Olive Garden Chicken Gnocchi Soup
A creamy, savory soup filled with tender gnocchi, chicken, and vegetables, perfect for a cozy night in or family gatherings.
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil For sautéing and infusing flavor.
- 2 medium Carrots, diced Sweet and colorful.
- 2 stalks Celery, diced Provides a refreshing crunch.
- 2 cups Shredded Chicken Breast Cooked, it’s the protein element.
- 1 pound Gnocchi Soft pillows of potato goodness.
- 2 cups Spinach Fresh or frozen for nutrition.
- 4 cups Chicken Broth The heart of the soup.
- 1 cup Heavy Cream For creamy texture.
- to taste Salt and Pepper Essential for seasoning.
- 1 teaspoon Dried Thyme Adds earthy flavor.
- 1 teaspoon Dried Parsley Enhances the dish.
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add diced carrots and celery, sautéing for about 5 minutes until they start to soften.
- Stir in shredded chicken and cook for another 2–3 minutes.
- Pour in the chicken broth and bring to a gentle boil. Then reduce the heat to a simmer.
- Add the gnocchi and let them cook according to package instructions, usually about 2–3 minutes until they float to the surface.
- Stir in the spinach until wilted, then pour in the heavy cream.
- Season with salt, pepper, thyme, and parsley, adjusting to your taste.
- Allow it to simmer for another 5 minutes to meld the flavors.
Notes
This soup can be frozen for up to 2 months, but gnocchi may change texture. Store leftovers in an airtight container for up to 3 days.