Description
Enjoy the rich and creamy taste of Olive Garden Chicken Gnocchi Soup right at home! This hearty recipe combines tender chicken, soft gnocchi, and fresh vegetables for a comforting and satisfying meal ready in just 35 minutes.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked shredded chicken
1 cup half-and-half or heavy cream
1 pound potato gnocchi
2 cups fresh spinach, chopped
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg (optional)
Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for another minute.
- Sprinkle flour over the vegetables, stir to coat, and cook for 1-2 minutes.
- Gradually whisk in chicken broth and bring to a simmer, allowing the soup to thicken slightly.
- Stir in shredded chicken, half-and-half, dried thyme, and nutmeg if desired. Simmer gently.
- Add gnocchi and cook for 3-5 minutes until gnocchi floats to the surface.
- Stir in spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper. Serve warm and enjoy!
Notes
For a vegetarian option, substitute chicken with mushrooms or tofu and use vegetable broth.
Use coconut milk or almond cream for a dairy-free version.
Store leftovers in the refrigerator for up to 3 days or freeze (without gnocchi) for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
