Copycat Olive Garden Chicken Gnocchi Soup

By Justin SullivanPublished: Oct 29, 2021

4.3

6 Ratings

PHOTO: Erik Bernstein; FOOD STYLING: LENA ABRAHAM

As far as chowders go, clam and corn tend to get all the love. But over at the Olive Garden, they’ve highlighted the almighty chicken chowder in a beautiful way–by adding tons of vegetables and fluffy, chewy gnocchi.

Gnocchi is an underrated pantry staple that’s great as the star of a dish, but also works incredibly well in soups. It’s almost like making chicken n’ dumplings with half the time and effort! To go the extra mile, we recommend making your own chicken stock to really soup up (get it?) this recipe!

Tried it? Let us know how it came out in the comments below!

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Yields:: 4
Cook Time:: 10 mins
Total Time:: 40 mins

Ingredients

2 tbsp.
butter
1
medium onion, chopped
2
celery stalks, chopped
1
medium carrot, julienned or shredded
3
cloves garlic, minced
6 c.
low-sodium chicken broth
3
sprigs thyme
2 c.
half-and-half
Kosher salt
Freshly ground black pepper
2 c.
cooked chicken, shredded
1
(16-oz.) package fresh gnocchi
2 c.
baby spinach

Directions

1. Step 1In a large pot over medium heat, melt butter. Add onions, celery, and carrots and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute.
2. Step 2Pour in chicken broth and deglaze, scraping up any caramelized bits on the bottom of the pot with a wooden spoon. Add thyme sprigs and bring to a boil.
3. Step 3Reduce heat to low and simmer 20 minutes, allowing the flavors to develop. Stir in half-and-half and return soup to a simmer. Remove thyme sprigs and season to taste with salt and pepper.
4. Step 4Add chicken and gnocchi and simmer, cooking until gnocchi are just tender according to package directions. Stir in spinach and cook until just wilted. Ladle soup into bowls and serve.

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Erik Bernstein

Justin Sullivan

Assistant Food Editor

Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.