Olive Garden Chicken Gnocchi Soup
A rich and hearty Italian-inspired soup featuring soft potato gnocchi, tender chicken, and vibrant vegetables in a creamy broth.
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Servings: 8
Ingredients
- 1 cup finely shredded carrots
- 1 quart half-and-half
- 2 garlic cloves minced
- 1 cup coarsely chopped spinach leaves
- 4 tablespoons butter
- 16 ounces package ready-to-use gnocchi
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried parsley flakes
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg optional
- 1 cup finely diced onion
- 1 cup cooked diced chicken breast
- 1/2 cup finely diced celery
- 28 ounces chicken broth
Instructions
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the diced onion, celery, and minced garlic, cooking until the onion turns translucent, stirring occasionally.
- Whisk in the flour and cook for about 1 minute, then slowly whisk in the half-and-half. Allow the mixture to simmer until it thickens.
- Gradually whisk in the chicken broth and continue to simmer until the soup thickens again.
- Stir in the salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi. Simmer until the soup is thoroughly heated.
- Adjust the seasoning with additional salt if needed before serving.
Notes
Leftover rotisserie chicken can enhance the flavor.
For a subtler flavor, reduce the amount of thyme.
Some gnocchi may be quite large; you can cut them in half if preferred.
You might want to add extra salt, especially if using low-sodium chicken broth.
For a subtler flavor, reduce the amount of thyme.
Some gnocchi may be quite large; you can cut them in half if preferred.
You might want to add extra salt, especially if using low-sodium chicken broth.