If you’re craving a bowl of comfort that transports you straight to the warmth of an Italian trattoria, let me share my take on Copycat Olive Garden Chicken Gnocchi Soup. This creamy, hearty soup has been a favorite in our household for years, evoking memories of cozy dinners out with family and the irresistible aroma of gnocchi simmering in a rich broth.
I first fell in love with it during a rainy evening at Olive Garden, and recreating it at home became a mission. With tender chicken, pillowy gnocchi, and a medley of vegetables in a luscious, creamy base, this soup is perfect for chilly nights or a comforting lunch. Now, I’m excited to bring this recipe to your kitchen, so you can enjoy a taste of that restaurant magic at home. Let’s stir up some warmth and nostalgia together!
Ingredients:
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups carrots, grated
- 1 tbsp minced garlic
- Olive oil (for sautéing)
- 1 large grilled chicken breast, chunked
- 4-5 cups chicken broth
- 2 cups half and half
- 1 package potato gnocchi (about 16 oz)
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley or grated Parmesan, for garnish (optional)
Directions:
Prepare the Ingredients:
- Gather Your Staples with Excitement: Start by collecting all your ingredients, letting their fresh, vibrant colors inspire you. Chop the 4 stalks of celery and 1 medium onion into small, uniform pieces. Grate the 2 cups of carrots—I love using a box grater for that fine, tender texture. Mince 1 tbsp of garlic, and chunk 1 large grilled chicken breast into bite-sized pieces. The mix of colors and textures on the counter feels like a promise of a delicious meal, just as I remember from those Olive Garden visits.
Sauté the Vegetables:
- Heat the Oil: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. The gentle sizzle is a comforting sound, signaling the start of something hearty.
- Cook the Veggies and Garlic: Add the chopped celery, onion, grated carrots, and minced garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the kitchen fills with their fragrant aroma. I always pause here to breathe in the savory scent—it’s like a warm hug.
Build the Soup:
- Add the Chicken and Broth: Stir in the chunked grilled chicken breast, then pour in 4-5 cups of chicken broth (adjust based on your desired thickness). Add 1 tsp of dried thyme, and season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld. I love watching the broth turn golden with the vegetables and thyme—it’s the heart of this soup.
Add the Gnocchi and Cream:
- Cook the Gnocchi: Stir in 1 package (about 16 oz) of potato gnocchi. Cook for 3-5 minutes, or until the gnocchi float to the surface and are tender. The gnocchi puff up beautifully, adding that signature pillowy texture I adore from Olive Garden.
- Incorporate the Half and Half: Lower the heat to a simmer, then stir in 2 cups of half and half. Warm the soup gently for 2-3 minutes, stirring occasionally, until it’s creamy and heated through. Don’t let it boil—keep it smooth and luxurious. This step transforms the soup into that rich, comforting bowl I crave.
Serve and Enjoy:
- Garnish and Pair: Ladle the soup into bowls, and garnish with fresh parsley or grated Parmesan, if desired, for a pop of color and flavor. Serve warm, with crusty bread or a side salad for a complete meal. I love seeing the smiles as my family digs in, savoring the creamy gnocchi and tender chicken—it’s pure comfort in every spoonful.
Tips for Success:
- Gnocchi Timing: Be careful not to overcook the gnocchi—they can become mushy. Test them after 3-4 minutes to ensure they’re tender but still hold their shape.
- Chicken Prep: If you don’t have grilled chicken, you can poach or sauté raw chicken breast, then cube it. I’ve done both, and the flavor is just as delicious.
- Creaminess Control: For a lighter version, swap half the half and half for milk, but keep an eye on the thickness—you might need a little extra broth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens.
Why You’ll Love This Soup
This Copycat Olive Garden Chicken Gnocchi Soup is a celebration of creamy, hearty goodness—tender chicken, pillowy gnocchi, and a medley of vegetables in a rich, thyme-infused broth. It’s the perfect blend of comfort and elegance, ideal for a cozy night in or a family dinner. I’ve shared this soup with friends and loved ones, and its familiar, restaurant-quality taste always sparks memories of shared meals and warm gatherings. Whether you’re a fan of Olive Garden or just love a good soup, this recipe will become a beloved staple in your kitchen, just as it has in mine.
Enjoy the process of simmering and the joy of sharing this cozy, creamy soup with those you love. Buon appetito!
x
Hello, soup aficionados! If you’re craving a bowl of comfort that transports you straight to the warmth of an Italian trattoria, let me share my take on Copycat Olive Garden Chicken Gnocchi Soup. This creamy, hearty soup has been a favorite in our household for years, evoking memories of cozy dinners out with family and the irresistible aroma of gnocchi simmering in a rich broth. I first fell in love with it during a rainy evening at Olive Garden, and recreating it at home became a mission. With tender chicken, pillowy gnocchi, and a medley of vegetables in a luscious, creamy base, this soup is perfect for chilly nights or a comforting lunch. Now, I’m excited to bring this recipe to your kitchen, so you can enjoy a taste of that restaurant magic at home. Let’s stir up some warmth and nostalgia together!
Ingredients:
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups carrots, grated
- 1 tbsp minced garlic
- Olive oil (for sautéing)
- 1 large grilled chicken breast, chunked
- 4-5 cups chicken broth
- 2 cups half and half
- 1 package potato gnocchi (about 16 oz)
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley or grated Parmesan, for garnish (optional)
Directions:
Prepare the Ingredients:
- Gather Your Staples with Excitement: Start by collecting all your ingredients, letting their fresh, vibrant colors inspire you. Chop the 4 stalks of celery and 1 medium onion into small, uniform pieces. Grate the 2 cups of carrots—I love using a box grater for that fine, tender texture. Mince 1 tbsp of garlic, and chunk 1 large grilled chicken breast into bite-sized pieces. The mix of colors and textures on the counter feels like a promise of a delicious meal, just as I remember from those Olive Garden visits.
Sauté the Vegetables:
- Heat the Oil: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. The gentle sizzle is a comforting sound, signaling the start of something hearty.
- Cook the Veggies and Garlic: Add the chopped celery, onion, grated carrots, and minced garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the kitchen fills with their fragrant aroma. I always pause here to breathe in the savory scent—it’s like a warm hug.
Build the Soup:
- Add the Chicken and Broth: Stir in the chunked grilled chicken breast, then pour in 4-5 cups of chicken broth (adjust based on your desired thickness). Add 1 tsp of dried thyme, and season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld. I love watching the broth turn golden with the vegetables and thyme—it’s the heart of this soup.
Add the Gnocchi and Cream:
- Cook the Gnocchi: Stir in 1 package (about 16 oz) of potato gnocchi. Cook for 3-5 minutes, or until the gnocchi float to the surface and are tender. The gnocchi puff up beautifully, adding that signature pillowy texture I adore from Olive Garden.
- Incorporate the Half and Half: Lower the heat to a simmer, then stir in 2 cups of half and half. Warm the soup gently for 2-3 minutes, stirring occasionally, until it’s creamy and heated through. Don’t let it boil—keep it smooth and luxurious. This step transforms the soup into that rich, comforting bowl I crave.
Serve and Enjoy:
- Garnish and Pair: Ladle the soup into bowls, and garnish with fresh parsley or grated Parmesan, if desired, for a pop of color and flavor. Serve warm, with crusty bread or a side salad for a complete meal. I love seeing the smiles as my family digs in, savoring the creamy gnocchi and tender chicken—it’s pure comfort in every spoonful.
Tips for Success:
- Gnocchi Timing: Be careful not to overcook the gnocchi—they can become mushy. Test them after 3-4 minutes to ensure they’re tender but still hold their shape.
- Chicken Prep: If you don’t have grilled chicken, you can poach or sauté raw chicken breast, then cube it. I’ve done both, and the flavor is just as delicious.
- Creaminess Control: For a lighter version, swap half the half and half for milk, but keep an eye on the thickness—you might need a little extra broth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens.
Why You’ll Love This Soup
This Copycat Olive Garden Chicken Gnocchi Soup is a celebration of creamy, hearty goodness—tender chicken, pillowy gnocchi, and a medley of vegetables in a rich, thyme-infused broth. It’s the perfect blend of comfort and elegance, ideal for a cozy night in or a family dinner. I’ve shared this soup with friends and loved ones, and its familiar, restaurant-quality taste always sparks memories of shared meals and warm gatherings. Whether you’re a fan of Olive Garden or just love a good soup, this recipe will become a beloved staple in your kitchen, just as it has in mine.
Enjoy the process of simmering and the joy of sharing this cozy, creamy soup with those you love. Buon appetito!
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