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Creamy Olive Garden Chicken Gnocchi Soup featured image showcasing a delicious and hearty soup.

Creamy Olive Garden Chicken Gnocchi Soup

This creamy and comforting Olive Garden-style Chicken Gnocchi Soup is a delicious homemade version that captures the flavors and textures of the restaurant classic. With tender chicken, pillowy gnocchi, and a velvety broth, this soup is a true culinary delight.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, cubed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • whisk
  • cutting board
  • knife
  • measuring cups and spoons

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
  3. Add the cubed chicken and cook until lightly browned, about 8-10 minutes.
  4. Whisk in the flour and cook for 2 minutes, stirring constantly.
  5. Gradually pour in the chicken broth, heavy cream, and milk, whisking continuously to prevent lumps.
  6. Bring the mixture to a simmer and add the gnocchi, frozen peas, and dried thyme.
  7. Reduce the heat to low and let the soup simmer, stirring occasionally, until the gnocchi is tender and the flavors have melded, about 15-20 minutes.
  8. Season with salt and pepper to taste.

Notes

For best results, briefly boil the gnocchi before adding them to the soup to ensure a tender and fluffy texture. Adjust the ratio of heavy cream to milk to your desired level of creaminess. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.