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Olive Garden Chicken Gnocchi Soup Copycat Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rotisserie chicken shredded
  • 1 16-ounce package potato gnocchi
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 medium onion diced
  • 2 carrots shredded
  • 2 celery stalks diced
  • 3 cups fresh spinach
  • Salt and pepper to taste

Method
 

  1. Saute the onion, carrots and celery in a large pot until softened, about 6 minutes.
  2. Add the chicken broth and shredded chicken and simmer 10 minutes.
  3. Stir in the heavy cream and bring to a gentle simmer, never a hard boil.
  4. Add the gnocchi and cook 3 to 4 minutes, until they float, stirring gently.
  5. Add the spinach at the last minute and cook just until wilted. Season and serve.

Notes

Gnocchi float when done in 3 to 4 minutes; overcooking makes them gluey and they fall apart, so add them late and do not stir aggressively. Simmer the cream, never boil it hard, or it will break and curdle. Spinach wilts fast - add it last minute and do not simmer more than 5 minutes or it turns gray and mushy. Olive Garden also uses roasted garlic and thyme and a thickened base, so this version is thinner.