Skinny Olive Garden Chicken Gnocchi Soup: Easy Copycat Recipe
Craving Olive Garden's famous Chicken Gnocchi Soup? You're going to love my lighter homemade version! It's loaded with tender chicken, pillowy potato gnocchi, fresh spinach, and plenty of veggies in a rich, velvety broth. I've added extra chicken and vegetables to make it a hearty, satisfying meal that's easy to prepare at home.Each generous 1¼-cup serving has just 299 calories and 5 grams of fat. All the delicious comfort of the restaurant favorite, Skinnyfied!® Perfect for a cozy lunch or dinner!
Why You'll Love This Olive Garden Chicken Gnocchi Soup
This homemade version has everything you love about Olive Garden's famous soup—tender chicken, soft potato gnocchi, fresh spinach, and a rich, velvety broth. It's packed with extra chicken and veggies, easy to make with everyday ingredients, and hearty enough to serve as a complete meal. Best of all, you get that wonderful restaurant-style flavor for a fraction of the calories!Ingredients for Olive Garden Chicken Gnocchi Soup
This delicious soup comes together with simple, everyday ingredients. Here's what makes it so good!- Chicken: Cooked chicken breast makes the soup hearty and satisfying. Rotisserie chicken works great for convenience.
- Potato gnocchi: These soft, pillowy potato dumplings give the soup its signature texture.
- Vegetables: Onions, carrots, celery, and fresh spinach add flavor, color, and nutrition.
- Garlic: Adds wonderful savory flavor.
- Chicken broth and reduced-fat milk: Create a rich, velvety soup base without heavy cream.
- Reduced-fat butter and flour: Help thicken the soup. Cornstarch is another option.
- Salt and pepper: Season to taste.
How to Make Olive Garden Chicken Gnocchi Soup
- Soften the vegetables: Place the chopped onions, carrots, and celery in a microwave-safe bowl. Cover loosely and microwave for about 4 minutes, until softened.
- Start the soup: Melt the reduced-fat butter in a large pot over medium heat. Add the garlic and softened vegetables. Season with salt and pepper and cook for about 1 minute.
- Thicken the base: Stir in the flour and cook for 2 minutes, stirring frequently. Gradually add the chicken broth, stirring until smooth.
- Add the chicken: Stir in the reduced-fat milk and cooked chicken. Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally. Avoid boiling.
- Cook the gnocchi: Meanwhile, prepare the potato gnocchi separately according to package directions. Drain well.
- Finish the soup: Add the cooked gnocchi and fresh spinach to the pot. Simmer for about 1 minute, until the spinach wilts. Taste, adjust the seasonings, and serve hot.
Helpful Tips About this Recipe
Shopping Tip: Look for packaged potato gnocchi in the pasta aisle or refrigerated section of your grocery store.
Time-Saving Tip: Use leftover cooked chicken breast or rotisserie chicken to make this soup even easier.
Cooking Tip: Cook the gnocchi separately and add it toward the end so it doesn't become mushy. If the soup thickens too much, stir in a little extra chicken broth.
Storage Tip: Refrigerate leftover soup in an airtight container for up to 3–4 days. The gnocchi will absorb some broth, so add a splash when reheating.
Serving Suggestion: Enjoy this hearty soup with a simple green salad for a delicious, satisfying meal.
WW Freestyle SmartPoints 6-Blue
WW SmartPoints 7-Green
WW SmartPoints 7-Green
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SKINNY FACTS: for 1 bowl (1¼ cups) 299 calories, 5g fat, 2g sat. fat, 27mg chol, 22g prot, 40g carbs, 3g fiber, 780mg sod, 4g sugar |
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FACTS: for Freestyle SmartPoints 192 calories, 1g sat. fat, 4g sugar, 7g protein |
Skinny Olive Garden Chicken Gnocchi Soup: Easy Copycat Recipe
Ingredients
- 1 cup onions
- 1 cup carrots, chopped or sliced
- 1 cup celery, sliced
- 3 tablespoons reduced-fat butter or Smart Balance Light
- 1 tablespoon fresh garlic, minced (about 3-4 cloves)
- Salt and pepper, to taste
- 3 tablespoons flour or 1 T cornstarch for gluten-free
- 4 cups reduced-sodium chicken broth, I used Swanson’s
- 1 cup reduced-fat milk (2%)
- 2 cups cooked chicken breasts, chopped into small pieces
- 1 16 oz or 17.6 oz) pkg. potato gnocchi, see shopping tips
- 3 cups fresh spinach, lightly packed
Instructions
- In a microwave-safe bowl or plate, add onions, carrots, and celery. Cook in microwave for about 4 minutes until soft.
- In a large nonstick pan or pot, melt butter. Add garlic and cooked vegetables. Season with a little salt and pepper. Mix well. Cook for 1 minute. Stir in flour and mix well. Continue to cook for 2 minutes, stirring often. Stir in chicken broth, 1 cup at a time, mixing after each. Pour in milk and stir well. Add cooked chicken. Bring up to a simmer and continue to simmer, uncovered for 20 minutes. Stir often.
- In the meantime, cook potato gnocchi separately, according to package directions. When the soup is finished, add cooked gnocchi and spinach. Simmer for about a minute until spinach is wilted.
Nutrition
Serving: 1.25cupsCalories: 299kcalCarbohydrates: 40gProtein: 22gFat: 5gSaturated Fat: 2gCholesterol: 27mgSodium: 780mgFiber: 3gSugar: 4gBlue Smart Points: 6Green Smart Points: 7Plus Points: 7
Tried this recipe?Let me know how it was!
I’m so happy you enjoyed this soup, Thank you, Chad!
My best,
Nancy
Wonderful!
Thanks so much for sharing this, Helyn! So happy to hear everyone loved it!
My very best wishes,
Nancy
Made this for dinner last night. Everyone loved it! Will definitely make again. Thanks.