Description
A creamy and comforting Olive Garden Chicken Gnocchi Soup recipe featuring tender chicken, soft potato gnocchi, fresh vegetables, and a savory broth enriched with half and half and spinach. This easy stovetop soup is perfect for a cozy meal and made with wholesome ingredients.
Ingredients
Scale
Chicken
- 3-4 boneless skinless chicken breasts, cooked and diced
Vegetables
- 1 stalk of celery, chopped
- ½ white onion, diced
- ½ cup shredded carrots
- 1 cup fresh spinach, roughly chopped
- 2 teaspoons minced garlic
Liquids and Seasonings
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper, to taste
- 1 teaspoon thyme
- 2 cups half and half
Main starch
- 16 ounces potato gnocchi
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent, releasing their sweet aromas and softening for the soup base.
- Add chicken and broth: Stir in the cooked diced chicken, pour in the chicken broth, season with salt, pepper, and thyme. Bring the mixture to a boil to combine flavors thoroughly.
- Cook gnocchi: Gently stir in the potato gnocchi and boil for 3-4 minutes until they begin to float and soften. Then reduce the heat to a simmer and cook the entire soup for an additional 10 minutes, allowing the gnocchi to fully cook and flavors to meld.
- Finish with cream and spinach: Stir in the half and half along with the fresh chopped spinach. Cook for another 1-2 minutes until the spinach wilts and the soup becomes creamy. Adjust seasoning with salt and pepper to taste before serving.
Notes
- Milk: For an even richer and creamier soup, substitute one cup of half and half with heavy cream.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
