Olive Garden's Chicken Gnocchi Soup is a beloved classic, known for its creamy broth, tender chicken, and pillowy gnocchi. While the exact recipe remains a closely guarded secret, this copycat version gets incredibly close to replicating that restaurant-quality taste you crave. Get ready to enjoy a warm, comforting bowl of deliciousness from the comfort of your own kitchen!
What Makes Olive Garden's Chicken Gnocchi Soup So Special?
The magic lies in the balance of flavors and textures. The broth is rich and subtly seasoned, not overly salty or heavy. The chicken is tender and juicy, perfectly complementing the soft, chewy gnocchi. The overall experience is one of comforting warmth and satisfying indulgence. This recipe aims to capture all those elements.
Olive Garden Copycat Chicken Gnocchi Soup Recipe:
Yields: 6-8 servings Prep time: 20 minutes Cook time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 (16 ounce) package potato gnocchi
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Fresh basil leaves for garnish (optional)
Instructions:
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Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add mushrooms and cook for another 3-5 minutes, until slightly browned.
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Cook Chicken: Add chicken to the pot and cook until browned on all sides.
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Simmer Soup: Pour in chicken broth, diced tomatoes, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
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Add Gnocchi: Add gnocchi to the soup and cook according to package directions, usually about 2-3 minutes, until they float to the surface.
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Stir in Cream: Stir in heavy cream and Parmesan cheese. Heat through, but do not boil.
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Serve: Ladle soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese, if desired.
Frequently Asked Questions (FAQ)
What kind of gnocchi is best for this soup?
Potato gnocchi is the classic choice for this recipe, as it holds its shape well in the soup and adds a lovely, soft texture. Avoid using ricotta gnocchi, as it can become too soft and break down in the broth.
Can I use leftover cooked chicken?
Absolutely! Using leftover cooked chicken will save you time. Just add it to the soup during the last 5 minutes of simmering to heat it through. Avoid overcooking, as it can become dry.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Prepare the soup as directed, but omit the heavy cream and Parmesan cheese. Store it in the refrigerator for up to 3 days. When ready to serve, reheat gently and stir in the cream and cheese just before serving.
What can I substitute for heavy cream?
For a lighter version, you can substitute half-and-half or even milk, but the soup will be less creamy. You can also try using coconut milk for a different flavor profile.
How do I make the soup thicker?
If you prefer a thicker soup, you can simmer it uncovered for a longer period to reduce the liquid. Alternatively, you can mix 1-2 tablespoons of cornstarch with a little cold water to create a slurry and whisk it into the soup during the last few minutes of cooking.
This recipe provides a delicious and satisfying take on Olive Garden’s beloved Chicken Gnocchi Soup. Enjoy the comforting flavors and the ease of creating this restaurant-quality dish at home!
