Olive Garden chicken gnocchi soup is cooked chicken and potato gnocchi simmered in chicken broth with celery, carrots, onion and thyme, finished with half and half and fresh spinach, ready in 30 minutes. That makes this Olive Garden chicken gnocchi soup recipe a weeknight dinner that comes together faster than driving to the restaurant.
Adding the gnocchi directly to the broth at a boil and then dropping to a simmer is the step that controls the texture. Gnocchi cooks in 3 to 4 minutes at a boil, but it keeps absorbing liquid after that, so the 10-minute simmer that follows softens the dumplings into the soup and thickens the broth at the same time. Pull them too early and they sit in thin liquid with no body.
The chicken goes in already cooked and diced, which is why the whole recipe takes 30 minutes. The half and half and spinach are the last things into the pot and only cook for 1 to 2 minutes, just enough to wilt the spinach without browning or splitting the cream. Swap one cup of the half and half for heavy cream if you want it richer.
Olive Garden Chicken Gnocchi Soup
Course: Soups, DinnerCuisine: American, ItalianDifficulty: Easy4
servings10
minutes20
minutes523
kcalPre-cooked diced chicken and store-bought potato gnocchi in a thyme-seasoned chicken broth with sautéed celery, onion and carrots, finished with half and half and wilted spinach. Creamy, thick and on the table in half an hour.
Ingredients
3 to 4 boneless skinless chicken breasts, cooked and diced
1 stalk of celery, chopped
1/2 white onion, diced
2 teaspoons minced garlic
1/2 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
2 cups half and half
1 cup fresh spinach, roughly chopped
Directions
- Sauté the vegetables:Heat the olive oil in a large pot over medium heat. Add the celery, onion, garlic and carrots and sauté for 2 to 3 minutes until the onion is translucent.
- Simmer the chicken and gnocchi:Add the chicken, chicken broth, salt, pepper and thyme. Bring to a boil, then stir in the gnocchi. Boil for 3 to 4 minutes, then reduce the heat and simmer for 10 minutes.
- Finish and serve:Stir in the half and half and spinach. Cook for another 1 to 2 minutes until the spinach is tender. Taste, adjust salt and pepper, and serve.
FAQs
Do you need to cook the chicken first?
Yes, and this is not optional. The chicken goes into the pot already cooked and diced because the total cook time is only 20 minutes, which is not long enough to poach raw chicken safely. Dice it and cook it in a little olive oil with salt and pepper before you start, or use leftover roasted or rotisserie chicken pulled straight from the fridge.
Can you use homemade gnocchi instead of store-bought?
Yes, but adjust the timing. Homemade gnocchi is softer and cooks faster, so it may break apart during the 10-minute simmer. Add it later and shorten the simmer to 5 minutes, checking the texture as you go. Store-bought and frozen gnocchi are denser and hold up better in soup.
Why did my soup get too thick after sitting?
The gnocchi keeps absorbing liquid even off the heat, so the soup thickens considerably as it sits and especially overnight. Add a splash of broth or half and half when you reheat and stir until it loosens back to a spoonable consistency. This is normal and happens with every gnocchi soup.
Can you make this in a slow cooker?
Yes, and the author gives a specific method. Sauté the vegetables and garlic first, then put the cooked chicken and vegetables into the slow cooker with the broth, thyme, salt and pepper. Cook on low for 3 to 4 hours, adding the gnocchi for the last hour. Stir in the half and half and spinach just before serving.
How do you store and reheat leftovers?
Leftovers keep in the fridge for 3 to 4 days in a sealed container. The gnocchi will swell and the soup will thicken into something closer to a stew, which is actually how most people prefer the leftovers. Reheat gently on the stove with extra broth to thin it, and avoid a hard boil or the half and half may split.
