This chicken gnocchi soup is the perfect simple comfort food. Loaded with vegetables and packed with flavor, this Olive Garden copycat soup recipe will become a family favorite.
In a heavy soup pan, combine butter and olive oil over medium heat.
3 tbsp unsalted butter, 1 tbsp olive oil
Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cook for 10 minutes.
3.5 cups carrots, 2.5 cups celery, 1 cup white or yellow onion
Add garlic and chicken. Cook for 5-10 more minutes.
4 cloves garlic, 1 lb boneless skinless chicken breast
Sprinkle flour over the veggies and chicken, and gently stir to combine.
1/3 cup all-purpose flour
Slowly add the heavy cream, stirring to combine.
2 cups heavy cream
Add the chicken stock, parsley, tarragon, thyme, and smoked paprika. Salt and pepper to taste.
8 cups chicken stock, 1 tsp dried tarragon, 1 tsp dried parsley, 1 tsp dried thyme, 1/2 tsp smoked paprika, Salt and pepper to taste
Increase the heat to medium-high, and bring the mixture to a gentle boil. Stirring constantly, cook on medium-high for 2-4 minutes.
Once the mixture starts to thicken up and looks a bit cloudy, add the gnocchi, and reduce heat to medium-low. Stir occasionally. If using leftover cooked chicken, add that now.
1 16 oz package of shelf-stable gnocchi
The soup is ready when the chicken is cooked through, and gnocchi are floating near the top (~5 minutes).
Notes
You can use raw chicken breasts or thighs OR leftover chicken or even chopped leftover Thanksgiving turkey.
Add 2 cups of raw spinach or chopped kale right before serving for a soup that is even more veggie-packed.
Add 1/8 tsp nutmeg to take your soup next level.
If using frozen gnocchi, do not thaw it before adding it to your chicken gnocchi soup.