Olive Garden Chicken & Gnocchi Soup Recipe

Written by admin on March 5, 2009 – 8:33 pm -

Have any of you tried Olive Garden’s new Chicken & Gnocchi soup yet?  If you have your mouth is salivating already.  If not…try it!  It’s a really good creamy soup, a little different than your normal creamy soup because of the gnocchi.  Last time my husband and I went to Olive Garden he got this soup with his entree, and I did a Google search for the recipe once we got home because it was so good!  This recipe is spot on with the restaurant’s.

One word of warning though:  if you’re on a diet, this probably isn’t the recipe for you.  If’s full of milk and cream…but as you’d expect it’s delicious!  Next time I make it (and there WILL be a next time I can guarantee that!) I’m going to play around with it and try to substitute some of the milk for chicken broth or something and see how that comes out, so I’ll let you know!  But for now here is the recipe for the full-fat version in all its glory:

Copycat Olive Garden Chicken & Gnocchi Soup

  1. 1/3 c. olive oil
  2. 2 cloves garlic, minced
  3. 1 lb. chicken, cut into bite-sized pieces**
  4. 1/3 c. flour
  5. 1/2 c. shredded carrots**
  6. 1 stick celery, chopped
  7. 1/2 c. fresh chopped spinach
  8. 2 & 1/2 c. milk
  9. 1 & 1/2 c. heavy cream
  10. 3 chicken bullion cubes
  11. salt & pepper to taste
  12. 17 oz. pre-made gnocchi**
  • On medium heat, cook chicken and garlic in a large pot in olive oil until cooked through.
  • Stir in flour and mix well until the flour is cooked into the chicken.
  • Add the rest of the ingredients except for the gnocchi.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Add gnocchi; cook for 3-4 more minutes till cooked through.

Recommendations:

  • Chicken:  I just bought a rotisserie chicken and cut that up and used the meat from that (weeknight meal), so either that or cooking the chicken like the recipe says will work great.
  • Carrots:  You can buy carrots already shredded by the bagged lettuce.
  • Gnocchi:  Even though I loved the soup, I really didn’t like the pre-made gnocchi that I bought.  The gnocchi in the one we had at Olive Garden was much better…much lighter (fluffier) and had a better taste.  So next time I make this I’m going to try to make my own gnocchi with it.  I heard it’s not too hard, and I think it would be worth the extra effort because I think it would make a big difference and the rest of the soup is so good that you want each element to match!  I don’t know, it could have just been the brand of gnocchi that I bought…so I’ll play around with it and keep you posted!

Posted in Uncategorized | 36 Comments »

36 Comments to “Olive Garden Chicken & Gnocchi Soup Recipe”

  1. Leslie Says:

    I would love to know if you come up with a diet friendly version. Also, if you make your on Gnocchi please give that recipe as well.

    Thanks so much,

    Leslie

  2. Terri Says:

    I didn’t follow the recipe to the tea, but it was great. I used the chicken broth and added some flour to it and also the heavy cream. Thanks!!

  3. Bethany Says:

    My son told us about Olive Garden Gnooci soup, i took mashed potatoes i made added two eggs and 2 cups wonder flour its finer grain, mixed to light dough consistancy rolled out like a long snake on floured board then cut gnooci’s and laid on cookie sheet to flash freeze them and then put in freezer zip loc ready for next batch of soup! enjoy

  4. Kai Says:

    This was so delicious! I added diced onion but left out the spinach, and I used chicken broth in place of the heavy cream. And I did make my own gnocchi (for the first time!) with help from my 5-year-old. It turned out great, and I’ll definitely make it again.

  5. jennifer Says:

    im going to try this and see how well it turnes out im useing store brand gnocchi i hope it works. i reamber tasting just a hint of nutmeg in it. i think it brings out the tast of the spinach so im going to add a just a bit

  6. Juliana Oliver Says:

    My fiancee and I made this the other night eleminating the spinich and subing the heavy cream for half and half for allergy and prefrence reasons and it turned out perfect.

  7. Emily Says:

    This is delicious! I added more celery and spinach the second time around than called for, and omitted the gnocchi all together. Added to my list of all time favorite recipes!!

  8. Nancy Says:

    I also added chicken broth, used some milk and the heavy cream (just a little less)and it was delicious. Thank you so much. My family loved it. My son said it was just like Olive Garden’s but maybe better!
    Thanks!
    Nancy

  9. Roger Says:

    I have noticed that there is no water or chicken broth in your recipe, how can you feed 3 to 4 people on 2 1/2 cups of milk and 1 1/2 cups of cream????

  10. angela Says:

    if you go to the Olive Garden website they give you their recipe for gnocchi. I looked it up under the Chicken Veronese and Gnochi recipe.

  11. Deana Says:

    I just made this recipe, and it is quite good. I agree that store-bought gnocchi isn’t quite the same as Olive Garden’s. It’s a bit too firm. A suggestion to make the soup better would be to saute the celery and carrots before throwing it in the pot. They were a little too crisp in my soup. And maybe cook the gnocchi first-your directions say pre-made, not pre-cooked, so maybe cooking it, then throwing it in would make them a little lighter and fluffier. A good recipe, though! Thanks!!

  12. Dawn Says:

    I didn’t follow the recipe exactly. I used half & half and chicken stock. I did not use bullion cubes. This soup is delicious! Even the kids enjoyed it.

  13. Angela Says:

    I noticed the note about the texture of the gnocchi. Instead of adding them directly to the soup, I cooked them in boiling water FIRST (until they floated to the top), then drained them and added them to the soup. They turned out just as fluffy and tasty as fresh-made! I also substituted half and half for the cream and it turned out just as tasty as the original with a bit less fat. My 7 year old son helped me cook the soup, and we had a great time…almost as much fun as when we ate it. Thanks for the recipe!

  14. Vickie Says:

    This was great! I did add a little finely chopped onion along with the garlic and chicken. Also, I added a cup of chicken broth to thin it a bit. It’s a very thick soup. But, boy, was it delicious! My family loved it!

  15. Jim Says:

    Ingredients
    2 qt water
    6 oz all-purpose flour
    2 eggs
    2 lbs russet potatoes
    2 tsp salt

    Procedures for Gnocchi
    1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
    2.PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
    3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
    4.DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
    5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

  16. Trudy Says:

    I found mini gnocchi and was better than the larger size. Also I made it using mini cheese ravolli and that was very good. My family actually prefers that.

  17. Brenda Says:

    go to the olive garden web site and click on recipes, type in chicken gnocchi, it will give you the recipe for chicken gnocchi veronese, at the bottom of which is a recipe for the gnocchi!

  18. Jared Says:

    A little salty the first time i made it. Trader Joe’s gnocchi is great! Next time i might go with chicken stock instead of the bullion.
    All in all a great great soup!

  19. Daniella Says:

    I tried this recipe. I love it. Did it with whole grain rotini noodles instead of the gnocchi which did not turn out half bad.

  20. Terrie Says:

    My husband and I went to the Olive Garden in Murfreesboro Tn., for our anniversary. I would have to say the first bite of the Chicken Gnocchi that hit my mouth was like heaven. I will be making this soup for my family for years to come….

  21. Teresa Says:

    I followed the directions exactly and it came out terrific. I used Trader Joe’s potato gnocchi found in the dry goods section and they were excellent. I just had this soup at Olive Garden yesterday and wanted to make this version while the original was fresh in my memory and it really does taste nearly exact.

  22. Julia Says:

    I changed the milk to 3 cups and the heavy cream to only one cup. It made it a lot less heavy and a lot more enjoyable. Great recipe!

  23. Pat Swanson Says:

    Did not understand the liquid items. Is it 2-1/2 and 1-1/2 – got a funny notation on my recipe. Thanks.

  24. Lindsay Says:

    How many servings does this recipe make? I often have people over for dinner and want to make sure I make enough for everyone…and for seconds :) I love this soup!!!

  25. MARY JANE Says:

    HELLO, I AM GETTING READY TO MAKE THIS SOUP BUT I THOUGHT IT WAS DUMPLINS IN THE SOUP NOT POTATOES OR AM I CONFUSED….

  26. Danielle Says:

    My boyfriend and I make this recipe all the time. We LOVE this soup its the best. Somehow its even better than the recipe at Olive Garden now. I always buy the pre-made gnocchi and its turned out great everytime. I can’t think of any changes we’ve made except season to taste. We made add some chicken broth if the soup is too thick.. and for a touch of flavor. :)

  27. esgeep Says:

    We had this soup last week for the first time. I think it’s outrageously good! However, as someone who makes gnocchi from scratch, I found the gnocchi a bit on the firm side when we had the soup at the restaurant. We brought home a bowl and reheated the soup in the microwave and the gnocchi softened up quite a bit (but not mushy).

    Purchased gnocchi have always been rock hard in my opinion, so I suspect cooking them longer in the soup, or cooking them first in boiling water and then adding to the soup will work better.

  28. Connie Says:

    Where do you get the gnocci? From what store??

  29. judi Says:

    I tweaked this recipe, too. Left out the cream, and substituted non fat evaporate milk, cut the olive oil to 1T, also used swiss chard, instead of spinach, cause that’s what I had. Delicious!!

  30. lisa crites Says:

    this recipe was GREAT! My whole family loved it! the only thing i did different is using the heavy cream and milk it makes it really thick so i used around 3 cups of chicken broth to thin the soup out so it still had a thick consistancy but not to thick! but by far the best!

  31. Teresa Says:

    I eat at Olive Garden about twice a week. The soup from Olive Garden is 280 or 290 calories. That is concidered healthy. Now, if you have a issue with dairy; I don’t recommend the soup. The soup is actually heathier than all the subs at Subway which their calories start at 280 & 290. Just to keep everyone informed :)

  32. Sherry Says:

    I’ve been looking high and low for the Olive Garden Chicken & Gnocchi soup recipe. This one sound close. The only thing I see wrong with it is the fact that all of the chicken I have had in this soup appears to be dark meat, not white meat. It’s to flavorful and moist to be white meat.

    I like the idea of the substituting chicken broth for some of the milk/cream. If you use a good broth (like Pacific’s organic chn broth), it should add to the flavor. I’m going to give it a try as the recipe does look very realistic for the flavor of the soup.

    Thanks!

  33. Chuck Says:

    I used fat free half & half instead of cream, and skim milk. Wiped out a ton of calories & fat. Still tasted great. Got the mini gnocchi from Wegman’s.

  34. Mary Ellen Says:

    I think the secret to a lighter, fluffier gnocchi would be to cook it separately in boiling salted water. When it’s done, it will float to the top. Then drain and add to soup. Like any other pasta, it doesn’t seem to absorb enough liquid when it’s cooked right in the soup.

  35. Debra Says:

    This is my daughter’s all time favorite soup. I also didn’t like the store bought gnocchi texture, but, I was throwing the uncooked gnocchi into the soup to cook. I found that cooking them in water first made a huge difference. I have made my own gnocchi several times, but for ease and time saving, I have found a perfect sized gnocchi at World Market that works great. Thanks for posting the recipe!

  36. Rebecca Says:

    I agree that that didn’t seem to be enough liquid so I added 2 cups of chicken broth and it turned out just fine I guess I am not used to making such a small pot of soup I usually make a big stock pot full! next time I will triple the recipe

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