural sweetness.

Now, it’s time for the garlic and seasonings. Add the 6 minced cloves of garlic to the pot. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to your soup. Immediately after the garlic is fragrant, stir in the 2 teaspoons of Italian seasoning and the 1/2 teaspoon of rubbed sage. These dried herbs will toast slightly in the residual heat of the pot, enhancing their aromatic qualities. Let them cook for another 30 seconds or so, stirring constantly.

Creating the Creamy Base

With our aromatics and vegetables nicely sautéed, we’ll thicken the soup. Sprinkle the 1/4 cup of all-purpose flour evenly over the vegetables. Stir well to coat everything, forming a paste-like consistency known as a roux. Cook this roux for about 1-2 minutes, stirring continuously. This step is crucial for cooking out the raw flour taste. The flour will absorb some of the butter and vegetable juices, creating a smoother, richer base for our soup.

Gradually whisk in the 4 cups of chicken broth, a little at a time. Start by adding about a cup of broth and whisking vigorously until it’s fully incorporated into the roux. This prevents lumps from forming. Once you have a smgin extracth mixture, begin adding the remaining chicken broth in larger increments, continuing to whisk until the soup is smooth and free of lumps. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes to allow the flavors to meld and the broth to slightly thicken.

Adding the Creaminess and Gnocchi

Now, it’s time to transform our broth into a luxurious, creamy soup. Reduce the heat to low and slowly pour in the 1 1/2 cups of heavy cream. Stir gently until the cream is completely combined with the broth. Avoid boiling the soup once the cream has been added, as this can cause it to curdle. We just want to heat it through.

Once the cream is incorporated, it’s time to add the star of the show: the potato gnocchi. Carefully add the 1 pound of potato gnocchi to the simmering soup. Stir them gently to ensure they don’t stick to the bottom of the pot. The gnocchi will cook relatively quickly. They are typically done when they float to the surface. This usually takes about 3-5 minutes. As soon as they float, they are ready.

Incorporating the Chicken and Spinach

With the gnocchi cooked, it’s time to add our protein and greens. Stir in the 2 cups of shredded rotisserie chicken. Since the chicken is already cooked, we just need to heat it through in the soup. This takes only a couple of minutes.

Finally, add the 1 1/2 cups of chopped fresh spinach. Stir it into the hot soup, and it will wilt down almost immediately. The residual heat of the soup is more than enough to cook the spinach perfectly, retaining its vibrant color and fresh flavor.

Finishing Touches and Seasoning

To round out the flavors and add a subtle tang, stir in the 1 teaspoon of balsamic vinegar. This unexpected ingredient adds a wonderful depth and brightness that elevates the entire soup. Taste the soup and season generously with Kosher salt as needed. Remember, chicken broth can be salty, so it’s best to add salt gradually until you achieve your desired taste. Give everything a final gentle stir, ensuring all the ingredients are well combined and heated through. Serve this comforting Olive Garden Chicken Gnocchi Soup hot.

Conclusion:

And there you have it – your very own, incredibly delicious Olive Garden Chicken Gnocchi Soup! We’ve walked through each step, from sautéing the aromatics to achieving that perfectly creamy and satisfying broth, ensuring you can recreate this restaurant-favorite at home. This soup is more than just a meal; it’s a warm hug in a bowl, perfect for a chilly evening or whenever you’re craving some comforting goodness.

I love serving this Olive Garden Chicken Gnocchi Soup with a crusty baguette for dipping, or even a simple side salad to round out the meal. For a touch of freshness, a sprinkle of fresh parsley just before serving is always a wonderful addition.

Don’t be afraid to get creative with variations! You can add a handful of baby spinach or knon-alcoholic ale in the last few minutes of cooking for extra nutrients, or even swap out the chicken for shredded rotisserie chicken to save on time. The possibilities are truly endless. So, gather your ingredients, put on your favorite music, and dive into making this delightful soup. I encourage you to try it out and experience the joy of homemade comfort food at its finest!

Frequently Asked Questions:

Q1: Can I make this Olive Garden Chicken Gnocchi Soup ahead of time?

Yes, you can! The soup can be made a day or two in advance and stored in an airtight container in the refrigerator. It’s best to store the gnocchi separately if you’re making it very far ahead, as they can become mushy. Reheat gently on the stovetop, adding the cooked gnocchi towards the end of the reheating process.

Q2: What kind of gnocchi is best for this recipe?

For this Olive Garden Chicken Gnocchi Soup, store-bought potato gnocchi works wonderfully and is readily available in most grocery stores. You can find them in the refrigerated or pasta aisle. Freshly made gnocchi would also be fantastic if you have a favorite recipe or local source.

Olive Garden Chicken Gnocchi Soup – Easy Copycat

A comforting and creamy copycat recipe for Olive Garden’s famous Chicken Gnocchi Soup, packed with tender gnocchi, savory chicken, and fresh vegetables.

Prep Time
20 Minutes

Cook Time
35 Minutes

Total Time
55 Minutes

Servings
6 servings

Ingredients

• 4 tablespoons butter
• 1 small yellow onion, diced
• 1 cup sliced celery
• 1 cup matchstick carrots
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon rubbed sage
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 1/2 cups heavy cream
• 1 pound potato gnocchi
• 2 cups shredded rotisserie chicken
• 1 1/2 cups chopped fresh spinach
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste

Instructions

1. Step 1
   Melt butter in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until softened. Add celery and carrots, cooking for another 5-7 minutes. Stir in minced garlic, Italian seasoning, and sage, cooking for 1 minute until fragrant.
2. Step 2
   Sprinkle flour over the vegetables and stir to create a roux. Cook for 1-2 minutes, stirring constantly. Gradually whisk in chicken broth, starting with a small amount to prevent lumps, then adding the rest until smooth. Bring to a simmer and cook for 5 minutes.
3. Step 3
   Reduce heat to low and slowly pour in heavy cream, stirring gently until combined. Do not boil.
4. Step 4
   Add potato gnocchi to the soup and stir gently. Cook until the gnocchi float to the surface, about 3-5 minutes.
5. Step 5
   Stir in shredded rotisserie chicken and cook until heated through. Add fresh spinach and stir until wilted.
6. Step 6
   Stir in balsamic vinegar. Taste and season with Kosher salt as needed. Serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.