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Olive Garden Chicken Gnocchi Soup


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  • 4 TBS butter
  • 1 TBS olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 qrt half and half
  • 2 cans (14 oz each) chicken broth
  • Salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley flakes
  • 1/4 tsp ground nutmeg
  • 1 cup finely shredded carrots
  • 1 cup coarsely chopped fresh spinach leaves
  • 1 cup diced, cooked chicken breast
  • 1 pkg (16 oz) package ready-to-use gnocchi


Servings 8
Preparation time 15mins
Cooking time 20mins


Step 1

1) Melt butter into the oil in a lrg saucepan over med heat. Add the onion, celery and garlic and cook, stirring occasionally until the onion becomes translucent.

2) Whish in the flour and cook for about 1 min. Whisk in the half and half. Simmer until thickened. Whisk in the chicken broth.

3) Simmer until thickened again. Stir in 1/2 tsp salt, thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi. Simmer until the soup heats through. Before servings, season with additional salt, if necessary.

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