Copycat Olive Garden Chicken Gnocchi Soup

When I make soups, sauce and casseroles, I always try to at least double, and preferably quadruple the recipe If I can, so that I can freeze portions for those busy, or lazy days, when cooking is just not going to happen. A few weeks ago I was replenishing my freezer meals, making tomato sauce, lasagna’s, and hubby’s fave, my copycat version of Olive Garden’s Zuppa Toscana, when my super pregnant bestie requested that I make a batch of her fave soup from Olive Garden. My friend is obsessed with OG’s Chicken Gnocchi soup and wanted some to freeze and eat once baby arrives, so I of course whipped her up a huge pot!

 

For those new here, I used to work at OG while in university as a waitress, and although I was never shown how to make their recipes, over the years through trial and error I have been able to re-create and make my own copy cat version of several dishes. I tried making Chicken Gnocchi soup last year, with homemade gnocchi, and it was a bust. This time after some tweaking of last years recipe, and replacing homemade gnocchi with store bought  (to make life easier, and speed up cooking time) I am happy to report that I’ve officially mastered the recipe and am happy to share with all of you my copy cat version of Olive Garden’s Chicken Gnocchi soup!  I hope you enjoy!

 

As always, please let me know if you try out my recipe, and if you have any great restaurant copy cat recipes please share the with me!

Have a fabulous weekend lovelies!


Print Recipe
Copycat Olive Garden Chicken Gnocchi Soup
A delicious, creamy soup with chicken, carrots, spinach, celery, and traditional Italian potato dumplings.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Mince garlic and using a large pot, cook the garlic with 2 tbsp of butter or olive oil over medium-high heat for about 1 minute.
  2. Dice onion, slice celery into small pieces, and grate carrots. Then add them all to the pot and cook for about 5 minutes, or until vegetables are tender, and onions are translucent. Once veggies are cooked add flour and mix well.
  3. Cut chicken breasts into bite sized pieces (about 1/2 inch) and In a separate pan saute chicken with remaining butter or olive oil, until cooked through, and add to pot with veggies.
  4. Add chicken broth, thyme and pepper to taste if desired, then allow broth to come to a boil, then lower heat to low-medium and let simmer for 15 minutes.
  5. While soup simmers cut the gnocchi dumplings in half and cook according to package directions, drain and set aside for now.
  6. After soup has finished simmering for 15 minutes, add heavy cream to the soup and bring to a boil again. Once boiling lower heat to low-medium, add spinach and gnocchi to the soup, and let simmer for 5 minutes.
  7. ENJOY!!!
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