Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish that blends tender chicken, fluffy potato gnocchi, fresh spinach, and aromatic vegetables in a savory broth. Ready in just 30 minutes, it’s perfect for a cozy weeknight meal full of flavor and warmth.
Ingredients
Scale
Soup Base
- 3-4 boneless skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- Salt and pepper, to taste
- 1 teaspoon thyme
Main Ingredients
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery, diced onions, minced garlic, and shredded carrots. Sauté for 2-3 minutes until the onions become translucent and the vegetables soften slightly.
- Combine Chicken and Broth: Add the cooked, diced chicken breasts to the pot along with low sodium chicken broth, salt, pepper, and thyme. Bring the mixture to a boil to blend the flavors.
- Cook the Gnocchi: Gently stir in the potato gnocchi. Allow it to boil for 3-4 minutes until the gnocchi are tender, then reduce the heat to a simmer and cook for an additional 10 minutes to let all the flavors meld together.
- Finish with Dairy and Spinach: Stir in the half and half and the roughly chopped fresh spinach. Cook for another 1-2 minutes until the spinach is wilted and tender. Taste the soup and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- You can substitute half and half with heavy cream for a richer soup or milk for a lighter version, but it may affect the creaminess.
- To save time, use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in with the half and half, cooking until thickened.
- For extra flavor, add a pinch of red pepper flakes or Parmesan cheese when serving.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days. Reheat gently on stovetop to prevent curdling of the cream.
