I’ll never forget the first time I tried Chicken Gnocchi Soup at Olive Garden. I was swaddled in a cozy sweater on a chilly day, biting into the creamy, dreamy concoction that immediately warmed me from the inside out. I was determined to recreate that same comforting experience right in my own kitchen and after a few attempts and many taste tests, I’m excited to share my own version, which I dare say is even better!

What Makes This So Good

Creamy, Flavorful Base: The combination of chicken broth, milk, and heavy cream creates an irresistible creamy texture.
Fresh Ingredients: Using fresh vegetables like celery and carrots gives the soup a wholesome feel.
Easy to Make: You can whip this up in about 30 minutes from start to finish!
Versatile: This soup is incredibly customizable to suit your tastes.

Ingredients

4 tablespoons (57g) butter
2 tablespoons (30ml) olive oil
1 cup (150g) chopped celery (about 2-3 stalks)
1 tablespoon (15g) minced garlic
1 cup (130g) shredded carrots
1/2 teaspoon (2.5g) salt
1/2 teaspoon (2.5g) black pepper
2 teaspoons (4g) onion powder
1 tablespoon (6g) Italian seasoning
1/4 cup (30g) all-purpose flour
3 cups (720ml) chicken broth
3 cups (720ml) milk
1.5 cups (360ml) heavy cream
2 cups (about 300g) cooked, shredded chicken meat (2 legs and 2 thighs, cooked)
8 ounces (227g) chopped frozen spinach
16 ounces (450g) gnocchi

Smart Swaps

Dairy-Free Option: Substitute heavy cream and milk with coconut milk for a dairy-free version.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Vegetarian Version: Replace chicken with chickpeas or tofu, and use vegetable broth.

Sourcing Tips

Freshness of Vegetables: Look for celery that is firm and crisp, and carrots that are vibrant in color without any soft spots.
Gnocchi Quality: Choose a quality brand or even try homemade gnocchi for a special touch.

Directions

In a large pot over medium heat, melt the butter and heat the olive oil together.
Once the butter is melted, add the chopped celery and cook for about 5-10 minutes until they’re soft.
Add the minced garlic and stir; let it cook for 2 minutes until fragrant.
Toss in the shredded carrots, salt, black pepper, onion powder, and Italian seasoning.
Add the flour and stir until the mixture is well combined. Cook for 2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth to break up any clumps.
Next, pour in the milk and heavy cream, stirring well.
Gently fold in the frozen spinach and shredded chicken.
Increase the heat to bring the soup to a boil.
Carefully add the gnocchi and boil for 4-5 minutes, or until they float to the top.
Serve hot or warm and enjoy!

Pro Tips

Make-Ahead: This soup can be made a day in advance. Just reheat gently on the stove.
Transport: If taking to a potluck, transport in an insulated container to keep it warm.
Re-Crisping: While you won’t need to re-crisp soup, make sure to thicken by gently simmering if it has thinned out.

Variations

Spicy Chicken Gnocchi: Add a dash of red pepper flakes for heat.
Mushroom Gnocchi: Stir in some sautéed mushrooms for an earthy flavor.
Lemon Chicken Gnocchi: Add a splash of lemon juice for a refreshing twist.

Serving Suggestions

Serve this soup with some crusty bread or a light salad for a complete meal.

Storage and Reheat

Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so slowly on the stove to maintain the creamy texture.

FAQs

Can I freeze this soup?
Yes, you can freeze it, but the texture may change slightly due to the cream. Thaw in the fridge overnight before reheating.
What if I don’t have shredded chicken?
You can quickly cook some chicken breasts in the pot or use a rotisserie chicken for convenience.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used! Just add it in at the end to wilt it properly.

Now that you have all the details, it’s time to gather your ingredients and start cooking. Your kitchen will smell amazing, and I bet you’ll fall in love with this meal just as much as I did!

Better Than Olive Garden Chicken Gnocchi Soup

Print Recipe

A creamy, flavorful chicken gnocchi soup that’s better than Olive Garden’s version, perfect for cozy days.

Total Time: 45 minutes
Yield: 6 servings

Ingredients

Scale

4 tablespoons (57g) butter
2 tablespoons (30ml) olive oil
1 cup (150g) chopped celery (about 2–3 stalks)
1 tablespoon (15g) minced garlic
1 cup (130g) shredded carrots
1/2 teaspoon (2.5g) salt
1/2 teaspoon (2.5g) black pepper
2 teaspoons (4g) onion powder
1 tablespoon (6g) Italian seasoning
1/4 cup (30g) all-purpose flour
3 cups (720ml) chicken broth
3 cups (720ml) milk
1.5 cups (360ml) heavy cream
2 cups (about 300g) cooked, shredded chicken meat (2 legs and 2 thighs, cooked)
8 ounces (227g) chopped frozen spinach
16 ounces (450g) gnocchi

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Instructions

In a large pot over medium heat, melt the butter and heat the olive oil together.
Once the butter is melted, add the chopped celery and cook for about 5-10 minutes until soft.
Add the minced garlic and stir; cook for 2 minutes until fragrant.
Toss in the shredded carrots, salt, black pepper, onion powder, and Italian seasoning.
Add the flour and stir until well combined. Cook for 2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth to break up any clumps.
Pour in the milk and heavy cream, stirring well.
Gently fold in the frozen spinach and shredded chicken.
Increase the heat to bring the soup to a boil.
Carefully add the gnocchi and boil for 4-5 minutes, or until they float to the top.
Serve hot or warm and enjoy!

Notes

This soup can be made a day in advance. Just reheat gently on the stove.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: None