Chicken Soup Olive Garden Gnocchi

So you’re craving that unbelievably creamy, soul-hugging Olive Garden Chicken Gnocchi Soup but, let’s be real, putting on actual pants and driving there just isn’t happening today, right? Same. My friend, you’ve stumbled into the right corner of the internet because we’re about to whip up a copycat version so good, you’ll wonder why you ever left your couch. Get ready for comfort in a bowl, no fancy chef skills required. Seriously, if I can do it, you can too.

Why This Recipe is Awesome

Okay, let’s be honest, this isn’t just “awesome,” it’s borderline miraculous. First off, it’s a **dupe for Olive Garden’s famous soup**, meaning you save cash and get to eat it in your pajamas. Win-win! Second, it’s ridiculously simple to make. We’re talking minimal chopping, a few stirs, and boom – you’re basically a culinary wizard. It’s got that creamy, luscious texture, tender chicken, and those delightful little gnocchi pillows that just melt in your mouth. Plus, it’s a fantastic way to use up leftover rotisserie chicken. It’s truly idiot-proof; I even managed not to mess it up, and that’s saying something.

Ingredients You’ll Need

Gather ’round, fellow lazy gourmets! Here’s what you’ll need for this masterpiece. Don’t worry, nothing too exotic here.

• 1 tbsp olive oil or butter: Your choice, for getting things started.
• 1 small yellow onion: Chopped. Try not to cry, it’s worth it!
• 2 celery stalks: Chopped. Adds that classic soup base.
• 2 carrots: Peeled and chopped into small pieces. For a pop of color and sweetness.
• 2 cloves garlic: Minced. Because is it even cooking without garlic? No.
• 1 tsp dried thyme: Earthy goodness.
• 1/4 cup all-purpose flour: Our secret weapon for thickness!
• 6 cups chicken broth: Low sodium, please. We’ll control the salt.
• 2 cups cooked chicken: Shredded or diced. Rotisserie chicken is a total lifesaver here, just FYI.
• 16 oz package shelf-stable potato gnocchi: The star of the show, obviously. Don’t grab the frozen kind by mistake!
• 1 cup heavy cream: For that luxurious, can’t-be-healthy but oh-so-worth-it creaminess.
• 2 cups fresh spinach: Roughly chopped. Healthy-ish, right?
• Salt and freshly ground black pepper: To taste. Don’t be shy!

Step-by-Step Instructions

Alright, apron on (or don’t, I won’t tell), let’s get cooking!

1. **Sauté the Veggies:** In a large pot or Dutch oven, heat your olive oil or butter over medium heat. Toss in the chopped onion, celery, and carrots. Cook ’em down for about 5-7 minutes until they start to soften.
2. **Garlic & Thyme Time:** Add the minced garlic and dried thyme to the pot. Stir it all around for another minute until you can smell that amazing garlic aroma. Don’t let it burn!
3. **Make a Roux (Don’t Panic!):** Sprinkle the flour over the softened veggies. Stir continuously for 1-2 minutes. This creates a roux, which is just a fancy word for making your soup thick and luscious.
4. **Broth Up!** Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, scraping up any bits stuck to the bottom of the pot.
5. **Add Chicken & Gnocchi:** Once simmering, add your shredded cooked chicken and the gnocchi. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the top and are tender. **Keep an eye on them; they cook fast!**
6. **Creamy Finish:** Reduce the heat to low. Stir in the heavy cream and fresh spinach. Cook for just another minute or two, until the spinach wilts and the soup is heated through.
7. **Season & Serve:** Season generously with salt and pepper to taste. Remember, your broth might already have some salt, so taste first! Ladle into bowls and prepare for happiness.

Common Mistakes to Avoid

We’ve all been there, hovering over a pot, wondering what went wrong. Here are some pitfalls to dodge:

• **Overcooking the Gnocchi:** This is a big one. Gnocchi cook lightning-fast, like your weekend plans disappear. If you boil them too long, they’ll turn into gummy mush. Nobody wants gummy mush.
• **Skipping the Roux (or burning it!):** That little bit of flour is essential for thickening. If you skip it, your soup will be sad and watery. If you burn it, your soup will taste like, well, burnt flour. Keep stirring!
• **Boiling the Cream:** Once the heavy cream goes in, keep the heat low. If you let it boil vigorously, the cream can separate or curdle, leaving you with a weird texture. Simmer, don’t boil, unless you want curdled sadness.
• **Not Tasting as You Go:** This isn’t a guessing game! **Always taste your food throughout the process**, especially before the final seasoning. That’s how you make it perfect for *your* palate.

Alternatives & Substitutions

Feeling a little rebellious? Here are some ways to tweak this recipe to your heart’s content:

• **Chicken Swap:** No cooked chicken? Cook up some chicken breasts or thighs specifically for this. Or go rogue and use shredded turkey!
• **Gnocchi Alternatives:** If you can’t find potato gnocchi, or just aren’t a fan, small pasta shapes like ditalini, orzo, or even mini shell pasta work surprisingly well. They won’t be quite the same, but still delicious!
• **Veggie Boost:** Want more greens? Kale is a fantastic, heartier alternative to spinach. You can also toss in some diced zucchini or mushrooms with your other veggies.
• **Cream Lightness:** Heavy cream is truly the MVP here for that authentic richness. But if you’re looking to lighten it up a touch, half-and-half or even whole milk can work. Just know it won’t be quite as decadent (but still tasty!).
• **Gluten-Free Friends:** Easily make this GF by using a gluten-free all-purpose flour blend for the roux and ensuring your gnocchi is gluten-free (they exist!).

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. **Can I make this vegetarian?** Absolutely! Skip the chicken (duh) and use vegetable broth instead of chicken broth. It’ll still be super comforting and delicious.
2. **Can I freeze this soup?** Hmm, this is a tricky one. Cream-based soups, like this one, tend to separate when frozen and thawed, and the gnocchi can get mushy. **IMO, it’s best enjoyed fresh.**
3. **How long does it last in the fridge?** Leftovers will keep well in an airtight container in the fridge for about 3-4 days. It might thicken up a bit, so you might need a splash of extra broth when reheating.
4. **What kind of gnocchi should I use?** Look for the shelf-stable, vacuum-sealed potato gnocchi in the pasta aisle. They’re quick-cooking and perfect for this! Avoid frozen unless specified for soup.
5. **Can I add other spices?** You betcha! A pinch of nutmeg can add a lovely warmth, or a tiny dash of red pepper flakes if you like a little kick. Get creative!
6. **Is it really as good as Olive Garden’s?** Honestly? I think it’s better. And you’re in your PJs. So yeah, 100% yes.

Final Thoughts

Well, look at you, domestic goddess/god! You just whipped up a restaurant-quality meal without the hassle, the wait, or having to make awkward eye contact with a server. You’ve earned every single spoonful of this creamy, dreamy goodness. So, go forth and impress someone (or just yourself, which is arguably more important!) with your newfound culinary skills. You’ve earned it!