Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting soup packed with tender chicken, soft potato gnocchi, fresh vegetables, and spinach. Simmered in a flavorful broth with herbs and finished with half and half for richness, it replicates the beloved restaurant classic right at home in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 3-4 boneless skinless chicken breasts, cooked and diced
- 1 stalk of 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
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
Instructions
- Sauté 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.
- Add Chicken and Broth: Stir in the cooked diced chicken, chicken broth, salt, pepper, and thyme. Bring the mixture to a boil to start melding the flavors.
- Cook Gnocchi: Once boiling, gently stir in the potato gnocchi. Boil for an additional 3-4 minutes until the gnocchi floats to the surface and is tender.
- Simmer Soup: Reduce the heat to a low simmer and cook for 10 minutes to allow all flavors to combine thoroughly.
- Add Cream and Spinach: Stir in the half and half and roughly chopped spinach. Cook for another 1-2 minutes until the spinach is tender and the soup is heated through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy this creamy homemade favorite.
Notes
- Milk: For richer creaminess, substitute 1 cup of the half and half with heavy cream.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
