Creamy Chicken and Gnocchi Soup Recipe (Olive Garden Copycat)

Slice the chicken breasts in half lengthwise to create thinner pieces and set aside.

Heat the olive oil and butter in a Dutch oven over medium heat.

Add the onion, celery, and carrot, and cook until the vegetables begin to soften, about 5 minutes.

Add the garlic and cook for 1 minute, stirring constantly.

Sprinkle the flour over the vegetables and stir continuously for 1 minute until the flour coats everything and looks lightly golden.

Slowly pour in the warm chicken stock while stirring to keep the soup smooth.

Add the chicken, salt, black pepper, and thyme, then bring the soup just to a gentle boil.

Reduce the heat to low and let the soup simmer, making sure it does not boil hard, for 10 to 15 minutes until the chicken reaches 165°F (74°C).

Remove the chicken from the pot and shred it into bite size pieces once cool enough to handle.

Stir the warmed heavy cream into the soup.

Add the gnocchi and cook according to the package timing, as cooking times can vary by brand. The gnocchi will float to the surface when cooked.

Return the chicken to the pot, then add the spinach and simmer for about 2 minutes until the spinach wilts.

If the soup is too thick, add up to ½ cup (120 ml) chicken stock or water to adjust.

Taste and adjust seasoning as needed, then serve hot with crushed red pepper flakes if using.

Equipment Needed

Spice Level: