Olive Garden Chicken and Gnocchi Soup - (Copycat Recipe) (2024)

Creamy Chicken and Gnocchi soup that tastes just the famous soup at Olive Garden restaurant. A classic soup made easy in the Instant Pot or on the Stove Top.

If you also like Olive Garden’s Minestrone soup, you will love our Instant Pot Minestrone Soup Recipe.

How To Make Olive Garden Chicken and Gnocchi Soup

Ingredients

• Boneless skinless chicken breasts*
• Olive oil
• Celery
• Onion
• Garlic
• Shredded Carrots
• Chicken Broth
• Salt & Pepper
• Thyme
• Gnocchi, box or frozen
• Half & Half
• Spinach
• Corn Starch

*If you are making this Olive Garden Chicken and Gnocchi Soup in an electric pressure cooker, such as an Instant Pot or Ninja Foodi, you do not need to precook your chicken. However, if you are making it on your stove, then the chicken needs to be precooked. As long as you don’t mind shredded chicken instead of diced you can use the meat from a grocery store-bought rotisserie chicken.

Instant Pot Instructions:

First, dice your raw chicken breasts into small, bite size pieces, and set aside.

Then turn the Instant Pot on the Saute mode. While the pot is heating, dice the celery and onions with a clean knife and on a different cutting board than you diced your chicken. When the front display reads HOT, add the oil, celery and onion.

Saute for 3-4 minutes or just until they start to become tender. Add the garlic and press CANCEL. Continue to stir for 1-2 minutes so the garlic doesn’t turn brown.

Before continuing to make your Olive Garden Chicken and Gnocchi soup add 1 cup of the chicken broth to the pan and scrape the bottom to remove any brown bits. Add the shredded carrots, the remaining chicken broth, diced chicken, salt, pepper and thyme to the pot.

Lock the lid in place and move the valve to the SEALING position. Pressure Cook/Manual on HIGH pressure for 5 minutes.

Just like with all pressure cooker recipes, additional time is require for the pot to come to pressure and before the actual cook time begins. With my Instant Pot 6 quart Duo, it took 13 minutes to come to pressure for this recipe. As a general guideline, the more liquid you have, the longer the pot takes to come to pressure.

Once the cook time expires, allow for 5 minutes of Natural Pressure Release before carefully moving the valve to the VENTING position to release the remaining pressure.

Remove the lid and immediately turn the pot on SAUTE mode. Add 1 1/2 cups of half and half, gnocchi and chopped spinach. Then mix 1 1/2 teaspoons of corn starch to the remaining 1/2 cup of half and half and whisk until smooth. Add this slurry to the hot liquid. Continue to stir the pot as it comes to a boil. Once the majority of the gnocchi float to the top of the liquid, press CANCEL.

Let the Olive Garden Chicken and Gnocchi soup thicken for 5-10 minutes, stirring frequently, then serve immediately.

Stove Top Instructions:

*If you are making this on the stove, you need to used precooked diced or shredded chicken.

Heat olive oil in alarge potover medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.

Add chicken, chicken broth, salt, pepper, and thyme and bring the mixture to a boil. Then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer. Add 1 1/2 teaspoons of corn starch to 1/2 cup of half and half and whisk until smooth. Add it to the pot and continue to cook for 10 minutes.

Pour in the remaining 1 1/2 cups of half and half and add the chopped spinach and cook for another 1-2 minutes until spinach is tender. Add additional salt and pepper if needed, and serve.

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