Olive Garden's Chicken and Gnocchi Soup is a beloved menu item, known for its creamy, comforting flavors. While the restaurant's exact recipe remains a secret, this copycat version comes incredibly close, allowing you to enjoy this delicious soup at home. This recipe prioritizes fresh ingredients and simple techniques to recreate that signature Olive Garden taste.
What Makes Olive Garden's Chicken and Gnocchi Soup So Popular?
The success of Olive Garden's Chicken and Gnocchi Soup lies in its perfect balance of flavors and textures. The creamy broth, tender chicken, and pillowy gnocchi create a satisfying and comforting experience. The subtle hint of herbs and spices adds depth without overpowering the delicate flavors of the chicken and gnocchi. This recipe aims to capture those key elements.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced (or your preferred mushroom)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 cups chicken broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound potato gnocchi (fresh or frozen, uncooked)
- Fresh basil leaves, for garnish (optional)
Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms and cook for another 3-5 minutes, until slightly browned.
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Cook the Chicken: Add the chicken to the pot and cook until browned on all sides. This step helps develop flavor and texture.
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Simmer the Soup: Pour in the chicken broth and diced tomatoes. Add the basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
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Add the Gnocchi: Gently stir in the gnocchi. Cook according to package directions, usually about 3-5 minutes for fresh gnocchi or 8-10 minutes for frozen gnocchi, until they float to the surface and are cooked through but still slightly firm.
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Stir in Cream and Cheese: Remove the soup from the heat and stir in the heavy cream and Parmesan cheese until melted and smooth.
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Serve: Ladle the soup into bowls and garnish with fresh basil leaves, if desired.
Frequently Asked Questions (FAQ):
Can I use different types of gnocchi?
Yes, you can use different types of gnocchi, such as spinach and ricotta gnocchi, or even sweet potato gnocchi, to add variety. Just adjust the cooking time according to the package directions.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
What can I substitute for heavy cream?
For a lighter version, you can substitute half-and-half or milk for the heavy cream, but the soup will be less creamy. You could also use coconut cream for a different flavor profile.
Is this soup gluten-free?
The recipe itself is gluten-free, assuming you are using gluten-free gnocchi. Always check the gnocchi packaging to confirm.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup for a little kick.
This recipe provides a delicious and satisfying alternative to ordering takeout. The result is a hearty, flavorful soup that captures the essence of Olive Garden's popular dish. Enjoy!
