Olive Garden-Inspired Chicken Gnocchi Soup
When the onion, carrots, and celery start to soften in butter and olive oil, the kitchen smells like the beginning of a proper pot of soup. I keep the vegetables…
By Ava
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Reading time: 9 min
Tip: save now, make later.
When the onion, carrots, and celery start to soften in butter and olive oil, the kitchen smells like the beginning of a proper pot of soup. I keep the vegetables evenly diced so they cook at the same pace, then let the flour coat them before any liquid goes in. That order gives this Olive Garden-Inspired Chicken Gnocchi Soup a gently thick broth without little flour clumps to chase around the pot.
Half-and-half makes the broth creamy without burying the chicken and vegetables, and potato gnocchi turn it into a hearty one-pot meal. I keep the heat gentle once the broth is in; a hard boil isn’t needed to get the carrots tender or the soup to thicken. The chicken warms through with the gnocchi, and the spinach goes in at the very end, just long enough to turn bright and wilted. Each spoonful is creamy, savory, and full of tender gnocchi.
Kitchen Note
Stay close when the garlic hits the pot. It needs only about 30 seconds to smell fragrant, and moving on promptly keeps those small pieces from browning before the flour goes in.
Save this Olive Garden-Inspired Chicken Gnocchi Soup for a creamy bowl with tender potato gnocchi, shredded chicken, and spinach.
Why the Flour Goes In Before the Chicken Broth
A thin, loose broth can make a chicken-and-gnocchi soup feel more like a bowl of noodles than a creamy soup. Here, the flour goes over the softened vegetables while they’re still coated in butter and oil. Stirring it for a full minute lets the flour mix evenly with the fat before the liquid arrives, so it can thicken the broth throughout instead of forming pasty pockets.
Whisking in the broth and half-and-half gradually gives you control over that texture. Start with a little liquid and whisk until the flour mixture looks smooth, then continue adding the rest in a steady stream. Once everything is combined, the soup should look creamy but still pour easily; it thickens a little more as the carrots simmer. The goal isn’t a spoon-standing-thick sauce. A gently thickened broth leaves room for the gnocchi and chicken to sit comfortably in every spoonful.
What Gives This Chicken Gnocchi Soup Its Creamy, Savory Balance
- Butter and olive oil — Together, they give the vegetables a rich base while keeping the butter from being the only cooking fat. The butter doesn’t need to be a specialty brand here; fresh, ordinary unsalted butter works well.
- Onion, carrots, and celery — This trio builds the savory base and gives the soup a little sweetness and texture. Evenly diced pieces soften together, so you don’t end up with crunchy carrot beside a very soft onion.
- Garlic — Freshly minced garlic gives the broth a clear savory note. Mince it shortly before cooking so it doesn’t dry out while it waits.
- All-purpose flour — Flour thickens the broth and helps create the creamy texture. It’s worth measuring level and stirring it through the vegetables so it doesn’t stay in dry lumps.
- Low-sodium chicken broth — The broth is the main savory liquid, and a low-sodium version leaves you room to season the finished soup without it turning too salty. A standard store-brand broth is fine.
- Half-and-half — This brings more richness than milk while keeping the broth lighter than one made with heavy cream. Use fresh half-and-half for the smoothest, cleanest flavor.
- Italian seasoning — A dried herb blend distributes seasoning throughout the broth without adding another prep step. Give the jar a sniff; dried herbs that have lost their aroma won’t contribute much.
- Potato gnocchi — The soft, pillowy dumplings make this soup filling and give it its recognizable character. Their cooking time varies by package, so use the package directions as your guide.
- Cooked shredded chicken — Since the chicken is already cooked, it only needs to heat through in the soup. Shredded pieces tuck into the broth and are easy to catch on a spoon.
- Baby spinach — The tender leaves wilt quickly and add a fresh, leafy finish. Keep them out of the pot until the gnocchi are cooked so they don’t spend extra time simmering.
Building the Soup Without Overcooking the Gnocchi
Soften the vegetables before adding garlic
Melt the butter with the olive oil in a 5-quart Dutch oven over medium heat. Add the onion, carrots, and celery, stirring occasionally for 5 to 7 minutes, until they’ve softened. Stir in the garlic and cook until fragrant, about 30 seconds. If the vegetables still feel firm, give them time here; they won’t soften as quickly once they’re surrounded by liquid.
Coat the vegetables, then whisk in the liquids
Sprinkle the flour over the vegetables and stir constantly for 1 minute, scraping across the bottom of the pot so no flour sits in a dry patch. Gradually whisk in the chicken broth and half-and-half until the mixture looks smooth. Stir in the Italian seasoning, salt, and pepper. If you pour in the liquid all at once, flour can gather into lumps, so keep whisking as it goes in.
Simmer gently until the carrots are tender
Bring the soup to a gentle simmer over medium heat, then reduce the heat to medium-low. Stir occasionally as it cooks for 8 to 10 minutes, until the carrots are tender and the broth has thickened slightly. Keep the surface at a gentle simmer rather than a rolling boil; boiling isn’t needed and can make a creamy soup less smooth.
Add the gnocchi, chicken, and spinach in order
Stir in the gnocchi and cooked shredded chicken, then cook according to the gnocchi package directions, usually 2 to 4 minutes. The dumplings should be tender and floating, and the chicken should be hot. Stir in the spinach and cook for about 1 minute, just until the leaves wilt. Take the pot off the heat once the spinach is soft so it keeps its fresh green color.
Three Simple Changes That Still Keep the Soup Balanced
Make it gluten-free with two swaps
Replace the all-purpose flour with a 1:1 gluten-free flour blend, and use gluten-free potato gnocchi. Both changes matter because many gnocchi contain wheat. The soup may be a little less silky depending on the flour blend, but it will still have a creamy broth.
Trade the spinach for kale
Use an equal volume of chopped kale in place of the baby spinach. Stir it in earlier than the spinach and let it cook until tender; kale has a sturdier leaf and won’t wilt in a minute. The finished soup will have a more substantial leafy texture.
Use cooked shredded turkey
Swap in the same amount of cooked shredded turkey for the chicken. It warms through in the same stage and keeps the soup hearty, though the flavor is a little more mellow than chicken.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours in shallow, airtight containers and use within 3 to 4 days. The gnocchi will continue to absorb broth, so they’ll be softer after chilling.
- Freezer: The finished soup isn’t ideal for freezing; the gnocchi can turn soft and the half-and-half broth may separate. For better texture, freeze the vegetable-and-broth base before adding the half-and-half, gnocchi, and spinach. Thaw it in the refrigerator overnight, then heat the base gently and finish the soup with those ingredients and the cooked chicken.
- Reheating: Warm leftovers on the stovetop over medium-low heat, stirring gently; add a little chicken broth if the soup has thickened too much. Reheat to 165°F, and avoid bringing the creamy soup to a boil.
Questions That Come Up While Making Chicken Gnocchi Soup
Olive Garden-Inspired Chicken Gnocchi Soup
Ingredients
Equipment
Method
- In a 5-quart Dutch oven over medium heat, melt the butter with the olive oil.
- Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute.
- Gradually whisk in the chicken broth and half-and-half, then stir in the Italian seasoning, salt, and pepper.
- Bring the soup to a gentle simmer over medium heat, then reduce the heat to medium-low and cook, stirring occasionally, until the carrots are tender and the soup has thickened slightly, 8 to 10 minutes; do not boil.
- Stir in the gnocchi and cooked chicken and cook according to the gnocchi package directions, usually 2 to 4 minutes, until the gnocchi are tender and floating and the chicken is hot.
- Stir in the spinach and cook until wilted, about 1 minute.