Just like all large restaurant chains, Olive Garden had there share of public criticisms, most notably the Tuscan Institute fiasco. But they do have one thing going for them. Customers like their food and they come back for more. It is no wonder that chicken and gnocchi soup is so popular in Olive Garden restaurants.

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They adapted traditional recipe to make it in a way that doesn’t cost much but they did not compromised the taste. After all it is modestly priced and they sell a lot of it. The sheer number of copy-cat recipes on the internet (this one included) of this dish is an indicaton of its popularity.
This recipe is rather simple and easy to make but it’s crucial to have quality ingrediants. Fresh vegetables, good meat and chicken stock and most of all you need really good gnocchi.

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If you can’t find good quality gnocchi you should make them yourself as me. It is that important. Other than that it is quite straightforward. When they make this soup in the Olive Garden they are trying to make it in a way that most of their customers will like. You on the other hand need to satisfy only your own palate, so feel free to play around with ingredients and spices. This recipe is quite flexible.

Chicken and gnocchi soup
Serves 4
A delicious and comforting chicken gnocchi soup!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 tablespoons butter
  2. 2 tablespoon extra virgin olive oil
  3. 1 onion, finely chopped
  4. 1 cup celery, cubed
  5. 1 cup carrots, cubed
  6. 2 cup baby spinach, coarsely chopped
  7. 2 cups cooked chicken breast, cubed
  8. 16 oz gnocchi, homemade or store bought
  9. 2 garlic cloves, minced
  10. 4 tbsp flour
  11. 3 cups half and half
  12. 2 cups chicken soup, homemade or store bought, warmed
  13. 1 teaspoon dried thyme
  14. 1 teaspoon dried parsley flakes
  15. Salt, pepper to taste
Instructions
  1. Heat the butter and olive oil over medium heat in a Dutch oven or heavy bottomed pot.
  2. Add in the celery, carrots, onions and garlic and cook for 10 minutes or until softened.
  3. Stir in the flour and continue stirring until thick pale yellow paste is formed.
  4. Add slowly the warmed soup to the pot, whisking vigorously to make sure the mixture is free of lumps.
  5. Add the half and half, chicken, thyme and parsley.
  6. Bring to a simmer and cook for 20 minutes.
  7. Cook the gnocchi separately for 2-3 minutes in a large saucepan of salted boiling water or until they float to the top .
  8. Drain the gnocchi and stir in the soup.
  9. Add the spinach and cook until wilted.
  10. Season to taste and serve.
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Zorica L.

Nutella lover, coffee addict and a dreamer in love with photography
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Chicken and Gnocchi Soup
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