Description
This copycat Olive Garden Chicken Gnocchi Soup is a creamy and flavorful soup that’s easy to make at home in under 30 minutes. Featuring tender chicken, soft potato gnocchi, fresh vegetables, and a creamy broth enriched with half and half, this comforting dish is perfect for a quick weeknight dinner or cozy meal anytime.
Ingredients
For the Soup
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- Salt and pepper, to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi (store-bought or homemade)
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
For Homemade Potato Gnocchi (optional)
- 450 g (1 lb) russet potatoes
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 teaspoon salt
Instructions
- Cook the Potatoes: Boil whole, unpeeled russet potatoes in salted water until very tender, about 20–25 minutes. This makes them easy to mash for homemade gnocchi.
- Mash the Potatoes: Peel the potatoes while still warm and mash until smooth using a ricer or masher to avoid lumps.
- Form the Gnocchi Dough: Spread the mashed potatoes on a clean surface and sprinkle with salt and flour. Make a well in the center and crack in the egg, then gently mix with your hands until the dough just holds together. Avoid over-kneading to keep gnocchi tender.
- Shape the Gnocchi: Divide the dough into 4 pieces and roll each piece into a long rope about 2 cm thick. Cut the ropes into small pillow-shaped pieces and roll each piece over a fork to create ridges for sauce adherence.
- Cook the Gnocchi: Drop the gnocchi into lightly boiling salted water. Once they float to the surface after about 2 minutes, remove with a slotted spoon and set aside to add to the soup.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery, diced onion, minced garlic, and shredded carrots. Sauté for 2–3 minutes until onions become translucent to develop flavors.
- Add Chicken and Broth: Add the cooked, diced chicken breasts, 4 cups low-sodium chicken broth, salt, pepper to taste, and 1 teaspoon thyme to the pot. Bring the mixture to a boil.
- Cook Gnocchi in Soup: Gently stir in the gnocchi (homemade or store-bought) and boil for 3–4 minutes until they begin to cook through. Reduce heat and let simmer for 10 minutes to blend flavors.
- Finish the Soup: Stir in 2 cups half and half and roughly chopped spinach. Cook for 1–2 minutes until the spinach wilts.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup warm and enjoy.
Notes
- Cream Option: For a richer and creamier soup, substitute 1 cup of the half and half with heavy cream.
- Store-Bought Gnocchi: If short on time, store-bought gnocchi can be used instead of homemade.
- Chicken Preparation: Cook chicken breasts beforehand by baking, poaching, or pan-searing for ease and speed.
- Herb Variations: Thyme can be substituted or complemented with rosemary or parsley for different flavor profiles.
- Soup Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
