Better Than Olive Garden Creamy Chicken Gnocchi Soup
A rich, restaurant-quality soup featuring tender potato gnocchi, shredded chicken, and fresh vegetables in a creamy broth. The base is pureed potatoes and aromatics that create natural thickness, while sautéed leeks and carrots add depth. Half-and-half provides luxurious creaminess without heaviness, and fresh spinach adds color and nutrients. Perfect for cold evenings or when craving comfort food with a touch of elegance. This homemade version rivals the popular restaurant chain's beloved soup with fresher ingredients and customizable seasoning.
Ingredients
- 6 cups chicken stock or broth
- 1 pound yellow potatoes, peeled and diced into half inch pieces
- 1 cup leeks, whites only, cleaned of sand and diced small, dividedyellow onions1:1common
milder flavor
- ½ cup celery, diced, divided
- ¾ cup fresh carrots, peeled, shredded on large holes of box grater, divided
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh garlic, minced fine
- 1 teaspoon dry thyme
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 1 pound fresh gnocchipotato gnocchi from package1:1shelf-stable
may need longer cooking
- 1 pound cooked chicken meat, diced
- 2 cups half and half cream
- 1 pinch fresh nutmeg, grated
- 1 cup fresh baby spinach, chopped, divided
Instructions
- 1
Combine stock, diced potatoes, half the leeks, half the celery, quarter cup carrots, and bay leaf in soup pot
- 2
Bring to boil, reduce to fast simmer and cook until potatoes are tender, about 15 minutes
- 3
Heat butter and oil in sauté pan over medium heat
- 4
Add remaining leeks, celery, garlic, thyme, salt, and pepper and sauté for 3 minutes
- 5
Add remaining carrots and remove from heat
- 6
Boil salted water and cook gnocchi for 3 minutes, reserve cooking water
- 7
Remove bay leaf from soup and puree mixture with immersion blender
- 8
Stir sautéed vegetables into soup
- 9
Add gnocchi to soup using slotted spoon, reserve gnocchi water
- 10
Simmer until gnocchi are tender
- 11
Stir in half and half cream and cooked chicken
- 12
Add nutmeg and taste for seasoning
- 13
Stir in half the spinach, reserve remainder for serving
- 14
Thin with reserved gnocchi water or cream if desired
- 15
Serve topped with remaining fresh spinach
Tips
Reserve gnocchi cooking water to adjust soup consistency - it adds starch that helps thicken naturally without diluting flavor.
Puree only the potato base, not the entire soup, to maintain texture from vegetables and gnocchi while creating creamy body.
Add spinach in stages - half during cooking for flavor integration and half as garnish for fresh color and texture contrast.
Good to Know
Refrigerate up to 3 days in sealed container. Gnocchi may absorb liquid - add broth when reheating.
Prepare base soup without cream and spinach up to 2 days ahead. Add cream, chicken and spinach when reheating.
Ladle into warm bowls and top with fresh spinach. Serve with crusty bread or crackers.
Common Mistakes
Don't add cream too early to avoid curdling - add after vegetables are tender.
Remove bay leaf before blending to avoid bitter flavor and equipment damage.
Reserve gnocchi water before draining to control final consistency.
Substitutions
Dairy-Free Swaps
General Alternatives
may need longer cooking
milder flavor
FAQ
Can I use frozen gnocchi instead of fresh?
Yes, but increase cooking time to 5-7 minutes. Frozen gnocchi may break apart more easily, so handle gently when transferring to soup.
What if I don't have an immersion blender?
Transfer potato mixture to regular blender in batches. Let cool slightly and blend with lid vented. Return to pot before continuing recipe.
How long will leftovers keep?
Refrigerate up to 3 days. Gnocchi absorbs liquid over time, so add extra broth or cream when reheating to restore consistency.