Description
A creamy and comforting Olive Garden-inspired Chicken Gnocchi Soup loaded with tender shredded chicken, potato gnocchi, fresh spinach, and aromatic vegetables in a rich broth. Perfect for a cozy meal in just 35 minutes.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach, chopped
Seasonings
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Incorporate Broth: Gradually whisk in chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, allowing it to thicken slightly and form the soup base.
- Add Chicken and Cream: Stir in the shredded chicken, half-and-half (or heavy cream), dried thyme, and optional nutmeg. Let the soup simmer gently to meld the flavors.
- Cook Gnocchi: Add the potato gnocchi to the pot and cook for 3-5 minutes, until the gnocchi float to the surface, indicating they are cooked through.
- Wilt Spinach: Stir in the fresh chopped spinach and cook for 1-2 minutes until wilted and incorporated into the soup.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve warm and enjoy the comforting flavors.
Notes
- You can substitute half-and-half with heavy cream for a richer soup or milk for a lighter version.
- Fresh spinach can be replaced with baby kale or Swiss chard if preferred.
- For a thicker soup, add an extra tablespoon of flour or reduce the chicken broth slightly.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Use gluten-free flour and gnocchi varieties for a gluten-free adaptation.
