Is this an Olive Garden copycat?
It’s a copycat-style soup inspired by the Olive Garden favorite. Same cozy vibes, same creamy chicken-and-gnocchi situation, made with easy home cook steps.
Can I use rotisserie chicken?
Absolutely. Shred or dice about 2 to 3 cups cooked chicken and add it when the broth starts simmering. Since it’s already cooked, you’re really just warming it through.
Why did my soup get so thick?
Two reasons: the roux thickens more as it cools, and gnocchi keeps absorbing liquid. Just stir in more broth or milk a little at a time until it’s back to your preferred consistency.
Can I make it in a slow cooker?
Yes, with one key choice: use raw chicken for the long cook, or add cooked chicken at the end.
Option 1 (raw chicken): Add veggies, broth, seasonings, and 1 to 1 1/2 pounds boneless skinless chicken breasts or thighs. Cook on low 4 to 6 hours. Shred the chicken, then stir in gnocchi for the last 20 to 30 minutes. Add milk, cream, spinach, and Parmesan at the very end (keep it on low so the dairy stays smooth).
Option 2 (cooked chicken): Cook the veggie and broth base on low 3 to 4 hours. Stir in cooked chicken, then gnocchi for the last 20 to 30 minutes. Add dairy, spinach, and Parmesan at the end.
Note: slow cookers vary, so keep an eye on the gnocchi. Overcooked gnocchi goes from pillowy to mushy fast.
What gnocchi should I buy?
Standard shelf-stable potato gnocchi works great here. Refrigerated gnocchi also works, and it cooks even faster. Either way, simmer gently and stop once they float and are tender when bitten.
How do I keep the dairy from curdling?
Use low heat after adding milk and cream, and don’t let the soup boil hard. If your broth is ripping hot, turn the heat down before you pour in the dairy.
