Olive Garden Chicken Gnocchi Soup (Copycat)

Olive Garden Chicken Gnocchi Soup (Copycat)

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Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Enjoy one or your favorite restaurant copycat soups at home with my version of Olive Garden's Chicken Gnocchi Soup made with boneless cooked chicken, vegetables and gnocchi in a creamy chicken broth. 

Course: Soup

Servings: 16 cups

Calories: 194 kcal

Author: Carrie's Experimental Kitchen

Ingredients

• 2 tbsp . Butter
• 1/2 c . Celery, washed and thinly sliced
• 1/4 c . Grated Onion
• 1/3 c . Grated Carrots
• 1 tbsp . Garlic, minced
• 2 tbsp . All Purpose Flour
• 8 c. Chicken Broth
• 1/8 tsp . Ground Nutmeg
• 1/2 tsp . Ground Thyme
• 4 c . Fresh Baby Spinach, rinsed
• 2 c . Cooked Chicken, small dice, roasted or grilled
• 2 c . Heavy Cream
• 16 oz . Gnocchi, frozen or fresh
• Cornstarch, if needed to thicken
• Cold Water, if needed to thicken

Instructions

1. In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
2. Whisk in the flour; then add the chicken broth. 
3. Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
4. Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
5. Simmer for an additional 15-20 minutes or until gnocchi is cooked. If needed combine equal parts of cornstarch and cold water to thicken your soup as desired.

Carrie's