Between the creamy broth, soft and tender potato dumplings, bite sized lean chicken breasts and vegetables, this chicken and gnocchi soup is really hard to beat.
There is a famous restaurant that makes this soup, and I’m sure you know the one. The one with the never ending soup and breadsticks.
I’m going to let you in on two little secrets that make this soup stand out.
- The first is lemon. Acid in a soup can make a big difference because it adds a high back note. Just adding a little squeeze at the end of cooking it all it takes.
- The second is using fresh herbs. Dried herbs tend to have a dusty taste. There is no substitution for fresh cilantro in guacamole, for example or thyme in chicken noodle soup. Fresh herbs can be a bit pricey if you don’t have a garden, so if you are using dried herbs just be sure to rub them between your fingers as you drop them in your dish. This releases what little oils are left in the leaf.
Just doing those two things will elevate your soup and make it even more delicious.
WHAT ARE GNOCCHI?
Gnocchi are a form of dumplings and are very popular throughout Italy and Europe. The most common way to make gnocchi is to combine mashed potatoes with flour and form them into a bite sized ball.
They can be boiled in either water or chicken stock and they are considered done when they float to the top. They have virtually no flavor and are surprisingly dense. When you bite into them you are expecting kind of like a noodle consistency but they are thicker and just pure comfort food.
HOW TO MAKE THIS SOUP:
- Cook the chicken in a little oil (if you are short on time, grab that Rotisserie chicken and just cut it up)
- Sauté the veggies and spices until soft and the spices are fragrant.
- Add the flour (be sure to let the flour cook for at least a minute) – add the broth and cream.
- Add the gnocchi, spinach and chicken – warm through.
- Simple, right? This soup is done in under 30 minutes!
There is a delicate balance between the chicken stock and cream. It isn’t really a broth based soup, but it really isn’t cream based either. It’s a balance of both.
You can use cream, half and half or whole milk. You can also use a plant based milk like almond, cashew or coconut.
If you make this recipe, please let us know!
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Creamy Chicken & Gnocchi Soup ~ Olive Garden copycat
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
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Pin RecipeDescription
Between the creamy broth, soft and tender potato dumplings, bite sized lean chicken breasts and vegetables, this chicken and gnocchi soup is really hard to beat.
Ingredients
- 2 Chicken Breasts, cut into small cubes (approx. 2 cups total)
- 1 Tablespoon Olive Oil
- 3 Tablespoons Butter
- 1 Cup Onion, diced
- 1 1/2 Cups Carrots, diced or julienned
- 1 Cup Celery, diced
- 2 Cloves Garlic, minced
- 1/2 teaspoon Oregano
- 1 teaspoon Fresh Parsley and finely minced Fresh Rosemary
- 2 Tablespoons Flour
- 4 Cups Chicken Broth
- 1 1/2 Cups Half & Half (or 3/4 Cup Whole Milk & 3/4 Cup Heavy Cream)
- 16 oz. Gnocchi
- 3 Cups Fresh Baby Spinach, stems removed
- 2 Tablespoons Fresh Lemon Juice
Instructions
- Cut up the chicken into small bite sized cubed pieces in a small bowl. Season with salt and pepper and drizzle about 1 Tablespoon of olive oil over the chicken. Using your hands, combine.
- In a large soup pot, over medium/high heat add the chicken. Let the chicken cook until it’s almost completely white without moving, then stir until done. You may need to add more oil if the chicken begins to stick. Place the chicken on a plate and set aside.
- Turn the heat to medium and add the butter. When the butter is melted, add the onion, carrots, and celery. Season with a little salt and pepper and cook until tender over medium-low heat, stirring often.
- Add the garlic and spices. Again stir to combine and sauté another 5-8 minutes or until a fork can be inserted without resistance into the carrots.
- Add the flour into the pot and incorporate. Cook for at least 1-2 minutes, stirring often.
- Slowly add the chicken broth starting with 1/2 cup. Stir until completely incorporated. Add 1 cup at a time coming to a boil before continuing, finally add the half & half (milk and/or cream).
- Bring the soup to a boil and immediately turn the stove down to low to slow rolling simmer.
- Add the gnocchi and cook according to package directions – lastly, add the spinach and the chicken and lemon.
- Heat through without boiling.
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I made this for my family over Christmas break for 15 people. It was devoured. Great filling recipe deb.
★★★★★
So good. The gnocchi stay together even the next day. Great for leftovers
★★★★★
So easy. Crazy if you dont make it. Use fresh gnocchi
★★★★★
So good!!!!!
★★★★★
My husband raved over this. What I liked was how easy it was. I used left over chicken which saved a bunch of time. And made a huge salad and breadsticks. It filled us all up. Great soup.
★★★★★
This was so good. It really tasted like olive garden. I love your recipes Debi and how easy you make it look – kim
★★★★★