If you have ever found yourself craving a comforting, creamy soup that feels like a big warm hug, then this Better Than Olive Garden Chicken Gnocchi Soup Recipe is about to become your new favorite. It captures all the soul-soothing flavors and rich, velvety texture of the beloved restaurant classic but elevates it with fresh ingredients and a little homemade magic. Imagine tender chicken, pillowy gnocchi, and a luscious broth brimming with fragrant herbs and vibrant greens—each spoonful is pure bliss that you can whip up right in your own kitchen!
Ingredients You’ll Need
Gathering the right ingredients is key to making this soup shine, but don’t worry—it’s mostly pantry staples and a few simple fresh elements that come together effortlessly. Each component plays a crucial role, from the tender chicken that adds hearty protein to the spinach that brings freshness and color, ensuring your soup tastes balanced and satisfying.
- 1 lb chicken breasts (boneless, skinless): Use fresh or thawed chicken for the juiciest, most tender meat in your soup.
- 1 tbsp olive oil: Perfect for lightly sautéing the chicken and veggies without overpowering flavor.
- 1 small onion, diced: Adds a subtle sweetness and depth when softened in the pot.
- 2 cloves garlic, minced: Garlic brings that aromatic punch you want with every spoonful.
- 3 cups chicken broth: The simmering base that builds up the heart of the soup.
- 2 cups heavy cream: Gives the soup its signature creamy texture and richness.
- 2 cups whole milk: Lightens the cream just enough, balancing creaminess and smoothness.
- 2 medium carrots, diced: Adds a subtle crunch and natural sweetness.
- 2 celery stalks, diced: Lends a fresh, herbaceous flavor and lovely texture.
- 1 tsp dried thyme: This herb infuses the soup with fragrant, earthy notes.
- 1 tsp dried parsley: Brightens up the flavor and adds a touch of color.
- 1/2 tsp salt (to taste): Essential to enhance and balance all the flavors.
- 1/4 tsp black pepper (to taste): Adds just the right hint of warmth and spice.
- 1 (16 oz) package potato gnocchi: These soft pillows soak up the broth and bring delightful texture.
- 2 cups fresh spinach (or frozen, thawed and drained): Adds bright color and a nutritious boost to the soup.
- 1/4 cup grated Parmesan cheese (optional for garnish): A salty, nutty finish that takes this soup over the top.
How to Make Better Than Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Cook the Chicken
Start by heating the olive oil in a large pot over medium heat. Season your chicken breasts generously with salt and pepper. Place them in the pot and cook for about 7-8 minutes on each side, until they develop a beautiful golden crust and are cooked through. Removing the chicken while keeping all those flavorful browned bits in the pot is crucial for building deep flavor in the next steps.
Step 2: Shred the Chicken
Let the chicken cool just enough to handle, then grab two forks and shred it into bite-sized pieces. This shredded chicken will soak up the creamy broth perfectly and provide tender bites in every spoonful of your soup.
Step 3: Sauté the Vegetables
In the same pot with all those delicious drippings, toss in the diced onion and minced garlic. Sauté for 2 to 3 minutes until they soften and become fragrant, creating a wonderful flavor base. Then add the diced carrots, celery, dried thyme, dried parsley, salt, and pepper. Cook for another 5 minutes, stirring occasionally to let these flavors mingle and soften just right.
Step 4: Simmer the Broth
Pour in the chicken broth, heavy cream, and whole milk, stirring everything to combine. Bring the mixture to a gentle simmer on medium-low heat, allowing the creaminess to meld with the savory broth and veggies, creating the rich base that defines this soup.
Step 5: Add the Gnocchi
Once your broth is simmering, stir in the potato gnocchi. They will cook quickly—about 3 to 4 minutes—and rise to the top when they’re perfectly tender. These delightful little pillows add that signature chewy, soft texture that makes this soup stand out.
Step 6: Finish with Chicken and Spinach
Return the shredded chicken to the pot and stir in the fresh spinach. Cook for an additional 2 to 3 minutes until the spinach wilts into the creamy broth, offering a fresh pop of color and a nutritious layer of flavor.
How to Serve Better Than Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
Adding garnishes elevates your soup from delightful to downright amazing. Sprinkle a handful of grated Parmesan cheese on top to add a nutty, salty finish that melts gently into the warmth of the broth. A crack of fresh black pepper or a few delicate fresh parsley leaves also brighten up the bowl effortlessly.
Side Dishes
This soup is hearty on its own but pairs beautifully with some crusty garlic bread or a fresh green salad. The bread is perfect for dunking and sopping up every last drop, while a simple salad brings refreshing crunch and balance to the creamy soup experience.
Creative Ways to Present
If you want to impress guests or make mealtime extra special, serve this soup in hollowed-out bread bowls or rustic soup crocks. Top each bowl with a tiny drizzle of olive oil and a pinch of red pepper flakes for a little heat. Little basil leaves or microgreens as a final touch make the presentation pop and feel restaurant-worthy right at home.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to 3 days in an airtight container. Keep it chilled promptly after serving to maintain freshness and flavor. When you’re ready to enjoy again, just warm gently on the stove.
Freezing
If you want to make this Better Than Olive Garden Chicken Gnocchi Soup Recipe ahead of time, freezing is an option, though note that gnocchi can change texture slightly after thawing. For best results, freeze the soup base and shredded chicken separately from the cooked gnocchi and spinach, then add those fresh when reheating.
Reheating
Reheat your soup slowly over medium-low heat, stirring often to keep the gnocchi soft and the spinach vibrant. Avoid boiling as this can break down the creamy texture and make the ingredients less tender. Add a splash of milk or broth if the soup has thickened too much during storage.
FAQs
Can I use pre-cooked chicken for this soup?
Absolutely! Using rotisserie or leftover cooked chicken is a great time-saver. Just add it to the soup in Step 6 to warm through without overcooking.
Is it okay to use frozen spinach instead of fresh?
Yes, frozen spinach works well just make sure it’s fully thawed and drained of excess water before adding to avoid watering down the soup.
Can I substitute the heavy cream for something lighter?
You can use half-and-half or a mixture of milk and cream for a lighter version, but keep in mind the soup will be less rich and creamy.
How do I make this soup dairy-free?
Swap out the heavy cream and milk for coconut milk or another plant-based milk with a creamy texture. Use olive oil or dairy-free butter instead of regular butter for sautéing.
What if I can’t find gnocchi?
No worries—small pasta shapes like tortellini or even small dumplings can be delicious substitutes, just adjust cooking time accordingly.
Final Thoughts
This Better Than Olive Garden Chicken Gnocchi Soup Recipe truly brings the comforting charm of a restaurant favorite into your home kitchen with just a few simple steps and wholesome ingredients. Its creamy texture, tender chicken, and comforting herbs are perfect for cozy nights or when you need a little extra warmth. I can’t recommend it enough—give it a try and watch it become as beloved in your house as it is in mine!
Print
Better Than Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Better Than Olive Garden Chicken Gnocchi Soup recipe delivers a creamy, comforting bowl of rich flavors, featuring tender shredded chicken, soft potato gnocchi, fresh spinach, and aromatic herbs simmered in a savory broth. Perfect for warming up on chilly days, this homemade version is easy to make and serves as a delicious, hearty meal for the family.
Ingredients
Chicken and Base
- 1 lb chicken breasts (boneless, skinless)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Vegetables and Herbs
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
Liquids
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups whole milk
Main Ingredients
- 1 (16 oz) package potato gnocchi
- 2 cups fresh spinach (or frozen, thawed and drained)
Optional Garnish
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook them for 7-8 minutes per side until they are browned and fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces.
- Prepare the Soup Base: In the same pot, sauté the diced onion and minced garlic over medium heat for 2-3 minutes until softened and fragrant.
- Add Vegetables and Herbs: Stir in diced carrots, celery, dried thyme, dried parsley, salt, and black pepper. Cook and stir occasionally for about 5 minutes to allow the flavors to meld and the vegetables to soften.
- Simmer the Broth: Pour in the chicken broth, heavy cream, and whole milk. Stir well and bring the mixture to a gentle simmer, ensuring it does not boil vigorously to prevent curdling.
- Add the Gnocchi: Stir in the potato gnocchi and cook for 3-4 minutes until they float to the top, indicating they are cooked through and tender.
- Finish the Soup: Return the shredded chicken to the pot along with the fresh spinach. Cook for another 2-3 minutes until the spinach is wilted and the chicken is heated through.
- Serve: Ladle the hot soup into bowls and optionally garnish with grated Parmesan cheese. Serve immediately while warm.
Notes
- You can substitute fresh spinach with frozen, but be sure to thaw and drain excess water before adding to the soup.
- For a lighter version, substitute half-and-half for heavy cream or use low-fat milk.
- To add more depth, consider a splash of white wine in the broth stage before simmering.
- Gnocchi cooks quickly—ensure to watch carefully to avoid overcooking.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
