olive garden chicken gnocchi soup copycat recipe
- The Best olive garden chicken gnocchi soup copycat recipe
- Olive Garden Chicken Gnocchi Soup Copycat Recipe
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Olive Garden Chicken Gnocchi Soup Copycat Recipe Works
- ❓ Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup Copycat
The Best olive garden chicken gnocchi soup copycat recipe
Oh, this Olive Garden Chicken Gnocchi Soup copycat recipe—it’s one of those dishes that feels like a hug on a cold night. I’ve been making it for years, and it’s always a hit with my kids, especially when they’re picking at their plates after a long day of school or sports practice. There’s something comforting about the creamy, rich broth with those pillowy gnocchi and the tender chicken—it’s like a warm, cozy blanket for their stomachs. My family doesn’t even notice it’s not the real deal because the flavors are so good, but I’ll always know it’s my version.
I love this recipe because it’s simple enough to whip up in under an hour, yet it feels special enough for a weekend dinner or a lazy Sunday when I don’t want to stress over a fancy meal. My kids swear by it too—it’s their go-to when they’re craving something hearty but not too heavy. Plus, it’s got a little something for everyone: the gnocchi for a soft texture, the chicken for protein, and the hidden veggies (like carrots and celery) that sneak in some extra nutrients without making it taste like a health class. It’s the kind of dish that feels indulgent but isn’t completely off-limits if you’re watching portions. And honestly? It’s one of those recipes that makes me feel like I’m doing something good for my family without having to overcomplicate things.
Olive Garden Chicken Gnocchi Soup Copycat Recipe
A creamy, comforting soup featuring tender chicken, fluffy gnocchi, and a rich tomato-based sauce inspired by Olive Garden’s classic offering. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb frozen gnocchi
- 2 tbsp butter
- ¼ cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup chicken broth
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped
- Extra grated Parmesan cheese
- Optional: Grilled chicken strips or breadcrumbs
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Season chicken with salt, pepper, garlic powder, and oregano. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove from skillet, cover with foil, and set aside.
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2 In the same skillet, sauté onion and garlic until soft (3–4 minutes). Add crushed tomatoes, tomato sauce, and red pepper flakes. Stir in dried basil and remaining chicken broth. Simmer for 10 minutes.
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3 While the sauce simmers, boil a large pot of salted water. Cook frozen gnocchi according to package instructions (usually 8–10 minutes) until they float to the surface. Drain and set aside.
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4 In a separate pan, melt butter over low heat. Stir in heavy cream and Parmesan until smooth. Pour sauce from the skillet into the cream mixture, stirring well to combine.
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5 Return chicken to the skillet and add the gnocchi to the soup. Simmer for 2–3 minutes to heat through. Adjust seasoning with salt and pepper if needed.
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6 Divide soup among bowls. Garnish with fresh parsley and extra Parmesan cheese. Serve with optional toppings like grilled chicken or breadcrumbs.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Olive Garden Chicken Gnocchi Soup Copycat Recipe Works
This Olive Garden Chicken Gnocchi Soup copycat recipe is always a solid choice for family gatherings because it’s hearty enough to feed a crowd without being too heavy, and the creamy, cheesy flavors make it feel special without requiring fancy ingredients. It’s perfect for casual dinners when you want something comforting but still feels like a little treat—great for holidays, game nights, or just when everyone’s craving something warm and familiar. Plus, it’s easy to double or triple the batch, so there’s always enough left over for leftovers.
❓ Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup Copycat
What are the key ingredients I need to make Olive Garden’s Chicken Gnocchi Soup at home?
To make a copycat Olive Garden Chicken Gnocchi Soup, you’ll need: – 1 lb (450g) boneless, skinless chicken breasts or thighs, diced – 12 oz (340g) frozen gnocchi (or homemade if preferred) – 2 cups (480ml) chicken broth (low-sodium if possible) – 1 cup (240ml) heavy cream or half-and-half – 1 cup (240ml) chicken stock – 1 small onion, diced – 2 cloves garlic, minced – 1 cup (160g) shredded mozzarella cheese – ½ cup (50g) grated Parmesan cheese – 1 tsp dried oregano – ½ tsp dried basil – ½ tsp salt (adjust to taste) – ¼ tsp black pepper – 1 tbsp butter or olive oil – Optional: 1 tbsp olive oil for extra richness
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How do I prepare the chicken for the soup?
First, season the diced chicken with salt, pepper, and a pinch of garlic powder. Heat 1 tbsp butter or oil in a large pot over medium-high heat. Cook the chicken until no longer pink (about 5–6 minutes), then remove and set aside. In the same pot, sauté the diced onion and minced garlic until soft (3–4 minutes). Return the chicken to the pot, add the chicken broth, and bring to a simmer. Let it cook for 5–7 minutes to tenderize the chicken before proceeding.
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Should I use store-bought gnocchi or make my own?
While store-bought frozen gnocchi works fine, homemade gnocchi (made with semolina, flour, and egg) can give a slightly more authentic texture. If using store-bought, thaw them in cold water before adding to the soup. For best results, cook gnocchi al dente (about 8–10 minutes in boiling water) and drain, reserving some pasta water if needed for creaminess.
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What’s the best way to thicken the soup without making it too heavy?
To achieve Olive Garden’s creamy but not overly thick consistency, combine the heavy cream and chicken stock in a bowl before adding them to the pot. Stir in the cream mixture while simmering the soup for 2–3 minutes to gently incorporate it. If the soup is too thin, add a splash of reserved pasta water or a bit more cream. Avoid boiling the cream directly, as it can curdle.
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How do I ensure the soup has that signature Olive Garden flavor?
For that classic Olive Garden taste, focus on: 1. Herbs & Seasoning: Use a blend of dried oregano and basil (or fresh if possible) for that Mediterranean touch. 2. Cheese: Top with a mix of mozzarella and Parmesan—mozzarella melts beautifully, while Parmesan adds depth. 3. Creamy Balance: The heavy cream or half-and-half gives it that rich, velvety texture, but don’t skimp on the broth for a lighter base. 4. Garlic & Onion: Sauté them until translucent for maximum flavor extraction. 5. Final Touches: A sprinkle of fresh basil or parsley on top can elevate the presentation and taste.
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Can I make this soup ahead of time and reheat it?
Yes! You can prep most components in advance: – Cook the chicken and simmer it with broth and aromatics for up to 2 days in the fridge. – Make gnocchi ahead and store them frozen or refrigerated. – Assemble the soup the night before, cover, and refrigerate. Reheat gently on the stove until steaming hot, adding a splash of water or cream if needed to loosen it. Avoid boiling the soup directly to prevent separation. For best texture, serve fresh.
