This Chicken and Gnocchi Soup copycat recipe is a healthy take on an Olive Garden favorite! This lighter version of Olive Garden’s chunky Italian chicken and gnocchi soup is low in points but big in flavor—plus it’s simple to make!
You’ll save money and points making this buttery chicken soup at home. The ingredients are simple pantry staples you likely have on hand already, and this one-pot meal is budget-friendly to boot. Enjoy it for just 6 WW Points per serving!
Why should you try this recipe?
The Olive Garden restaurant brings back fond memories, and its menu makes your mouth water. Following Weight Watchers strictly means forgetting about eating there. So, reinventing Olive Garden recipes with healthier ingredients is a way to keep the joy of eating their food alive.
When someone tells me, “Kate, you’re obsessed with reinventing Olive Garden’s menu,” my response is that it’s out of love for my body, my family’s health, and our readers. I have found in this task a way to indulge, nourish, and maintain my fond memories with the best comfort food recipes.
Chicken And Gnocchi Soup Ingredients
- 1 chicken breast, (about 300 g)
- ½ tsp salt, (2.5 g)
- ¼ tsp black pepper, (1 g)
- 2 cloves garlic, minced, (6 g)
- 2 tsp olive oil, (10 ml)
- 1 medium onion, diced, (100 g)
- 1 cup grated carrot, (110 g)
- 2 stalks celery, diced, (100 g)
- 1/2 package gnocchi, (260 g)
- 2 cups chicken broth, (1 L)
- 1 tsp dried thyme, (1 g)
- 2 cups skim milk, (480 ml)
- 2 tbsp cornstarch, (16 g)
- 2 cups fresh spinach, (60 g)
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: Yields: 4 servings
Serving Size: 2 cups
6 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Instructions
- Prep the chicken: Cube and season the chicken breast with salt and pepper.
- Cook the chicken: In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the chicken breast and cook until browned on both sides and cooked through, about 6-7 minutes per side.
- Add the veggies: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, grated carrot, spinach and diced celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer: Pour in the chicken broth and bring to a boil. Add the gnocchi to the boiling broth. Cook according to the package instructions, usually about 3-4 minutes, until the gnocchi floats to the top. Reduce the heat to medium and add dried thyme.
- Make a slurry: In a small bowl, whisk the cornstarch with a few tablespoons of cold water until smooth. Gradually stir the cornstarch mixture into the soup.
- Thicken the soup: Add the skim milk, stirring constantly. Simmer the soup for about 5-10 minutes until it thickens to your desired consistency. Adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot.
Variations and Substitutions
- Add Vegetables: Add some broccoli or mushrooms for extra flavor and nutrition.
- Turkey Bacon or Ham: Cubes of smoked turkey ham or turkey bacon can give the soup a delicious twist reminiscent of carbonara sauce.
- Parmesan Topping: A sprinkle of Parmesan on top is a great addition.
- Pesto Twist: For a bold variation, add a spoonful of pesto. It’s finger-licking good.
- Kale Instead of Spinach: Swap spinach with kale for a different texture and flavor.
- Gluten-Free Gnocchi: Use gluten-free gnocchi if you have dietary restrictions.
Tips and Tricks for Making Chicken & Gnocchi Soup
- One-Pot Method: Cook everything in one pot to save time. Start by searing the chicken, then sauté the onion, carrot, and other ingredients in the same pot. Deglazing the pot adds extra flavor.
- Use Leftover Chicken: If you have leftover roasted chicken, this is the perfect opportunity to use it.
- Extra Creaminess: Add an extra tablespoon of cornstarch or let the gnocchi cook longer for a thicker soup.
- Dilute Cornstarch Properly: Always dissolve cornstarch in water before adding it to the soup to avoid lumps.
- Fresh Herbs: Add fresh herbs like parsley or thyme at the end for a burst of freshness.
Recreating Olive Garden’s Chicken & Gnocchi Soup at home allows you to enjoy a lighter, healthier version of a restaurant favorite. Plus, it brings back those comforting flavors and memories right into your kitchen. Enjoy!
Chicken and Gnocchi Soup
Ingredients
- 1 chicken breast, (about 300 g)
- ½ tsp salt, (2.5 g)
- ¼ tsp black pepper, (1 g)
- 2 cloves garlic, minced, (6 g)
- 2 tsp olive oil, (10 ml)
- 1 medium onion, diced, (100 g)
- 1 cup grated carrot, (110 g)
- 2 stalks celery, diced, (100 g)
- 1/2 package gnocchi, (260 g)
- 2 cups chicken broth, (1 L)
- 1 tsp dried thyme, (1 g)
- 2 cups skim milk, (480 ml)
- 2 tbsp cornstarch, (16 g)
- 2 cups fresh spinach, (60 g)
Instructions
- Prep the chicken: Cube and season the chicken breast with salt and pepper.
- Cook the chicken: In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the chicken breast and cook until browned on both sides and cooked through, about 6-7 minutes per side.
- Add the veggies: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, grated carrot, spinach and diced celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer: Pour in the chicken broth and bring to a boil. Add the gnocchi to the boiling broth. Cook according to the package instructions, usually about 3-4 minutes, until the gnocchi floats to the top. Reduce the heat to medium and add dried thyme.
- Make a slurry: In a small bowl, whisk the cornstarch with a few tablespoons of cold water until smooth. Gradually stir the cornstarch mixture into the soup.
- Thicken the soup: Add the skim milk, stirring constantly. Simmer the soup for about 5-10 minutes until it thickens to your desired consistency. Adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
