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Olive Garden Chicken Gnocchi Soup Copycat Recipe

A close-up of a hearty bowl of olive garden chicken gnocchi soup, featuring tender gnocchi, shredded chicken, carrots, and fresh parsley.
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Make a creamy, comforting bowl of chicken and gnocchi soup at home that tastes just like the restaurant favorite. This easy stovetop recipe is perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16 ounce) package potato gnocchi
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Add the uncooked gnocchi to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the top.
  6. Return the cooked chicken to the pot. Reduce the heat to low.
  7. Stir in the heavy cream and Parmesan cheese until the soup is smooth and heated through. Do not let the soup boil after adding the cream.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • You can use pre-cooked rotisserie chicken instead of raw chicken to save cooking time. Add it in step 6 with the heavy cream.
  • For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup in step 6 before adding the cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchnkudos.com/olive-garden-chicken-gnocchi-soup/