Description
This comforting and creamy Olive Garden-style Chicken Gnocchi Soup combines tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a fragrant blend of vegetables simmered in a rich broth. It’s a flavorful and easy-to-make soup that delivers delicious homemade warmth perfect for any day.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Soup Base and Seasonings
- 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
Protein and Dairy
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
Main Starch
- 1 pound potato gnocchi
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until softened. Then add minced garlic and sauté for an additional minute until fragrant.
- Add Flour: Sprinkle flour over the sautéed vegetables, stirring constantly to fully coat and cook the flour for 1-2 minutes. This helps to thicken the soup later.
- Incorporate Broth: Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a simmer. Allow the soup to thicken slightly as it heats.
- Add Chicken and Cream: Stir in the cooked shredded chicken, half-and-half (or heavy cream), dried thyme, and optional nutmeg. Keep the soup at a gentle simmer, blending the flavors.
- Cook Gnocchi: Add the potato gnocchi to the pot and cook for 3-5 minutes, or until the gnocchi float to the surface, indicating they are done.
- Incorporate Spinach: Stir in the chopped fresh spinach and cook for 1-2 minutes until it wilts into the soup.
- Season and Serve: Taste and season the soup with salt and pepper according to your preference. Serve the soup warm and enjoy!
Notes
- If you prefer a thicker soup, you can add an additional tablespoon of flour during step 2.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Gnocchi cooks very quickly; avoid overcooking as they become mushy.
- To make this soup gluten-free, use gluten-free flour and gluten-free gnocchi.
