Description
If you’ve ever found yourself craving that famous Chicken Gnocchi Soup from Olive Garden, you’re in for a treat! This copycat recipe delivers succulent shredded chicken, tender vegetables, and soft potato gnocchi, all swimming in a luxurious, herb-infused cream broth. It’s surprisingly simple to make and ready in under an hour, making it the perfect cozy meal for a chilly weeknight.
Ingredients
Units
Scale
- 4 slices Thick-Cut Bacon, chopped
- 2 tablespoons Unsalted Butter
- 1 Small Onion, finely diced
- 1 medium Celery Stalk, finely diced
- 1 medium Carrot, peeled and finely diced
- 1 Garlic Clove, minced
- 2 tablespoons All-Purpose Flour
- 4-6 cups Low-Sodium Chicken Broth
- 1 package (16 oz) Potato Gnocchi
- 3 cups Cooked Chicken, shredded
- 2 cups Half-and-Half or Heavy Cream
- 1 cup Fresh Spinach, chopped
- 1/2 cup Freshly Grated Parmesan
- 1 tbsp each Fresh Rosemary, Thyme, Basil (chopped)
- To taste Salt & Pepper
Instructions
- Crisp the Bacon: In a large soup pot over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, leaving about 1 teaspoon of grease in the pot.
- Sauté Aromatics: Add the diced onion, celery, and carrot. Cook for 6-8 minutes until soft.
- Add Herbs and Roux: Stir in garlic, rosemary, thyme, and basil; cook for 1 minute. Add butter and let melt. Sprinkle flour over vegetables and stir constantly for 1 minute to create a roux.
- Simmer with Broth: Slowly pour in 4 cups of chicken broth while stirring. Bring to a boil, then reduce heat to a gentle simmer.
- Cook Gnocchi and Chicken: Add chicken and gnocchi. Simmer for 5-10 minutes until gnocchi are tender. Add more broth if soup becomes too thick.
- Finish with Cream: Stir in cream, spinach, and Parmesan. Cook for 2-3 minutes until spinach wilts and soup is heated through. Do not boil.
- Serve: Season with salt and pepper. Serve hot, topped with crispy bacon.
Notes
- Uniform Veggies: Dicing your veggies small and uniform ensures they cook quickly and melt into every spoonful of soup.
- Don’t Boil: Once you add the cream or half-and-half, keep the heat low. Boiling can cause the dairy to separate or curdle.
- Thickening: The soup will naturally thicken as the gnocchi cook and release starch. Keep extra broth handy to adjust the consistency to your liking.
- Shortcut: Using rotisserie chicken significantly cuts down the cooking time!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course, Copycat
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 501 kcal
- Sugar: 5 g
- Sodium: 1211 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 116 mg
