Description
This Olive Garden Chicken Gnocchi Soup is a rich and creamy Italian-American classic featuring tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a flavorful blend of vegetables in a luscious broth thickened with a creamy roux. Perfect for a comforting meal that’s both hearty and satisfying.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup carrots, shredded or finely diced
- 1 cup celery, diced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Main Ingredients
- 1½ cups cooked chicken breast, shredded
- 1 pound potato gnocchi
- 1½ cups fresh spinach, chopped
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion, minced garlic, shredded carrots, and diced celery. Sauté for 5–7 minutes until the vegetables are tender and fragrant.
- Make Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste and form a roux, which will thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth, followed by the whole milk and heavy cream, stirring constantly to keep the mixture smooth and prevent lumps.
- Simmer to Thicken: Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the soup to thicken slightly and develop flavor.
- Add Chicken and Gnocchi: Stir in the shredded cooked chicken, potato gnocchi, dried thyme, salt, and pepper. Continue to simmer for another 7–8 minutes, or until the gnocchi are tender and cooked through.
- Wilt Spinach: Add the chopped fresh spinach to the pot and cook for an additional 1–2 minutes until the spinach has wilted and incorporated into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve the soup hot for a comforting meal.
Notes
- Use rotisserie chicken for quick preparation.
- If the soup thickens too much after standing, thin it with a splash of chicken broth or milk when reheating.
- For a lighter version, substitute the heavy cream with half-and-half.
