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A bowl of creamy chicken gnocchi soup with spinach and carrots

Copycat Olive Garden Chicken Gnocchi Soup

A rich, creamy copycat of the classic Olive Garden favorite, loaded with tender chicken, pillowy gnocchi, spinach and carrots. Ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, diced
  • 1 lb potato gnocchi
  • 4 cups chicken broth
  • 1 cup heavy cream (or half-and-half)
  • 1 cup whole milk
  • 2 cups fresh spinach, chopped
  • 1 cup shredded carrots
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 2 tbsp olive oil

Method
 

  1. Heat the olive oil and cook the diced chicken until done at 165°F (74°C). Remove and set aside.
  2. Melt the butter in the pot and cook the onion, celery, carrots, and garlic until softened, about 5 minutes.
  3. Stir in the flour and cook 1 minute to form a roux.
  4. Whisk in the broth, milk, and cream, and simmer until slightly thickened, about 5 minutes.
  5. Add the gnocchi and cook 3–4 minutes, until they float and turn tender.
  6. Return the chicken, stir in the spinach and thyme, and simmer 5 minutes. Season with salt and pepper and serve.

Notes

For a crockpot version, cook the chicken, veg, and broth on low 6 hours, then add cream and gnocchi in the last 30 minutes. Use cauliflower gnocchi for a lighter bowl. The soup thickens as it stands — loosen with broth when reheating.