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Copycat Olive Garden Chicken Gnocchi Soup Recipe

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4.4 from 60 reviews

A creamy and comforting Copycat Olive Garden Chicken Gnocchi Soup featuring tender potato gnocchi, shredded rotisserie chicken, fresh vegetables, and a rich Parmesan cream broth seasoned with Italian herbs and a hint of lemon.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1 cup whole milk

Main Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 lb potato gnocchi
  • 1 cup matchstick carrots (about 2 whole carrots)
  • 2 cups baby spinach, roughly chopped
  • ¼ cup fresh parsley, finely chopped (plus more for serving)

Finishing Ingredients

  • ¾ cup heavy cream
  • ¾ cup grated Parmesan cheese (plus more for serving)
  • 2 tablespoons lemon juice (½ of a lemon)

Instructions

  1. Sauté Vegetables: In a 4-quart pot or Dutch oven, melt the butter and olive oil over medium heat. Add the diced onion and celery and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
  2. Add Seasonings and Flour: Stir in the minced garlic, Italian seasoning, Dijon mustard, kosher salt, and black pepper. Cook for 1 minute, stirring frequently to release aromas. Sprinkle the flour over the vegetables, stir well, and cook for an additional 1-2 minutes to form a roux.
  3. Incorporate Liquids: Gradually stir in the chicken broth followed by the whole milk, blending well to avoid lumps. Increase the heat to medium-high and bring the mixture to a boil.
  4. Add Chicken and Vegetables: Once boiling, add the shredded rotisserie chicken, potato gnocchi, and matchstick carrots. Lower the heat to medium-low and simmer for 5-7 minutes until the gnocchi is tender and carrots soften.
  5. Finish with Greens and Cream: Stir in the baby spinach and chopped parsley, cooking for 1-2 minutes until the spinach wilts. Reduce the heat to low and mix in the heavy cream, grated Parmesan cheese, and lemon juice, stirring gently until combined and warmed through.
  6. Serve: Ladle the soup into bowls and garnish with additional grated Parmesan, chopped parsley, and optional red pepper flakes for a touch of heat. Serve immediately while warm.

Notes

  • Using shredded rotisserie chicken saves time, but cooked chicken breasts or thighs can also be used.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk but expect slightly less richness.
  • Make sure to stir the flour well into the vegetables to prevent lumps in the soup base.
  • If fresh gnocchi is not available, frozen gnocchi works well too—just adjust cooking time accordingly.
  • The lemon juice brightens the soup and can be adjusted based on personal taste.
  • To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian American

Find it online: https://allyumcooks.com/copycat-olive-garden-chicken-gnocchi-soup-recipe/