Copycat Olive Garden Chicken & Gnocchi Soup
Copycat Olive Garden Chicken & Gnocchi Soup
Introduction
There’s something incredibly comforting about a warm bowl of soup on a chilly evening. This is especially true for me when it comes to Copycat Olive Garden Chicken & Gnocchi Soup. I remember the first time I tried it on a family outing to Olive Garden. The rich flavors, creamy texture, and delightful gnocchi left a permanent impression. Flash forward to a rainy afternoon spent in my cozy kitchen trying to replicate that magic. The aroma that filled my home was enough to make my heart warm, and with each spoonful, it felt like a hug from the inside out.
This recipe is not just about enjoying a delicious meal; it’s a celebration of family, comfort, and the connection we share over food. Each time I make it, I am reminded of those cozy dinners shared with loved ones, and it’s a dish I love serving whenever we gather.
Why Make This Recipe
If you’re looking for a soup that is both hearty and comforting, this Olive Garden Chicken & Gnocchi Soup is a winner! Here’s why you’ll adore it:
- Quick and Easy: With just a handful of ingredients and straightforward steps, you can whip up this delight in under 30 minutes.
- Family-Approved: Kids and adults alike can’t resist the delicious gnocchi and the rich, creamy broth.
- Cooks Healthy: This soup is packed with vitamins from spinach and the protein from chicken, making it a balanced meal in a bowl.
Ready to cozy up with a bowl of this delightful soup? Let’s get cooking!
Ingredients Section
For the Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth (preferably low-sodium)
- 1 cup heavy cream (substitute with half-and-half for a lighter version)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
For the Gnocchi:
- 16 ounces potato gnocchi (store-bought or homemade)
For the Chicken:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
For the Greens:
- 2 cups fresh spinach leaves
Note: Using fresh herbs will elevate the flavor profile of your soup. Feel free to substitute with dried herbs if needed, but fresh is best where possible!
Instructions Section (Step-by-Step)
Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until vegetables are soft and the onion is translucent.
Step 2: Stir in the minced garlic and cook for an additional minute. The aroma of garlic should fill your kitchen at this point!
Step 3: Pour in the chicken broth, followed by the thyme, rosemary, and season with salt and pepper. Bring the mixture to a gentle boil.
Step 4: Once boiling, add the potato gnocchi. Allow them to cook according to package instructions, usually about 2-3 minutes, until they float to the surface.
Step 5: After the gnocchi are cooked, reduce the heat to low and stir in the heavy cream. Let it simmer gently for about 5 more minutes to combine the flavors.
Step 6: Finally, fold in the shredded chicken and fresh spinach. Cook just until the spinach wilts, about 2 minutes.
Step 7: Taste and adjust seasoning if necessary. If it’s too thick, feel free to add a splash of broth to reach your desired consistency.
Pro Tips and Variations
- Make It Ahead: This soup is great for meal prep! Simply store in the refrigerator for up to 3 days or freeze for future meals (though gnocchi can change texture after freezing).
- Avoid Watery Soup: Ensure you’re not overcooking the gnocchi, as this can release too much starch into the soup.
- For a Lighter Version: Use lower-fat dairy options or substitute cream entirely with coconut milk for a dairy-free option.
- Add More Veggies: Feel free to throw in some diced zucchini or cauliflower for extra nutrition.
- Storage Advice: Store leftovers in an airtight container in the fridge. When reheating, add a splash of broth to maintain the creamy texture.
Serving Suggestions
To complement your Copycat Olive Garden Chicken & Gnocchi Soup, consider these delightful pairings:
- Side Salad: A crisp Caesar or mixed greens salad fuses freshness with the richness of the soup.
- Breadsticks: Nothing beats a warm garlic breadstick to dip into your soup.
- Presentation Tips: Serve in deep bowls, garnished with freshly grated Parmesan and cracked black pepper for an elegant touch.
FAQ Section
Can I make this recipe ahead of time?
Absolutely! Prepare the soup, store it in the fridge, and simply reheat before serving.
Can I freeze the leftovers?
Yes, but the gnocchi may become mushy once thawed. Consider making a smaller batch or adding fresh gnocchi when you reheat.
What can I use instead of heavy cream?
You can use half-and-half, whole milk, or even non-dairy alternatives like coconut milk for a different flavor.
How do I prevent the dish from becoming watery?
Avoid overcooking the gnocchi and keep the soup at a low simmer after adding the cream.
Can I make this vegetarian or dairy-free?
Definitely! Use vegetable broth, omit the chicken, and substitute the cream with a non-dairy milk option.
Conclusion
As we wrap up, I hope this Copycat Olive Garden Chicken & Gnocchi Soup finds its way into your kitchen and heart. It’s a dish that not only nourishes the body but also warms the soul, inviting everyone to gather and connect. Whether it’s a simple weeknight dinner or a cozy gathering with friends, this recipe is sure to deliver smiles and satisfaction. I can’t wait to hear how it turns out for you. Grab your ingredients, put on your apron, and dive into this comforting bowl of goodness!
Olive Garden Chicken & Gnocchi Soup
Ingredients
Method
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until vegetables are soft and the onion is translucent.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth, followed by the thyme, rosemary, and season with salt and pepper. Bring the mixture to a gentle boil.
- Once boiling, add the potato gnocchi. Allow them to cook according to package instructions, usually about 2-3 minutes, until they float to the surface.
- After the gnocchi are cooked, reduce the heat to low and stir in the heavy cream. Let it simmer gently for about 5 more minutes.
- Fold in the shredded chicken and fresh spinach. Cook just until the spinach wilts, about 2 minutes.
- Taste and adjust seasoning if necessary. If it’s too thick, add a splash of broth to reach your desired consistency.
Notes
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