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This creamy Olive Garden Chicken Gnocchi Soup recreates the restaurant favorite in your own kitchen, bringing together tender chicken, pillowy potato gnocchi, and fresh vegetables in a velvety broth that's pure comfort in every spoonful.
I first made this soup during a particularly cold winter evening when my family was craving something warm and comforting but I didn't want to leave the house. The moment they tasted it they declared it better than the restaurant version and now it's requested at least twice a month in our home.
Ingredients
- Butter and avocado oil: Create the perfect base for sautéing vegetables while adding richness to the final soup
- Sweet onion, celery, and carrots: Form the aromatic foundation that gives the soup its depth of flavor
- Fresh garlic: Adds essential aromatic notes that make this soup truly special
- Chicken thighs: Provide more flavor and tenderness than breast meat would in this application
- Dried herbs like thyme and oregano: Infuse the broth with Italian inspired warmth
- Half and half: Creates the signature creamy texture without being too heavy
- Potato gnocchi: Are the star ingredient offering pillowy bites throughout the soup
- Fresh spinach: Adds color, nutrition, and slight earthiness to balance the richness
Step-by-Step Instructions
- Start with the Aromatics:
- Begin by melting butter with avocado oil in a large Dutch oven over medium heat. Add the diced onion, celery, and carrots, cooking for exactly 2-3 minutes until they just begin to soften. The vegetables should become slightly translucent but not browned. Add minced garlic and cook for precisely 30 seconds more until fragrant, being careful not to burn it as this would create bitterness.
- Create the Flavorful Broth:
- Pour in chicken broth and add thyme, oregano, salt, and pepper, stirring to combine everything thoroughly. These herbs need to bloom in the hot liquid to release their full flavor potential. The broth should have a fragrant herbal aroma at this point.
- Cook the Chicken:
- Add chicken thighs to the pot, ensuring they're completely submerged in the liquid. Bring everything to a boil, then immediately reduce to medium-low heat. Cover and simmer for 15-20 minutes until chicken is completely cooked through, reaching 165°F internally. The slow simmer allows the chicken to remain tender while flavoring the broth.
- Shred and Return the Chicken:
- Remove the chicken pieces to a cutting board and use two forks to shred into bite-sized pieces. The meat should pull apart easily if properly cooked. Return all shredded chicken to the pot, distributing it evenly throughout the soup.
- Complete the Soup:
- Pour in the half and half and increase heat to bring the soup back to a gentle boil. Once bubbling, add the gnocchi and chopped spinach, cooking for just 1-2 minutes. Watch carefully for the gnocchi to float to the surface, which indicates they're perfectly cooked. The spinach will wilt quickly into the hot soup.
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The potato gnocchi are truly what make this soup special. I discovered after many attempts that store bought gnocchi actually work perfectly in this recipe and save significant time. My daughter once claimed she could eat an entire bowl of just the gnocchi floating in the creamy broth which inspired me to always add a few extra to the pot.
Perfect Pairings
This soup needs little accompaniment but a warm crusty bread like ciabatta or a rustic Italian loaf makes the perfect partner. The bread can be used to soak up every last drop of the flavorful broth. A simple side salad with a light vinaigrette provides a nice contrast to the richness of the soup creating a complete and balanced meal.
Storage and Reheating
Store leftover soup in airtight containers in the refrigerator for up to 4 days. The gnocchi will continue to absorb the broth making the soup thicker over time. When reheating add a splash of chicken broth or water to reach your desired consistency. Warm over medium heat on the stovetop rather than using a microwave for the best texture preservation.
Smart Substitutions
If you prefer a lighter version substitute the half and half with a mixture of 2 cups warm milk and 4 tablespoons cornstarch whisked together. Plant based milks like unsweetened almond or oat milk can work wonderfully for those avoiding dairy. While chicken thighs provide the most flavor chicken breasts are a leaner option that works well too. Cauliflower gnocchi offers a lower carb alternative with a similar texture to traditional potato gnocchi.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted for thighs. However, thighs provide a richer flavor and juicier texture.
- → How can I make this soup lighter?
To lighten the soup, use 2 cups of warmed milk combined with 4 tablespoons of cornstarch instead of half and half.
- → Can I use homemade gnocchi?
Absolutely! Homemade potato gnocchi adds a personal touch and enhances the dish’s texture and flavor.
- → How do I store leftovers?
Store cooled soup in an airtight container in the fridge for up to 3-4 days. Note that the gnocchi may break down over time.
- → Can I freeze this soup?
Yes, you can freeze the soup for up to 3-4 months, but it’s best to do so before adding the gnocchi to preserve its texture upon reheating.
- → What herbs can I use as garnish?
Fresh flat-leaf parsley works well as a garnish, but you can also use fresh thyme or basil for added flavor.