Description
This creamy and comforting Olive Garden Chicken Gnocchi Soup combines tender shredded chicken, pillowy potato gnocchi, fresh vegetables, and aromatic herbs in a rich broth. Perfect for a cozy meal, it’s easy to prepare on the stovetop and delivers restaurant-quality flavor in under 40 minutes.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Soup Base & Broth
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Proteins & Dairy
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
Pasta
- 1 pound potato gnocchi
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking and stirring for 5-7 minutes until softened. Add the minced garlic and cook for one more minute to release its aroma.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook this mixture for 1-2 minutes to eliminate the raw flour taste and start thickening the soup.
- Add Broth and Thicken: Gradually whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer, allowing the soup to thicken slightly as it cooks.
- Add Chicken and Seasonings: Stir in the shredded chicken, half-and-half (or heavy cream), dried thyme, and optional nutmeg. Let the soup simmer gently to blend the flavors.
- Cook Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 3-5 minutes until the gnocchi float to the surface, indicating they are done.
- Incorporate Spinach: Stir in the chopped fresh spinach and cook just until wilted, about 1-2 minutes, preserving its vibrant color and nutrients.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a comforting meal.
Notes
- For a thicker soup, increase the flour to 1/3 cup.
- Use leftover or rotisserie chicken for convenience.
- Substitute half-and-half with milk for a lighter version, though it may be less creamy.
- Fresh gnocchi cooks faster than frozen; adjust cooking time accordingly.
- To make it gluten-free, use gluten-free flour and check gnocchi ingredients.
