Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish loaded with tender shredded chicken, pillowy gnocchi, fresh spinach, and a blend of classic Italian herbs. Perfect for a cozy meal, it combines hearty vegetables and rich flavors in a smooth, creamy broth topped with optional Parmesan cheese.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
Soup Ingredients
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Grated Parmesan cheese
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until it releases its aroma without browning.
- Add Herbs and Broth: Sprinkle in the dried thyme and basil, then pour in the chicken broth. Increase heat and bring the mixture to a boil.
- Simmer and Add Chicken & Gnocchi: Once boiling, reduce the heat to a gentle simmer. Add the shredded cooked chicken and the gnocchi. Cook for 5-7 minutes until the gnocchi float to the surface and become tender.
- Incorporate Spinach and Cream: Stir in the fresh spinach leaves and heavy cream. Continue cooking for 2-3 minutes, allowing the spinach to wilt and the soup to heat through without boiling.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve hot, garnished optionally with grated Parmesan cheese for added richness.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream, but the soup will be less rich and creamy.
- Use homemade or store-bought cooked chicken; rotisserie chicken works perfectly.
- Gnocchi cooks quickly; ensure not to overcook or they may become mushy.
- Add fresh basil or parsley as garnish for extra flavor and color.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling of the cream.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 790mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
