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OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP centered hero view, clean and uncluttered
Yesica Andrews

Olive Garden Style Chicken and Gnocchi Soup Easy Weeknight Recipe

This Olive Garden Style Chicken and Gnocchi Soup is an easy dinner option perfect for a comforting weeknight meal. It’s a creamy chicken soup loaded with tender chicken, soft potato gnocchi, fresh spinach, and flavorful herbs – a great choice for a family dinner or a hearty comfort soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 420
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
  • 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, pepper, garlic powder, onion powder, and Herbes de Provence in a mixing bowl.
  2. Warm the olive oil in a large Dutch oven over medium-high heat.
  3. Add the seasoned chicken to the pot and cook it until it’s browned and cooked through, about 6 to 8 minutes.
  4. Take the chicken out of the pot and set aside for later.
  5. Turn the heat down to medium and melt the butter in the same pot.
  6. Add diced onion, celery, and shredded carrots, then cook for around 4 minutes until vegetables soften and release their aromas.
  7. Sprinkle the flour over the vegetables and stir until it’s completely incorporated and coats the veggies.
  8. Gradually add the chicken broth and heavy cream, stirring constantly to blend everything smoothly.
  9. Season the soup with Italian seasoning, dried thyme, and 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 along with the fresh spinach and potato gnocchi.
  12. Cover the pot and let the soup simmer for 8 minutes, or until the gnocchi is soft and the soup has thickened to your preference.
  13. Sample the soup and add more salt or pepper if needed.
  14. Serve the soup hot, ideally paired with some garlic breadsticks on the side!

Notes

  • For best results, use fresh spinach and fresh potato gnocchi. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.