Olive Garden Chicken Gnocchi Soup Recipe
Do you love Olive Garden's creamy chicken soup? Now you can make it at home! This Olive Garden Chicken Gnocchi Soup Recipe is easy to follow.
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon for stirring
- Measuring cups and spoons
- Ladle (for serving)
Ingredients
- 1 pound boneless chicken breast
- 1 package 16 oz potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots shredded
- 2 celery stalks diced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper.
- Heat a pan with olive oil.
- Cook chicken for 6-7 minutes per side.
- Let it rest, then dice into cubes.
- Set aside for later use.
- Melt butter in your large pot.
- Add onion, celery, and carrots.
- Cook for 5 minutes until soft.
- Add garlic and cook 1 minute more.
- Sprinkle flour over vegetables and stir well.
- Pour in chicken broth slowly while stirring.
- This prevents lumps from forming.
- Add thyme, salt, and pepper.
- Bring the mixture to a gentle boil.
- Reduce heat and let it simmer.
- Add gnocchi to the simmering soup.
- Cook for 3-4 minutes until tender.
- Gnocchi will float when they're done.
- Don't overcook or they'll get mushy.
- Stir in heavy cream slowly.
- Add diced chicken back to pot.
- Toss in fresh spinach last.
- Cook 2 minutes until spinach wilts.
- Taste and adjust seasoning if needed.
Notes
- Use rotisserie chicken to save time.
- It's already cooked and seasoned perfectly.
- Don't skip the heavy cream for creaminess.
- Fresh spinach works better than frozen here.
- Shred carrots finely so they cook faster.
- Add more broth if soup gets thick.
- Serve immediately for the best texture.
- Store leftovers in the fridge for three days.
- Gnocchi absorbs liquid, so add broth when reheating.