Description
Enjoy a creamy and comforting Olive Garden Chicken Gnocchi Soup. This easy copycat recipe features tender chicken, soft potato gnocchi, fresh spinach, carrots, and a savory blend of herbs, just like the classic favorite.
Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 1 package (16 oz) potato gnocchi
- 1 cup carrots, shredded
- 1 cup fresh spinach, chopped
- 1/2 cup celery, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, celery, carrots, and garlic. Sauté until vegetables are tender, about 5 minutes.
- Stir in the cooked chicken and dried thyme. Cook for 2 minutes, allowing flavors to combine.
- Pour in the chicken broth and bring to a gentle boil. Add the gnocchi and cook according to package instructions, usually 3-4 minutes, until they float to the top.
- Reduce heat to low. Stir in the half-and-half and chopped spinach. Simmer for 5 minutes, stirring occasionally, until the soup is creamy and the spinach is wilted.
- Season with salt and black pepper to taste. Serve hot and enjoy your Olive Garden Chicken Gnocchi Soup.
Notes
- If you use fresh gnocchi, the cooking time is shorter.
- The soup thickens considerably as the gnocchi absorb liquid.
- You can substitute milk for half-and-half, but the soup will be thinner.
- Leftovers can be stored in the fridge for up to 3 days. Add a splash of broth or milk when reheating if the soup is too thick.
- For a gluten-free version, use gluten-free gnocchi and a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 350 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 0mg