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a bowl of creamy copycat olive garden chicken and gnocchi soup

Chicken and Gnocchi Soup

4.79 from 32 votes
The BEST chicken and gnocchi soup! A copycat recipe for Olive Garden chicken gnocchi soup that's easy, creamy, and comforting.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 8 servings
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Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 ½ pounds boneless, skinless chicken breast diced
  • 1 ½ teaspoons kosher salt divided
  • 2 tablespoons unsalted butter
  • 3 medium carrots scrubbed or peeled and 1/4-inch diced
  • 2 stalks celery halved lengthwise and cut 1/2-inch thick
  • 1 small yellow onion finely chopped
  • 2 (12-ounce) cans low-fat evaporated milk divided
  • 2 tablespoons cornstarch
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning optional
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon black pepper plus additional cracked black pepper for serving
  • 3 cloves garlic minced (about 1 tablespoon)
  • 4 cups low sodium chicken broth plus additional to thin the soup if needed
  • 2 pounds potato gnocchi 2 packages; about 4 cups
  • 4 ounces fresh baby spinach roughly torn or chopped (about 4 big handfuls)

FOR SERVING:

  • Grated parmesan cheese
  • Chopped fresh parsley

Instructions
 

  • In a Dutch oven or similar large, sturdy pot, heat the olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4 minutes. Remove to a plate and set aside.
    Cooked chicken pieces in a pot
  • Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
    Cut vegetables in a pot
  • Meanwhile, splash a few tablespoons of evaporated milk into a mixing bowl or large measuring cup. Add the cornstarch and whisk to combine.
    Cornstarch and evaporated milk being whisked
  • To the pot with the veggies, stir in the Italian seasoning, thyme, celery salt, pepper, and garlic. Let cook 30 seconds, until the garlic is fragrant.
    Vegetables being cooked in a pot with spices
  • Add the cornstarch slurry, remaining evaporated milk, and chicken broth. Reduce heat, partially cover the pot, and let simmer for 10 minutes to thicken.
  • Stir in the gnocchi. Continue to simmer with the pot partially covered, until the gnocchi is tender and cooked through, about 8 to 10 minutes more.
    Gnocchi being added to a pot
  • Remove the pot from the heat. Stir in chicken.
    Chicken being added to a pot
  • Then, stir in the spinach a few handfuls at a time until it wilts.
    Spinach being added to a pot
  • Taste and season with additional salt and pepper as desired (the amount of salt you need will vary based on how salty your chicken broth is). If the soup is thicker than you would like, stir additional chicken broth or water as needed to reach your desired consistency. Serve hot with a sprinkle of Parmesan, parsley, and a few cracks of black pepper.
    Chicken gnocchi soup ingredients in a bowl

Notes

  • TO STORE: Store leftover soup in an airtight container in the fridge for up to 3 days. 
  • TO REHEAT: Gently reheat soup in a pot on the stovetop over medium-low heat, adding splashes of broth or water as needed to thin the soup. You can also reheat leftovers in the microwave. 
  • TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 8)Calories: 436kcalCarbohydrates: 58gProtein: 32gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgPotassium: 888mgFiber: 4gSugar: 12gVitamin A: 5618IUVitamin C: 9mgCalcium: 317mgIron: 6mg