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Olive Garden chicken gnocchi soup in a white bowl with gnocchi, spinach and shredded chicken

Olive Garden Chicken Gnocchi Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: American, Italian
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb boneless skinless chicken breasts
  • 1 tsp paprika
  • 2 tsp Italian seasoning
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • Salt + black pepper
  • 3 Tbsp olive oil divided
  • 4 Tbsp butter
  • 1 medium onion diced
  • 1 cup celery sliced
  • 1 cup matchstick carrots
  • 5 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 Parmesan rind optional
  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 1 lb potato gnocchi
  • 2 cups fresh baby spinach
  • 1 tsp balsamic vinegar
To serve
  • 1/2 cup shredded Parmesan

Equipment

  • Dutch oven or large soup pot (5–6 quart)
  • Tongs
  • Two forks
  • Ladle
  • Instant-read thermometer

Method
 

  1. Pat the chicken dry and season both sides with the paprika, Italian seasoning, thyme, sage, salt and pepper.
  2. Heat 2 Tbsp olive oil in the Dutch oven over medium-high heat. Sear the chicken 2–3 min/side until golden (not cooked through). Set aside.
  3. Lower the heat to medium. Add the butter + remaining 1 Tbsp olive oil. Cook the onion, celery and carrots 6–8 min until the onion softens, scraping the browned bits off the bottom.
  4. Stir in the garlic + Italian seasoning + thyme + sage, cook 30 sec until fragrant. Sprinkle in the flour, cook 1 min, stirring constantly.
  5. Pour in the 6 cups of broth, scraping the bottom. Add the Parmesan rind if using and return the chicken to the pot. Simmer gently (not a boil) 15–20 min, until the chicken hits 165°F.
  6. Lift the chicken out, shred with two forks, set aside. Discard the Parmesan rind.
  7. Lower the heat. Stir in the heavy cream + half-and-half (both at room temperature, soup off the boil). Add the gnocchi, simmer 2–3 min until they float.
  8. Stir in the spinach, cook 1–2 min until wilted. Take the pot off the heat. Stir in the balsamic vinegar + the shredded chicken. Serve right away with the shredded Parmesan on top.

Notes

The cream goes in off the boil — never boil the soup after the dairy is in, or it splits. The gnocchi go in last, 2–3 min until they float, and the soup is served right away. The soup thickens as it sits — reheat with a splash of broth. Season last: the rind and the Parmesan add salt.