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My version of Olive Garden's Chicken Gnocchi Soup brings all that restaurant comfort right to your kitchen. The way those pillowy soft gnocchi float in that creamy broth alongside tender chicken and vegetables always makes my family smile. It's become our favorite cozy night dinner that comes together faster than driving to the restaurant.
Better Than The Restaurant
I love how this soup gives you that perfect balance of creamy comfort and satisfying heartiness. Everything cooks in one pot which means less cleanup and the ingredients are simple things you probably already have. Even my pickiest eaters ask for seconds when this is simmering on the stove.
What You'll Need
- Chicken: I use whatever cooked chicken I have on hand shredded into bite-sized pieces.
- Gnocchi: These little potato dumplings are pure comfort.
- Olive Oil and Butter: Together they make everything taste amazing.
- Vegetables: Your classic soup starters onion garlic carrots and celery.
- Spinach: Fresh spinach wilts perfectly into the soup.
- Chicken Broth: Creates our flavorful foundation.
- Heavy Cream: Makes everything rich and velvety.
- All-purpose Flour: Just enough to thicken things up.
- Seasonings: Simple salt pepper and fresh parsley make everything pop.
Let's Make Soup
- Start With Vegetables:
- Get your veggies going in that olive oil and butter until they're soft and fragrant.
- Make It Smooth:
- Sprinkle in your flour stir it around then slowly add broth while stirring to keep everything silky.
- Add The Good Stuff:
- In goes your chicken and gnocchi let it all simmer until those gnocchi float up.
- Finish With Cream:
- Pour in your cream add the spinach and let it get all wilty and perfect.
- Time to Enjoy:
- Season it just right sprinkle with parsley and dive in.
My Kitchen Secrets
- Quick Trick: Grab a rotisserie chicken when you're short on time.
- Perfect Texture: Add more broth if you want it a bit thinner.
- No Dairy: Coconut milk works surprisingly well instead of cream.
- Switch It Up: Try kale instead of spinach for something different.
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Keep It Fresh
- Save Some: Keeps well in the fridge for about 3 days.
- Freeze Smart: Leave out the gnocchi if you're freezing add fresh ones when reheating.
- Warm It Up: Heat it gently add a splash of broth if needed.
Frequently Asked Questions
- → Can I use frozen gnocchi?
Yes, frozen gnocchi works well. Add them directly to the soup frozen, just cook until they float.
- → Why is my soup too thin?
Make sure to cook the flour with vegetables before adding liquid. For thicker soup, make a flour-water slurry and stir in while simmering.
- → Can I use rotisserie chicken?
Yes, it's a great time-saver. Just shred and add when recipe calls for cooked chicken.
- → How long does this keep?
Store in fridge up to 3 days. The gnocchi will absorb liquid, so add broth when reheating.
- → Can I freeze this soup?
Cream-based soups can separate when frozen. If freezing, do so before adding cream, then add fresh cream when reheating.