Copycat Olive Garden Chicken Gnocchi Soup Recipe (Thick, Creamy, 30 Minutes)

Name: Copycat Olive Garden Chicken Gnocchi Soup Recipe (Thick, Creamy, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 4 garlic cloves (minced); 1/2 of a small sweet onion (diced); 2 stalks of celery (chopped); 1/2 cup shredded carrots or matchstick carrots; 1/4 cup all-purpose flour; 4 cups low sodium chicken broth; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon Italian seasoning; 1 teaspoon dried basil; 1/2 teaspoon mustard powder; 1/4 teaspoon red pepper flakes {optional}; 1 pound boneless skinless chicken breasts, (cooked and diced); 16 ounces potato gnocchi; 2 cups fresh spinach - roughly chopped; 2 cups cream or half and half

This thick, creamy Copycat Olive Garden Chicken Gnocchi Soup Recipe tastes just like Olive Garden's and comes together in 30 minutes. Tender chicken, pillowy gnocchi, and fresh spinach in a rich herb-seasoned broth.

Prep10 min
Cook20 min
Total30 min
Makes6 servings
Calories574

Ingredients

6 servings

2 tablespoons butter
4 garlic cloves (minced)
1/2 of a small sweet onion (diced)
2 stalks of celery (chopped)
1/2 cup shredded carrots or matchstick carrots
1/4 cup all-purpose flour
4 cups low sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon mustard powder
1/4 teaspoon red pepper flakes {optional}
1 pound boneless skinless chicken breasts, (cooked and diced)
16 ounces potato gnocchi
2 cups fresh spinach - roughly chopped
2 cups cream or half and half

Method

1
Heat a large pot or dutch oven over medium heat. Add the butter and heat until it melts stirring the whole time.
2
Add the garlic and saute for two minutes. Add the onions, celery and carrots and saute until soft, about 4-5 minutes.
3
Add the flour and stir well. Cook the vegetables with the flour, stirring constantly until the flour begins to brown.
4
Slowly add the chicken broth, stirring as you add them in {you want to add these slowly to help create a thicker soup}.
5
Add the salt, pepper, thyme, Italian seasoning, basil, mustard powder and crushed red pepper and stir well.
6
Add the chicken breasts in to the pot {if using pre-cooked chicken you can skip this step}.
7
Bring the broth to a gently simmer and cook until the chicken is cooked through or until the chicken reaches an internal temperature of 165 degrees F {about 8-10 minutes}. Use a slotted spoon to remove the chicken and dice it. Add it back into the pot and stir.
8
Continue to simmer the soup for another 4-5 minutes to thicken it. Add the gnocchi in to the pot and simmer for another 5 minutes or until the gnocchi is cooked through {follow package directions on cook time for your gnocchi}.
9
Reduce the heat to low and add in the half and half and stir until combined. Add the spinach into the pot. Stir until the spinach is wilted. Garnish with fresh thyme and parsley. Serve with crusty bread. Store the soup in an airtight container for up to 4 days.

Notes

Feel free to use leftover chicken or shredded rotisserie chicken if you have it. If you have sliced carrots you will want to make sure they are thinly sliced so they cook through. Storing leftovers: Let this olive garden’s chicken gnocchi soup come to room temperature before storing. Pour it into an airtight container, and keep it in the refrigerator for up to 4 days. Reheat on the stovetop, simmering and stirring until fully heated through. Alternatively warm the soup up in the microwave to 2 minutes.