But while all those ingredients make for an incredible tasting soup, the star of the dish is the gnocchi. These soft, pillowy chunks of heaven make this soup melt-in-your mouth good. And while you might think it’s as hard to make as it is to spell it, think again! This recipe is so easy, you’ll have it on the dinner table in less than 30 minutes. Recreate this Olive Garden favorite in the comfort of your home. But first…
What is Gnocchi?
Gnocchi is a classic Italian pasta made from wheat flour, eggs, cornmeal, breadcrumbs, and potatoes. You can also season it with herbs and vegetables. These tiny dumplings have a soft dough-like consistency pair perfectly with chicken soup. This chicken gnocchi soup requires potato gnocchi, which you can make with flour, potatoes, and eggs. Their soft and chewy texture is the most ideal partner with the soup’s thick and creamy base. While it’s surely fun and fulfilling to make your own, you can also use the store-bought kind for this recipe. Some supermarkets have fresh gnocchi available – I like to use this for my chicken soup. But pre-packaged gnocchi is also available in various sections in the supermarket. Some will have it in the refrigerated or frozen section, while other groceries also have dried gnocchi stored together with other kinds of pasta.
Chicken Gnocchi Soup Ingredients
Potato gnocchi. If you bought the large kind, cut them in half to make bite-sized pieces.
Cooked chicken breast. Rotisserie is perfect for this recipe because it’s packed with a lot of flavors. However, to make it yourself, dice the chicken beforehand to cook it faster. You can also get pre-shredded chicken to make your life easier, although that will cost more.
Butter and flour. The combination of these two will create a roux that will thicken the soup.
Onion and garlic. The flavor base of every soup.
Celery, carrots, and spinach. These are the veggies Olive Garden uses for their chicken gnocchi soup, but add whatever you want!
Thyme. This recipe calls for 1 tablespoon. If you’re not a fan of the earthy taste it brings, it’s okay to use less of it.
Half-and-half. You can use milk as an alternative, but your soup won’t be as creamy.
Chicken broth. Try to use chicken stock if you have it because it just tastes so much better.
Salt and pepper to taste. If you use low-sodium chicken broth, you may want to add additional salt once you finish cooking the soup.
Can You Freeze Chicken Gnocchi Soup?
You sure can! If you freeze it in an air-tight container, it can last for two months. However, since it’s a cream-based soup, know that the consistency might change after you freeze and reheat it. But it will still be delicious! If you’re only keeping it for a few days, it’s better to refrigerate the soup in an air-tight container. It will last in the fridge for up to three days. When you reheat leftover gnocchi soup, you may want to add milk because the gnocchi will have absorbed the broth. The milk will help reduce the soup’s thickness.
Can you use a Crockpot?
Positively! You’ll need to switch things up a little, though. Here’s how to make slow cooker soup: Pro-tip: If the soup turns out too thin, thicken it with a bit of cornstarch and water. Add the mixture into the soup and stir until thick.
My Final Thoughts
This Olive Garden Chicken Gnocchi Soup may be a knockoff, but it definitely tastes just as good as the original. You’ll still get the same pillow-soft gnocchi, tasty chicken, and healthy veggies, but this time, in the comfort of your own home!
How to Make Olive Garden Chicken Gnocchi Soup
This recipe is just as mouth-watering as the original, so I highly suggest you try it. There’s nothing like having a big bowl of chicken gnocchi soup in the fall. And because it tastes oh so good and oh so creamy, your family will think you’ve spent hours in the kitchen making this for them!
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