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OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP centered hero view, clean and uncluttered
Thomas Baker

Olive Garden Style Chicken and Gnocchi Soup Easy Cozy Dinner

Enjoy a creamy and comforting Olive Garden Style Chicken and Gnocchi Soup that's perfect for an easy dinner or a family weeknight meal. Loaded with tender chicken, soft gnocchi, fresh spinach, and aromatic herbs, this quick recipe comes together in under 45 minutes making it an ideal comfort soup for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Herbes de Provence
  • 1 tbsp olive oil
  • 1/2 stick 4 tbsp unsalted butter
  • 1/2 medium onion diced
  • 2 celery stalks diced
  • 2 carrots shredded
  • 2 tbsp all-purpose flour
  • 3 cups chicken broth
  • 2 cups heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 6 oz fresh spinach
  • 16 oz potato gnocchi

Method
 

  1. Season the diced chicken with salt, black pepper, garlic powder, onion powder, and Herbes de Provence in a medium bowl.
  2. Warm the olive oil in a large Dutch oven over medium-high heat.
  3. Add the chicken pieces and sauté them until they develop a golden-brown color and are cooked through, about 6 to 8 minutes.
  4. Transfer the cooked chicken to a plate and set aside.
  5. Lower the heat to medium and melt the butter in the same pot.
  6. Add the chopped onion, celery, and shredded carrots and cook for around 4 minutes until the vegetables soften and produce a fragrant aroma.
  7. Sprinkle the flour over the vegetables and mix well to coat them, cooking briefly until the flour is no longer visible.
  8. Gradually whisk in the chicken broth and heavy cream, blending everything together smoothly.
  9. Mix in the Italian seasoning, dried thyme, and ground nutmeg.
  10. Bring the mixture up to a gentle boil, then reduce the heat to maintain a simmer.
  11. Return the cooked chicken to the pot and stir in the fresh spinach and gnocchi.
  12. Cover the pot and simmer for about 8 minutes until the gnocchi becomes tender and the soup reaches the desired thickness.
  13. Season with additional salt and pepper to taste.
  14. Serve the soup warm and enjoy it with garlic breadsticks if desired.

Notes

  • For best results, use fresh spinach and fresh potato gnocchi. Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.