Name: Olive Garden Chicken Gnocchi Soup-Copycat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 tablespoons butter; 1 small yellow onion, diced; 1 cup sliced celery; 1 cup matchstick carrots; 6 cloves garlic, minced; 2 teaspoons Italian seasoning; 1/2 teaspoon rubbed sage; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 1/2 cups heavy cream; 1 pound potato gnocchi; 2 cups shredded rotisserie chicken; 1 1/2 cups chopped fresh spinach; 1 teaspoon balsamic vinegar; Kosher salt, to taste

Olive Garden Chicken Gnocchi Soup is more than just a meal; it’s a comforting embrace in a bowl. If you’ve ever savored this creamy, hearty classic, you understand the magic that happens when tender chicken, pillowy gnocchi, and vibrant spinach come together in a rich, flavorful broth. It’s no wonder this soup has become a beloved staple for so many, evoking feelings of warmth and hominess with every spoonful. What truly sets this Olive Garden Chicken Gnocchi Soup apart is its perfect balance: the satisfying chegrape juicess of the gnocchi, the succulent chunks of chicken, and the subtle sweetness of spinach all harmonizing beautifully. It’s the kind of dish that makes you want to curl up on the couch, perhaps with a slice of garlic bread, and forget all your worries. Get ready to recreate this iconic restaurant favorite in your own kitchen, and prepare to be impressed by just how achievable this delightful soup truly is.

Ingredients:

4 tablespoons butter
1 small yellow onion, diced
1 cup sliced celery
1 cup matchstick carrots
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi
2 cups shredded rotisserie chicken
1 1/2 cups chopped fresh spinach
1 teaspoon balsamic vinegar
Kosher salt, to taste

Sautéing the Aromatics

Begin extract by melting the 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Once the butter is fully meltegin extractnd begins to shimmer slightly, add the 1 small yellow onion, which you’ve already diced. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and tender. This step is crucial for building a flavorful base for our soup, as the softened onions release their natural sweetness.
Next, introduce the 1 cup of sliced celery and the 1 cup of matchstick carrots to the pot. Continue to cook these vegetables with the onions, stirring frequently, for another 8-10 minutes. You’re looking for them to soften slightly but still retain a bit of their texture; they shouldn’t be mushy. This gentle sautéing process helps to mellow out their flavors and integrate them beautifully into the soup.
Now, it’s time to awaken the aromas. Add the 6 cloves of minced garlic to the pot. Stir them in and cook for just about 1 minute until they become fragrant. Be very careful not to burn the garlic, as burnt garlic can impart a bitter taste to your soup. Immediately after the garlic is fragrant, stir in the 2 teaspoons of Italian seasoning and the 1/2 teaspoon of rubbed sage. Continue to stir for another 30 seconds to toast the herbs slightly, which will enhance their flavor profile.

Building the Creamy Base

Sprinkle the 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Stir constantly for about 1-2 minutes, allowing the flour to cook and combine with the butter and vegetable mixture, forming a roux. This roux is essential for thickening our soup. Cooking the flour for a short period helps to eliminate any raw flour taste and ensures a smooth, velvety texture in the final soup. Make sure there are no visible lumps of flour.
Gradually whisk in the 4 cups of chicken broth, a little at a time, ensuring each addition is fully incorporated before adding more. This gradual addition helps to prevent lumps from forming in your roux and ensures a smooth soup base. Once all the chicken broth has been added, bring the mixture to a gentle simmer, stirring frequently. Let it simmer for about 5 minutes, allowing the flavors to meld and the broth to thicken slightly. You’ll notice the consistency becoming more soup-like.

Simmering and Finishing Touches

Reduce the heat to low and slowly pour in the 1 1/2 cups of heavy cream, stirring constantly as you add it. It’s important to add the cream slowly and keep stirring to prevent it from curdling. Allow the soup to gently heat through, but do not bring it to a rolling boil after adding the cream. You’ll see the soup transform into a rich, creamy, and inviting color.
Add the 1 pound of potato gnocchi to the simmering soup. Stir them in gently to distribute them evenly. Cook the gnocchi according to their package directions, which typically takes about 3-5 minutes, or until they float to the surface. This indicates they are cooked through and tender. While the gnocchi are cooking, prepare your shredded rotisserie chicken.
Once the gnocchi have floated to the surface, stir in the 2 cups of shredded rotisserie chicken and the 1 1/2 cups of chopped fresh spinach. Continue to stir until the spinach wilts, which will only take a minute or two. The residual heat from the soup is sufficient to cook the spinach perfectly.
Finally, stir in the 1 teaspoon of balsamic vinegar. This might seem like an unusual addition, but the balsamic vinegar adds a subtle depth of flavor and a touch of brightness that balances the richness of the soup. Taste the soup and season with kosher salt as needed. Remember, rotisserie chicken and chicken broth can already contain salt, so season gradually until you achieve your desired flavor. Stir gently one last time and serve hot.

Conclusion:

And there you have it – your very own bowl of delicious Olive Garden Chicken Gnocchi Soup! This recipe brings that comforting, creamy, and flavorful experience right into your kitchen. The tender chicken, pillowy gnocchi, and vibrant spinach meld together beautifully for a truly satisfying meal. We hope you enjoyed making and savoring this delightful soup. It’s perfect for a cozy weeknight dinner or a special gathering with loved ones. Don’t be afraid to get creative and make it your own – the possibilities are endless!

Serving Suggestions: This Olive Garden Chicken Gnocchi Soup is wonderful served with crusty bread for dipping, a simple side salad, or even a sprinkle of extra Parmesan cheese. For a heartier meal, consider pairing it with garlic breadsticks.

Variations: Feel free to experiment! You can add other vegetables like carrots or celery, use pre-cooked rotisserie chicken for added convenience, or even try different types of pasta if gnocchi isn’t readily available. For a vegetarian option, omit the chicken and add extra vegetables and maybe some white beans for protein.

We encourage you to try this Olive Garden Chicken Gnocchi Soup soon. It’s a crowd-pleaser that’s sure to become a favorite in your recipe rotation. Happy cooking!

FAQs:

Can I make this Olive Garden Chicken Gnocchi Soup ahead of time?

Yes, you can prepare most of the soup ahead of time. Cook the chicken and sauté the vegetables, then combine them with the broth and cream. Store it in an airtight container in the refrigerator. Add the gnocchi and spinach just before serving to prevent them from becoming mushy.

My gnocchi is sticking together. What did I do wrong?

Gnocchi can sometimes clump together, especially if the liquid is not actively boiling when you add them or if they are overcooked. Ensure your soup is at a gentle boil before adding the gnocchi, and cook them only until they float to the surface. Stirring gently occasionally can also help.