Copycat Chicken Gnocchi Soup Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be real, sometimes you just want that cozy, creamy hug of Olive Garden’s Chicken Gnocchi Soup without, you know, putting on real pants and leaving the house. Good news, my friend! We’re about to make that magic happen right in your own kitchen, and it’s easier than deciding what to binge-watch next.

Why This Recipe is Awesome

First off, it’s a copycat. Which means all the deliciousness without the drive-time or the questionable breadsticks (kidding, love the breadsticks). Secondly, it’s super comforting – perfect for a rainy day, a bad mood, or just because Tuesday. Third, and arguably most important, it’s pretty darn idiot-proof. Even I, who once mistook baking soda for baking powder (don’t ask), can whip this up without setting off the smoke alarm. Plus, it comes together faster than you can say ‘extra grated cheese, please!’

Ingredients You’ll Need

• Cooked Chicken: About a pound, shredded or diced. Leftover rotisserie chicken is your BFF here. We’re keeping it easy, remember?
• Potato Gnocchi: One 16-oz package. The shelf-stable kind, no fancy fresh stuff needed unless you’re feeling extra. We’re going for comfort, not Michelin stars.
• Veggies: 2 medium carrots, 2 celery stalks, 1 small onion. The holy trinity of soup base, all diced.
• Garlic: 3-4 cloves, minced. Because garlic makes everything better. Don’t argue with me on this one.
• Chicken Broth: 4-6 cups (low sodium, so you can control the salt. Smart, right?).
• Heavy Cream: About 1 cup. This is where the magic happens, people. Don’t skimp unless you absolutely have to.
• Whole Milk: ½ cup. Adds to the creaminess without being *too* heavy.
• All-Purpose Flour: 2 tablespoons. Our secret weapon for thickening.
• Butter or Olive Oil: 1 tablespoon, for sautéing. Don’t be shy with the butter, it’s flavor!
• Fresh Spinach: A big handful (or two!). Wilts down to nothing, adds a pop of color and some ‘healthy’ vibes.
• Seasoning: Salt, pepper, a pinch of dried thyme or Italian seasoning. Taste as you go, always.

Step-by-Step Instructions

1. Prep Time! First things first, get your veggies ready. Dice those carrots, celery, and onion into small, happy pieces. Mince that garlic. If your chicken isn’t cooked, now’s the time to get it shredded or diced.
2. Sauté the Stars. In a big pot or Dutch oven, melt a tablespoon of butter (or olive oil if you must). Toss in your diced onion, celery, and carrots. Cook ’em over medium heat for about 5-7 minutes until they start to soften up. You want them tender, not crispy, unless you’re a monster.
3. Garlic & Flour Power. Add the minced garlic and cook for another minute until fragrant. Don’t let it burn, okay? Rookie mistake! Then, sprinkle in the flour and stir it for about a minute. This creates a roux, which sounds fancy but just means ‘thickener’.
4. Broth It Up. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring it to a gentle simmer, letting it thicken slightly. Admire your culinary prowess.
5. Gnocchi Time! Add the gnocchi to the pot. Cook according to package directions, usually just 2-3 minutes until they float to the top. They’ll get nice and puffy. If you overcook them, they turn into sad, mushy blobs, and nobody wants that.
6. Creamy Dreamy. Stir in the heavy cream and milk. Add your cooked chicken. Let it all warm through without bringing it to a rolling boil. We’re going for gentle warmth here.
7. Greens & Seasoning. Finally, stir in the fresh spinach. It’ll wilt down almost instantly. Season generously with salt, pepper, and a pinch of thyme or Italian seasoning. Taste it! This is crucial. Adjust as needed until it sings.
8. Serve It Up! Ladle your glorious soup into bowls. A sprinkle of fresh parsley or a dash of Parmesan is totally optional but highly encouraged. Dig in!

Common Mistakes to Avoid

• Burning the Garlic: Seriously, don’t walk away from the stove when garlic’s involved. It goes from perfectly fragrant to tragically burnt in like, 0.5 seconds. Bitter soup? No thanks.
• Overcooking the Gnocchi: These little potato dumplings are delicate. Once they float, they’re pretty much done. Leave them in too long, and you’ll have a gummy mess instead of delightful pillowy bites. Big sad face.
• Skipping the Seasoning (or Not Tasting): A bland soup is a sad soup. Salt, pepper, and herbs are your friends. And always taste before serving! You might need an extra pinch of something to make it perfect. It’s not just a suggestion, it’s a command!
• Boiling the Cream: Once the cream and milk are in, keep the heat low. A gentle simmer is fine, but a hard boil can make the dairy curdle. We want creamy, not chunky!

Alternatives & Substitutions

• Chicken: No cooked chicken? No problem. Sauté some diced chicken breast or thighs first, then remove, build your soup, and add it back in at the end. Or, go vegetarian and skip it entirely! Your call, champ.
• Veggies: Feel free to toss in other quick-cooking veggies like chopped kale instead of spinach, or even some frozen peas at the end for extra color and sweetness. Just don’t go wild and add broccoli, that’s a different soup entirely, IMO.
• Dairy: If you’re trying to cut back on heavy cream (bless your heart), you can use half-and-half or even just whole milk. It won’t be *quite* as rich, but still delish. Just be extra careful not to boil it.
• Gnocchi: Can’t find potato gnocchi? You *could* try small pasta like ditalini or mini shells, but then it’s kinda… pasta soup? Just saying. Gnocchi is kinda key here.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? You betcha! This soup is actually even better the next day as the flavors meld. Just be aware the gnocchi might soak up more liquid and get a little softer. You might need to add a splash more broth or milk when reheating.
• What if my soup is too thin? Oops! Easy fix. Mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the simmering soup until it thickens. Magic!
• What if it’s too thick? Another easy one! Just add a bit more chicken broth or milk until it’s your preferred consistency. You’re the boss!
• Can I freeze this soup? Hmm, tricky. The dairy can sometimes separate when frozen and thawed, and the gnocchi texture might suffer. I’d say it’s best enjoyed fresh or from the fridge within 2-3 days. If you *must* freeze, maybe freeze the base without the gnocchi and cream, then add those fresh when reheating.
• Is this gluten-free? As written, nope (flour, gnocchi). But you can absolutely swap in gluten-free flour for the roux and find gluten-free potato gnocchi (they exist!). Chicken broth is usually GF, but always check your labels, friend.
• Do I have to use fresh spinach? Absolutely not! Frozen chopped spinach (thawed and squeezed dry) works just fine. Just toss it in towards the end. We’re all about convenience here.

Final Thoughts

And there you have it, folks! Your very own, absolutely delicious, perfectly creamy, copycat Chicken Gnocchi Soup. You just conquered a culinary mountain without breaking a sweat (or changing into real pants). Now go impress someone – or yourself – with your new skills. You’ve earned it! Seriously, pat yourself on the back. You’re basically a chef now. Enjoy every glorious spoonful!