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Copycat Olive Garden Chicken Gnocchi Soup

Copycat Olive Garden chicken gnocchi soup brings tender shredded chicken, potato gnocchi, and baby spinach together in a creamy, gently simmered broth. The vegetables soften in butter first, adding a savory base to this cozy soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 cup yellow onion finely diced
  • 1 cup celery thinly sliced
  • 1 cup carrots shredded
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 1 lb chicken breasts boneless, skinless
  • 2 cups half-and-half
  • 1 package (16 oz) potato gnocchi refrigerated
  • 3 cups baby spinach

Method
 

  1. Melt the butter over medium heat, then add the onion, celery, and carrots; cook for 6–8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute.
  3. Gradually stir in the chicken broth, then add the salt, pepper, thyme, and chicken; bring to a gentle simmer and cook uncovered for 12–18 minutes, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a plate and shred it with two forks.
  5. Stir the half-and-half and gnocchi into the pot and simmer for 3–5 minutes, until the gnocchi are tender; stir in the shredded chicken and spinach and cook for 1–2 minutes, until the spinach wilts.

Notes

For tender chicken, check that it reaches 165°F in the thickest part. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cream and gnocchi can change texture. For a gluten-free variation, use a gluten-free flour blend and gluten-free gnocchi.