Olive Garden Copycat Chicken Gnocchi Soup

If you’re like me and love Olive Garden’s Chicken gnocchi soup then this one’s for you! This is a copycat recipe but I’d like to think I’ve made it even better :). This recipe features soft pillowy gnocchi in a creamy dreamy broth with shredded chicken and handfuls of veggies sauteed in italian spices.

Info and tips

This one’s all about taking your time. Most soups are in my opinion. Soups are very comforting and filled with love from whoever makes them. I love to take my time through each step, ensuring all the flavours are meeting and blossoming with each other. If you have the time, try to slowly enjoy the process, cooking can be very peaceful if you let it!

The step where I take the most time is the roux. Before You add the butter and flour make sure the onion, celery, carrots, and garlic have had enough time to soften and really melt into each other. I also like to add my seasonings before the roux. This helps toast them and bring out even more flavour.

When you add the chicken broth to the roux do it slowly mixing as you go to avoid any clumping. You can also warm the chicken broth up a bit before so it doesn’t shock the roux. I also add the cream fairly slowly to avoid any curdling (although it should be fine because cream has such a high fat content).

Ingredients

• 2 chicken breasts
• olive oil
• 1 white onion
• 2 celery sticks
• 2 carrots
• 6 garlic cloves
• salt & pepper (to taste)
• tsp italian seasoning
• pinch of red pepper flakes
• 4 tbsp butter
• 1/4 cup flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/4 cup milk
• 500g gnocchi
• handful of spinach
• parmesan (to taste)
• small handful of fresh parsley
• squeeze of lemon

Instructions

1. Begin by dicing the onion and celery. Julienne the carrots with a julienne peeler (<- i like that one) and mince the garlic.
2. Prep the chicken breast by removing any fat and season well. Add to a well oiled pan on medium heat. Cook for a few minutes on each side until browned. Remove, set aside, and cover to rest.
3. To a oiled large pot on medium low heat, add the onions. Cook these down for a few minutes before adding the celery and carrot. Let this saute until soft before adding the garlic and listed seasonings.
4. Add the butter to the veggies. Once melted sprinkle in the flour. Mix this well until no flour remains.
5. Slowly add the chicken broth bits at a time while mixing to avoid clumping. Let this come to a gentle simmer before slowly adding the cream and milk. Mix well.
6. Meanwhile shred the chicken with two forks.
7. Once mixture is gently simmering add the gnocchi. Let cook for two minutes.
8. Shut the heat off and add the shredded chicken, spinach, parmesan, parsley, and a squeeze of lemon. Taste here and add any extra seasonings you desire. Serve and enjoy!

See below for a video tutorial!

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Olive Garden Copycat Chicken Gnocchi Soup

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

This recipe features soft pillowy gnocchi in a creamy dreamy broth with shredded chicken and handfuls of veggies sauteed in italian spices.

Ingredients

• 2 chicken breast
• olive oil
• 1 white onion
• 2 celery sticks
• 2 carrots
• 6 garlic cloves
• salt & pepper (to taste)
• tsp italian seasoning
• pinch of red pepper flakes
• 4 tbsp butter
• 1/4 cup flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/4 cup milk
• 500g gnocchi
• handful of spinach
• parmesan (to taste)
• small handful of fresh parsley
• squeeze of lemon

Instructions

1

Begin by dicing the onion and celery. Julienne the carrots with a julienne peeler and mince the garlic.

2

Prep the chicken breast by removing any fat and season well. Add to a well oiled pan on medium heat. Cook for a few minutes on each side until browned. Remove, set aside, and cover to rest.

3

To a oiled large pot on medium low heat, add the onions. Cook these down for a few minutes before adding the celery and carrot. Let this saute until soft before adding the garlic and listed seasonings.

4

Add the butter to the veggies. Once melted sprinkle in the flour. Mix this well until no flour remains.

5

Slowly add the chicken broth bits at a time while mixing to avoid clumping. Let this come to a gentle simmer before slowly adding the cream and milk. Mix well.

6

Meanwhile shred the chicken with two forks.

7

Once mixture is gently simmering add the gnocchi. Let cook for two minutes.

8

Shut the heat off and add the shredded chicken, spinach, parmesan, parsley, and a squeeze of lemon. Taste here and add any extra seasonings you desire. Serve and enjoy!