I love Olive Garden’s Chicken Gnocchi Soup. Every time I go to Olive Garden I end up ordering it now. Their Gnocchi are so tender and the soup is so creamy and flavorful. I went on a quest to find a good copy cat version and I did at Pioneer Woman’s Tasty Kitchen Forum.
Chicken Gnocchi Soup-adapted from Tasty Kitchen
- 3 Chicken Breasts, Cooked And Diced
- 4 Cups Chicken Stock
- 2 Cups Heavy Cream
- 2 Garlic Cloves, Diced
- 1 Carrot, Shredded
- 1/2 Onion, Diced
- 1 1/2 Cups Fresh Spinach, Chopped (I used 1/2 cup defrosted frozen chopped spinach)
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Thyme
- Salt And Pepper
- 16 Ounces Potato Gnocchi
- 1 tsp chicken bouillon, to enhance the taste at the end (optional and my addition)
- Cook the onion, garlic, and carrot in oil over medium heat until onion is tender and translucent.
- Add the chopped chicken, chicken stock, heavy cream, salt and pepper, and thyme. Heat to boiling, then add gnocchi (homemade would be even better, but all I had was packaged on hand). Gently boil for 4 minutes, then reduce heat to simmer and continue cooking for 10 minutes.
- Add spinach and cook for an additional 1-2 minutes until spinach is wilted. I did use defrosted frozen chopped spinach and only added about 1/2 cup to the soup as I did not have fresh spinach on hand.
Added by Calamity Anne on July 31, 2009 in Creamy Soups, Soups
5.00 Mitt(s) | 3 Rating(s)
Prep Time 20 Minutes
Cook Time 20 Minutes
I made this version and was very happy with the results. I did add a little bouillon at the end and used defrosted, chopped spinach instead of fresh and it turned out fine. Will make again and again. My children are not fans of gnocchi, but they don’t get much say in my house. They can eat it or not eat.