If you have ever dreamed of recreating the cozy, creamy goodness of your favorite restaurant soup at home, then this Better Than Olive Garden Chicken Gnocchi Soup Recipe is going to blow your mind. It’s rich, comforting, and packed with tender chicken, pillowy gnocchi, fresh veggies, and a luscious broth that tastes like it’s been simmering for hours, even though it comes together quickly. This soup is the perfect way to warm up on a chilly evening or impress friends without the fuss. Trust me, once you try this soup, you’ll never look back at the takeout menu.
Ingredients You’ll Need
The beauty of this soup is how straightforward the ingredients are. Each one plays a crucial role, whether it’s the tender chicken breast providing hearty protein, the creamy milk and heavy cream creating that silky broth, or the fresh spinach adding a pop of color and nutrition. These simple staples come together to create a dish that’s as satisfying as it is delicious.
- 1 lb chicken breasts (boneless, skinless): Choose fresh or thawed chicken for tender, juicy meat in every bite.
- 1 tbsp olive oil: This adds a subtle fruity flavor and helps sear the chicken beautifully.
- 1 small onion, diced: Onions form the flavorful base for a rich soup broth.
- 2 cloves garlic, minced: Garlic brings aromatic warmth and depth.
- 3 cups chicken broth: Homemade or store-bought, it’s the soul of the soup’s liquid.
- 2 cups heavy cream: Heavy cream provides that luscious, creamy texture.
- 2 cups whole milk: Whole milk balances the richness without overpowering.
- 2 medium carrots, diced: Adds natural sweetness and vibrant color.
- 2 celery stalks, diced: Celery lends a subtle, fresh crunch to the base flavor.
- 1 tsp dried thyme: Thyme’s earthy notes complement the chicken beautifully.
- 1 tsp dried parsley: Parsley adds a fresh herbal brightness.
- 1/2 tsp salt (to taste): Essential for enhancing all the flavors.
- 1/4 tsp black pepper (to taste): A light peppery kick to complete the seasoning.
- 1 (16 oz) package potato gnocchi: These soft dumplings soak up all the delicious broth.
- 2 cups fresh spinach (or frozen, thawed and drained): Spinach adds a healthy, vibrant finish.
- 1/4 cup grated Parmesan cheese (optional for garnish): A nutty, salty topping that elevates each spoonful.
How to Make Better Than Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Cook the Chicken
Begin by heating the olive oil in a large pot over medium heat. Season your chicken breasts with salt and pepper before placing them in the pot. Cook the chicken breasts for about 7 to 8 minutes on each side until they’re golden brown and fully cooked through. This searing step locks in moisture so every bite is tender and juicy.
Step 2: Shred the Chicken
Once the chicken is cooked, remove it from the pot and let it cool just enough to handle. Then, shred the chicken using two forks. Shredding helps the chicken distribute evenly throughout the soup, so you get a bit in every mouthful.
Step 3: Sauté Aromatics and Vegetables
In the same pot, toss in your diced onions and minced garlic. Sauté these for 2 to 3 minutes until they’ve softened and become fragrant. Then add diced carrots, celery, dried thyme, dried parsley, salt, and pepper. Cook everything together for around 5 minutes, stirring occasionally. This builds a flavorful vegetable base for the soup.
Step 4: Simmer the Broth
Pour in the chicken broth, heavy cream, and whole milk. Stir everything to combine and bring the mixture to a gentle simmer. This gentle heat melds all the flavors together and creates the creamy, comforting broth that is the heart of this soup.
Step 5: Add the Gnocchi
Next, stir in the potato gnocchi. Cook them directly in the simmering broth for 3 to 4 minutes, just until they start floating to the top. This is a great signal that the gnocchi are perfectly cooked—soft and tender but not mushy.
Step 6: Finish with Chicken and Spinach
Return the shredded chicken to the pot, stirring it in evenly. Then toss in fresh spinach and allow it to wilt gently for 2 to 3 minutes. The spinach adds color and a fresh, healthy touch to this indulgent soup.
Step 7: Ready to Serve
Once everything is heated through and combined, your Better Than Olive Garden Chicken Gnocchi Soup Recipe is ready to enjoy. Ladle the soup into bowls and get ready for some serious comfort food bliss.
How to Serve Better Than Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
Adding grated Parmesan cheese on top is like the crown jewel on this soup. It melts slightly, adding a salty, nutty pop that brightens every bite. A sprinkle of freshly cracked black pepper or some chopped fresh parsley also makes a lovely finishing touch.
Side Dishes
This soup is a complete meal on its own but pairs beautifully with crusty bread or garlic breadsticks, perfect for soaking up all the delicious broth. A simple side salad with a tangy vinaigrette also balances the creamy richness of the soup.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual bread bowls for an undeniable wow factor. You can also bowl it up with a sprinkle of toasted pine nuts or crispy bacon bits on top for added texture and flavor. It’s a fun way to elevate this already amazing soup.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the soup covered to prevent it from drying out or absorbing other fridge odors. Be aware that gnocchi can absorb liquid and become softer over time.
Freezing
While you can freeze this soup, the gnocchi’s texture may change upon thawing. If you plan to freeze, consider leaving the gnocchi out and adding fresh ones when reheating. Freeze the broth and chicken mixture in a airtight container for up to 2 months.
Reheating
Reheat your soup gently on the stove over low to medium heat to prevent the dairy from separating. Stir frequently and add a splash of milk or broth if the soup has thickened too much. This will bring it back to creamy perfection.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the cooked chicken and add it in during the final step with the spinach.
Can I substitute heavy cream with something lighter?
You can use half-and-half or a mix of milk and a little butter, but keep in mind that the soup may be less creamy and rich than the original recipe.
Is it okay to use frozen spinach instead of fresh?
Yes, frozen spinach works well; just make sure it’s fully thawed and drained before adding to the soup to avoid excess water diluting the flavors.
What can I serve instead of gnocchi?
If you don’t have gnocchi, small pasta shapes like ditalini or mini shells can work, though the texture will be different.
Can I make this soup dairy-free?
For a dairy-free version, swap out the cream and milk for coconut milk or another plant-based alternative, and use dairy-free cheese or skip the Parmesan garnish.
Final Thoughts
This Better Than Olive Garden Chicken Gnocchi Soup Recipe is more than just a copycat dish—it’s a warm hug in a bowl that you can make anytime with simple ingredients. It’s creamy, hearty, and satisfying, perfect for cozy family dinners or impressing guests with a restaurant-worthy meal. Give it a try, and I promise it will earn a top spot on your go-to recipes list.
Print
Better Than Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A creamy, comforting chicken gnocchi soup that rivals your favorite Olive Garden recipe. Tender shredded chicken, hearty potato gnocchi, fresh spinach, and a flavorful blend of herbs simmered in a rich creamy broth make this soup perfect for cozy dinners.
Ingredients
Chicken and Base
- 1 lb chicken breasts (boneless, skinless)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups whole milk
Vegetables and Herbs
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 2 cups fresh spinach (or frozen, thawed and drained)
Additional Ingredients
- 1 (16 oz) package potato gnocchi
- 1/4 cup grated Parmesan cheese (optional for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook for 7-8 minutes per side until browned and fully cooked through.
- Shred the Chicken: Remove the chicken from the pot, let it cool slightly, and shred it using two forks.
- Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Cook for 2-3 minutes until the onion softens and the garlic becomes fragrant.
- Add Carrots and Celery: Stir in the diced carrots and celery along with dried thyme, dried parsley, additional salt, and pepper. Cook for 5 more minutes, stirring occasionally to combine flavors.
- Simmer the Broth: Pour in the chicken broth, heavy cream, and whole milk. Stir well and bring the mixture to a gentle simmer over medium heat.
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 3-4 minutes, or until the gnocchi float to the top, indicating they are done.
- Finish the Soup: Return the shredded chicken to the pot and stir in the fresh spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately for a warm, creamy meal.
Notes
- Use fresh spinach for best texture, but frozen spinach works well if properly thawed and drained.
- Adjust seasoning with additional salt and pepper to taste before serving.
- For a thicker soup, reduce the broth slightly or add a slurry of cornstarch mixed with water at the simmering step.
- Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on stovetop to avoid curdling.
- For a lighter version, substitute heavy cream with half-and-half or omit cream and increase milk.
