Olive Garden Chicken Gnocchi Soup
This comforting Olive Garden-inspired Chicken Gnocchi Soup features tender chicken, pillowy gnocchi, and a creamy broth, making it a hearty meal perfect for any day.
Equipment
- 1 large pot or Dutch oven
- 1 cooking spoon
- 1 ladle
- 1 measuring cups
- 1 measuring spoons
- 1 chopping board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 2 cups cooked chicken, shredded You can use rotisserie chicken for quicker prep time.
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes Optional
- to taste fresh parsley For garnish, optional.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
- Add the shredded chicken to the pot, followed by the chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the gnocchi. Cook according to package instructions, usually about 3-5 minutes, or until they float to the surface.
- Stir in the heavy cream, spinach, thyme, salt, black pepper, and crushed red pepper flakes (if using). Allow the soup to simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
You can use rotisserie chicken for quicker prep time.
Feel free to add more vegetables like peas or mushrooms to enhance the flavor.
This soup is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove.