The Ultimate Copycat: Olive Garden Chicken and Gnocchi Soup
- The Ultimate Copycat: Mastering Olive Garden Chicken and Gnocchi Soup
- Why This Recipe Tastes Just Like the Restaurant Version (Flavor Science)
- Essential Ingredients for the Best Copycat Chicken Gnocchi Soup
- Ingredient Substitutions and Variations
- Nutrition Information
- Step-by-Step Guide: How to Make Creamy Chicken Gnocchi Soup
- Troubleshooting and Expert Tips for Success
- Storage and Freezing Homemade Chicken Gnocchi Soup
- Pairing Suggestions: What to Serve with Your Italian Soup
- Recipe FAQs
- 📝 Recipe Card
The Ultimate Copycat: Mastering Olive Garden Chicken and Gnocchi Soup
Stop scrolling. Seriously, stop. If there’s one smell that instantly transports you to a cozy booth with unlimited breadsticks, it’s the rich, savory steam rising off a bowl of olive garden chicken and gnocchi soup .
That creamy, velvety texture, those plump little potato dumplings, the perfectly seasoned chicken it’s pure comfort magic. ( 1)
For years, I’ve been trying to replicate that specific restaurant richness at home. I’ve made thin, watery versions, and I’ve made heavy, gluey versions. But this version? This is the one.
This is the copycat olive garden chicken and gnocchi soup recipe that hits all the right notes, and here’s the best part: it only takes about 35 minutes of actual hands-on time, start to finish.
We’re skipping the long simmering and getting straight to the good stuff. ( 2, 1)
We’re not just making chicken soup; we are crafting a quick, luxurious experience. I promise, once you nail the roux (the simple flour and butter base), you’ll never buy the store-bought version again.
Get ready for the easiest, fastest, and most authentic garden chicken and gnocchi soup recipe you’ll ever make. ( 3)
Why This Recipe Tastes Just Like the Restaurant Version (Flavor Science)
Replicating that signature restaurant flavor is all about sequencing. We are aiming for complexity in a short amount of time, which means we need a few strategic steps.
Achieving Perfect Creaminess: The Secret Ingredient
The secret to why this olive garden chicken and gnocchi soup is so successful isn't the heavy cream though that helps it’s the flour and butter combination. We sauté the aromatics (celery, carrots, onion) and then add butter and flour right into the pot.
This creates a quick, light colored roux directly in the vegetables, trapping their flavor.
Understanding the Role of Roux in Thickening Soup
A roux is simply a thickener made from cooking fat and flour. When the flour hits the hot butter, the starch granules in the flour rapidly swell and burst. This process, called gelatinization, is what traps the liquid (broth/milk) and creates that smooth, stable, non-breaking thickness.
It keeps your soup from being watery and gives it that professional, plush texture. Without the roux, you’d just have flavored cream and broth, which tends to separate when it boils.
The Best Chicken Options for Shredding
We use cooked chicken (rotisserie is my go-to cheat, seriously) because we don't have time to wait for raw chicken breast to poach and shred during the short 20 minute cook time. If you do cook your own chicken, make sure you season it well first! For a truly fantastic flavor foundation, you might want to try my easy Dry Rub For Chicken: Ultimate 5 Minute Crispy Skin Recipe before cooking it. (Internal Link 1)
Essential Ingredients for the Best Copycat Chicken Gnocchi Soup
You only need about 14 items, mostly pantry staples, to bring this creamy chicken and gnocchi soup recipe to life.
| Original Ingredient | Function in Recipe | Expert Note |
|---|---|---|
| Chicken Broth (low sodium) | Liquid Base | Use low sodium so you control the final salt level. |
| Butter | Fat base for Roux/Sauté | Always use unsalted if possible. |
| All-Purpose Flour | Thickener | Essential for the binding roux. |
| Cooked Chicken (shredded) | Protein | Rotisserie is the fastest path to flavor town. |
| Shelf Stable Gnocchi | Starch/Dumpling | Cooks quickly and plumps up perfectly. |
| Heavy Cream | Richness/Creaminess | Stabilizes the soup and provides the classic mouthfeel. |
| Spinach | Green Element | Adds color and a slight, fresh bitterness to cut the richness. |
Ingredient Substitutions and Variations
We all run out of ingredients sometimes. Here are the best ways to pivot without ruining that perfect olive garden chicken and gnocchi soup .
| Original Ingredient | Best Substitute | Why It Works (Scientific Function) |
|---|---|---|
| Heavy Cream (1 cup) | Full Fat Canned Coconut Milk (1 cup) | Provides high fat content for similar creaminess. Honest Trade Off: May impart a very subtle, earthy coconut note, but it’s often hidden by the garlic and herbs. |
| Potato Gnocchi | Small Dried Pasta (Ditalini or Orzo) | Starch releases during cooking, helping to slightly thicken the soup base. Honest Trade Off: Changes the signature texture; it will feel more like a pasta soup than a dumpling soup. |
| Yellow Onion | Shallot (2 3 medium) | Provides the necessary aromatic base. Shallots are milder and sweeter, which works beautifully in this and gnocchi soup recipe . |
| Fresh Spinach | Tuscan Kale (De-stemmed, chopped) | Provides bitterness and structure. Kale holds its shape better than spinach, which nearly dissolves. |
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 462 kcal |
| Protein | 26.6 g |
| Fat | 24.4 g |
| Carbs | 34.1 g |
step-by-step Guide: How to Make Creamy Chicken Gnocchi Soup
This recipe focuses on speed. Total time is 55 minutes, but the active cooking phase is only about 20 minutes, which is exactly why this chicken and gnocchi soup recipe is such a weeknight favorite.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 55 minutes
Yield: 4 servings
1. Sauté the Aromatics ( 5 minutes): In a large Dutch oven or soup pot over medium heat, melt 2 tablespoons of butter. Add the diced carrots, celery, and onion.
Sauté until the onions are translucent and the carrots just start to soften about 4 to 5 minutes. The house should smell incredible right now.
2. Build the Roux Base ( 2 minutes): Add the remaining 2 tablespoons of butter and the garlic to the pot. Let the garlic sizzle for about 30 seconds until fragrant. Then, sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes.
This is critical: cooking the flour eliminates the raw, pasty flavor.
3. Whisk in the Liquid ( 5 minutes): Slowly pour in the chicken broth, whisking constantly as you pour. This prevents lumps. Bring the mixture to a gentle simmer. Add your dried herbs (thyme, basil, rosemary, salt, and pepper).
Let it simmer lightly for about 5 minutes until the soup base has noticeably thickened, almost like thin pancake batter.
4. Add Chicken and Gnocchi ( 5 minutes): Pour in the heavy cream and stir until the base is uniform and creamy. Add the shredded cooked chicken and the shelf stable gnocchi. Return the mixture to a simmer.
Gnocchi cook fast they are done when they float to the surface, which usually takes about 3 to 4 minutes. Do not boil vigorously, or you risk breaking the cream.
5. Stir in the Greens (1 minute): Once the gnocchi are floating and plump, remove the pot from the heat. Stir in the fresh spinach. The residual heat of the soup will wilt the spinach instantly. Taste and adjust the final seasoning.
You may need more salt to make the flavors truly "pop" like the restaurant olive garden chicken and gnocchi soup . ( 4)
Troubleshooting and Expert Tips for Success
Making soup seems easy, but a few small steps can make or break that perfect creamy texture. Pay attention, especially when making a restaurant copycat like this garden chicken and gnocchi soup recipe . ( 5)
| Common Mistake | Root Cause (Why It Happens) | The Fix (Solution) |
|---|---|---|
| Soup is too thin/watery | Not enough roux or not cooking the flour long enough before adding liquid. | Mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water (a slurry). Pour the slurry into the simmering soup and stir until thickened. |
| Gnocchi is Mushy/Falling Apart | Overcooked or added too early to the pot. | Only add gnocchi when the broth is at a simmer and cook just until they float (3- 4 minutes). For future batches, ensure you are using shelf stable gnocchi, not refrigerated fresh gnocchi, which is softer. |
| Creamy Base Separated/Curdled | Too high heat after adding the cream, causing the milk proteins to break. | Remove the soup from the direct heat immediately. Try adding 1 2 tablespoons of cold milk or cream and whisking gently. Do not bring the soup back to a rolling boil once the cream is added. |
Storage and Freezing Homemade Chicken Gnocchi Soup
This olive garden chicken and gnocchi soup is phenomenal fresh, but we need a strategy for leftovers, especially since gnocchi gets thirsty in the fridge.
How Long Does Copycat Olive Garden Chicken Gnocchi Soup Last?
It lasts well for 3 4 days stored in an airtight container in the refrigerator. However, the gnocchi will soak up a significant amount of the liquid overnight, turning the soup into something closer to a creamy stew. This is normal.
Reheating Soup with Gnocchi (Avoiding Mushiness)
To reheat, add a splash of extra chicken broth or milk to loosen the mixture back into a soup consistency. Heat gently on the stovetop over low heat, stirring frequently. Avoid microwaving large batches, as this often leads to scorching the cream base.
Can I Freeze It?
Yes, but with a warning! Freezing changes the texture of the gnocchi and the cream base. The gnocchi will become spongy and the cream base might look slightly grainy when thawed. If you plan to freeze this and gnocchi soup recipe , I highly recommend preparing the base without the gnocchi and cream.
Freeze the broth/vegetable mix. When you thaw and reheat, add the cream and gnocchi fresh. This ensures you maintain that signature velvety texture of the easy chicken and gnocchi soup recipe . ( 5)
Pairing Suggestions: What to Serve with Your Italian Soup
The classic pairing, of course, is a crisp salad and warm breadsticks (don’t forget the garlic butter!). This rich, creamy soup pairs best with sides that offer texture and acidity.
Side Dishes Beyond Breadsticks
Instead of a heavy main, you could serve this one pot chicken and gnocchi ( 7) alongside something lighter, like my Baked Lemon Chicken: Juicy Easy Mediterranean Recipe if you want a full Italian themed dinner. (Internal Link 2)
The Perfect Salad Pairing
Opt for a salad with a vinaigrette the sharpness of the acid cuts through the richness of the cream beautifully. A simple mix of romaine, red onion, black olives, and Italian dressing is perfection next to this olive garden chicken and gnocchi soup recipe .
( 6) Now go forth and enjoy this incredibly cozy and gnocchi soup recipe ! ( 7)
Recipe FAQs
how to make olive garden chicken and gnocchi soup?
To make the copycat soup, you must first create a rich, seasoned chicken base, typically using chicken broth, cream, and mirepoix vegetables like carrots and celery. The key to achieving that signature restaurant texture is simmering the gnocchi directly in the creamy broth until they are perfectly plump and tender.
how to make copycat olive garden chicken gnocchi soup?
Making the copycat version requires careful seasoning to match the restaurant's flavor profile, focusing heavily on Italian herbs like thyme and sage blended into the roux or cream base.
Once you have established the savory base, ensure you use good quality potato gnocchi, which will absorb the rich liquid as they cook.
how do you make olive garden chicken gnocchi soup taste authentic?
Authenticity is achieved by building depth of flavor early, often by briefly browning the chicken before simmering it in the broth, which adds a necessary savory layer. Additionally, using a combination of heavy cream and perhaps a little milk helps replicate that famous velvety mouthfeel you find at the restaurant.
Can I make this soup ahead of time?
Yes, this soup generally tastes even better the next day once the flavors have fully melded together, making it perfect for meal prep. However, store the gnocchi separately if possible, or be aware that they may continue to absorb liquid and become very soft upon reheating, similar to how rice swells after sitting.
What type of chicken should I use for this recipe?
Boneless, skinless chicken breasts or thighs are usually recommended for ease of shredding after they have cooked in the broth, ensuring the meat is tender. If you are looking for other easy, tender chicken dishes, you might enjoy our method for Grilled Chicken Margherita: Juicy Chicken Perfection.
how to make olive garden chicken gnocchi soup recipe
The core recipe involves sautéing aromatics, building a creamy roux using flour and butter, adding rich chicken stock, and then simmering the chicken until cooked through and shreddable. Remember to add the pre-made or fresh gnocchi toward the very end of the cooking process so they don't turn mushy.
How thick should the soup be when finished?
The final consistency should be creamy but still pourable, not overly dense like a stew; if it seems too thin, allow it to simmer uncovered for an extra 5-10 minutes to reduce slightly. If you accidentally over thicken it, simply stir in a splash more chicken broth or milk to return it to the desired velvety texture.
Copycat Olive Garden Soup
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 462 kcal |
|---|---|
| Protein | 26.6 g |
| Fat | 24.4 g |
| Carbs | 34.1 g |
