Description

A cozy, creamy chicken gnocchi soup with pillowy potato gnocchi, tender chicken, and fresh veggies in a silky broth. This Olive Garden copycat tastes better than takeout and comes together fast in one pot.

Ingredients

Scale

3 tablespoons butter
1 tablespoon olive oil
1 cup diced onion
1/2 cup diced celery
2–3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth (low-sodium preferred), plus more to thin if needed
2 cups half-and-half
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1 cup shredded carrots
2 cups fresh spinach, roughly chopped
2 cups cooked chicken pieces, shredded or diced (rotisserie works great)
16 ounces potato gnocchi
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Melt butter and olive oil in a large pot over medium-high heat. Add onion and celery and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
Stir in flour and cook 1 minute, stirring constantly.
Slowly whisk in chicken broth, then stir in half-and-half. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.
Stir in thyme and carrots; simmer 3 minutes.
Add chicken and gnocchi. Simmer 4–6 minutes until gnocchi is tender and soup is creamy.
Stir in spinach and cook 1–2 minutes until wilted. Season with salt and pepper. Serve warm.

Notes

– Don’t boil: Keep a gentle simmer to prevent the dairy from separating.

– Thickness: Gnocchi thickens soup as it sits—add a splash of broth when reheating.

– Make-ahead tip: For the best leftovers, cook gnocchi separately and add to bowls when serving.

– Tools: Large soup pot, whisk, cutting board, knife.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop, One-Pot
Cuisine: Italian American (Copycat)