Olive Garden Chicken & Gnocchi Soup copycat recipe by Todd Wilbur
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Olive Garden Chicken & Gnocchi Soup

Score: 4.88. Votes: 17
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Menu Description: “A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.”

It’s hard to find pre-made gnocchi that is as good as the stuff Olive Garden uses in their hit soup. The gnocchi are shaped into small disks and seasoned with a bit of nutmeg. So we'll make the gnocchi for our clone from scratch. In this copycat Olive Garden chicken gnocchi soup recipe, I found it easiest to use instant mashed potatoes. This saved time and the gnocchi always tasted great. After you make the gnocchi by forming the dough into small disks, you can start on the soup. For the chicken, just grab a roasted chicken in your supermarket. Take off the skin, then remove the meat and chop it up before adding it to the soup. When it's done you will have 8 1-cup servings of a simple gnocchi soup that tastes exactly like the new Olive Garden favorite.

Find all your favorite Olive Garden recipes here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 cup Potato Buds (see Tidbits)
  • 3/4 teaspoon plus 1/8 teaspoon salt
  • Scant 1/4 teaspooon ground nutmeg
  • 1 cup boiling water
  • 1 egg yolk
  • 2/3 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1/2 cup shredded carrot
  • 1/4 cup diced onion
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic
  • 2 tablespoons cornstarch
  • 4 cups chicken broth
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups half-and-half
  • 1 roasted chicken with meat removed and chopped (about 1 pound of meat)
  • 2 cups chopped fresh spinach
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions
      1. Make the gnocchi by mixing the Potato Buds with the salt and nutmeg. Stir in the boiling water and continue mixing until no dry flakes remain. Stir in the egg yolk until the mashed potato mixture has an even pale yellow color throughout.

      2. Stir in the flour and knead for about a minute with your hands.

      3. Use a 1/2 teaspoon to measure out small portions of the dough. Using floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper, making a small disk. When all the gnocchi is made, you can begin to make the soup.

      4. Heat up the oil in a large a soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, and garlic and saute for 3 minutes. Whisk the cornstarch into the chicken broth and add it to the vegetables along with the water. When the mixture begins to boil, add the gnocchi. Reduce the heat and simmer for 10 minutes. Add the remaining salt, pepper, nutmeg and half-and-half and simmer for another 10 to 15 minutes, or until the soup begins to thicken. Add the chicken and spinach and simmer for another 10 minutes, or until the soup has thickened and the spinach is tender.

      Makes 8 cups.

      Tidbits: Potato Buds are 100% real instant mashed potatoes made by Betty Crocker. You can usually find them your supermarket near the rice and pasta.
Average rating:

Score: 4.88. Votes: 17
Rating of votes (17)
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Mende Griffith
Sep 22, 2020, 06:17

So far I've made this twice and it is absolutely delicious! It is very much worth the preparations to get to the final product! Thank you!

Jennifer Perkins
Dec 18, 2017, 09:46

This soup is sooooo good. One of my favorites when we go to Olive Garden, but it's so much better getting it fresh off the stove without even having to leave the house and this recipe absolutely nails it. YUMMM!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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