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One of Olive Garden’s favorite soups, Chicken Gnocchi Soup, is creamy and easy to make!
Fresh carrots and spinach, tender chicken, and pillowy potato gnocchi, in the most delicious creamy chicken broth make for an amazing winter night meal!
Ingredients for Olive Garden Chicken Gnocchi Soup
- Cooked chicken breast
- Olive oil
- Butter
- Carrots
- Onion
- Garlic
- Flour
- Chicken broth
- Milk
- Italian seasoning
- Parsley flakes
- Red pepper flakes
- Salt
- Pepper
- Potato gnocchi
- Fresh baby spinach
How to Make Olive Garden Chicken Gnocchi Soup
1. Heat the oil and butter in a large Dutch oven or pot over medium-high heat and saute the onion, garlic, and shredded carrots until the onion is translucent, about 3 minutes.
2. Sprinkle the flour into the veggies and cook for about 2 minutes.
3. Whisk in the chicken broth, milk, Italian seasoning, parsley flakes, red pepper flakes, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes.
4. Add the shredded chicken and gnocchi, and simmer until the gnocchi are cooked, about 8 minutes.
5. Remove from heat, and stir in the spinach until wilted. Serve while hot.
Can I Freeze Olive Garden Soup?
It is not recommended to freeze this soup. Potato gnocchi do not freeze well, their texture might change once thawed. This soup is better done and enjoyed fresh!
If you have leftovers, let them come to room temperature, store them in an airtight container, and refrigerate for up to 4 days.
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What to Serve with Olive Garden Chicken Gnocchi Soup?
Serve this soup with a side salad and a thick slice of toasted bread to absorb all that delicious broth. This soup has vegetables, chicken, and gnocchi, making it a complete meal.
This creamy soup is hearty and full of veggies, chicken, and pillowy soft gnocchi!
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Olive Garden Chicken Gnocchi Soup
One of Olive Garden’s favorite soups, Chicken Gnocchi Soup, is creamy and easy to make!
Ingredients
- 2 cups cooked shredded chicken breast
- 1 tbsp olive oil
- 3 tbsp butter
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 cup carrots, shredded
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups milk
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- 1 tsp parsley flakes
- ½ tsp red pepper flakes
- 1 tsp salt
- Ground black pepper to taste
- 16 oz package potato gnocchi
- 2 cup baby spinach
Instructions
- Heat the oil and butter in a large Dutch oven or pot over medium-high heat and saute the onion, garlic, and shredded carrots until the onion is translucent, about 3 minutes.
- Sprinkle the flour into the veggies and cook for about 2 minutes.
- Whisk in the chicken broth, milk, Italian seasoning, parsley flakes, thyme, red pepper flakes, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes.
- Add the shredded chicken and gnocchi, and simmer until the gnocchi are cooked, about 8 minutes.
- Remove from heat, and stir in the spinach until wilted. Serve while hot.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 427Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgCarbohydrates: 49gFiber: 3gSugar: 8gProtein: 25g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.