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Olive Garden Chicken Gnocchi Soup

Picture a warm bowl filled with tender chicken, soft gnocchi, and fresh veggies in a creamy broth. Our recipe makes it easy to make this favorite at home. It's perfect for anyone, whether you're experienced in the kitchen or just starting out.
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Ingredients Equipment Method

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup heavy cream
  • 2 cups cooked chicken shredded (rotisserie works great!)
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • 1 package 16 oz potato gnocchi
  • 2 cups fresh spinach chopped
  • ½ cup grated Parmesan cheese optional, for extra richness

Equipment

  • Large pot or Dutch oven
  • Cutting board & knife
  • Measuring cups & spoons
  • Wooden spoon or spatula

Method
 

  1. Sauté Aromatics:
  2. Heat butter and olive oil in a large pot over medium heat.
  3. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
  4. Thicken the Soup:
  5. Sprinkle flour over the veggies and stir well. Cook for 1 minute to remove the raw flour taste.
  6. Add Broth & Simmer:
  7. Slowly whisk in chicken broth, milk, and heavy cream.
  8. Add shredded chicken, salt, pepper, thyme, and parsley.
  9. Bring to a gentle simmer for 10 minutes.
  10. Cook the Gnocchi:
  11. Stir in the gnocchi and cook according to package instructions (usually 3-4 minutes).
  12. The gnocchi will float when done.
  13. Finish & Serve:
  14. Stir in chopped spinach and Parmesan cheese (if using). Cook for 2 more minutes until spinach wilts.