Description
This Chicken Gnocchi Soup is a creamy, comforting dish inspired by Olive Garden’s famous recipe. It combines tender chicken, soft potato gnocchi, fresh spinach, and aromatic herbs in a rich broth, creating a hearty soup perfect for any day of the year.
Ingredients
Soup Base
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, shredded
- 2 teaspoons minced garlic (or two finely chopped garlic cloves)
- 1/4 cup all-purpose flour
Liquids & Seasonings
- 32 oz. chicken broth
- 1 cup half and half (or whipping cream)
- 5 sprigs fresh thyme
- 1/2 teaspoon salt
- Pepper to taste
Main Ingredients
- 2 cups chicken, cubed (cooked or raw)
- 1 cup packed fresh spinach
- 16 oz. potato gnocchi
Instructions
- Prepare the base: In a large Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onion, celery, shredded carrots, and minced garlic; sauté for about 5 minutes until the vegetables soften and become fragrant.
- Make the roux: Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes to cook the flour and create a slight thickening base for the soup.
- Add liquids and seasonings: Slowly pour in the chicken broth and half and half, stirring constantly to prevent lumps. Add the fresh thyme sprigs, salt, and pepper to taste. Stir to combine.
- Cook the chicken: Add the cubed chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 5 minutes, stirring occasionally to ensure the chicken cooks through and flavors blend.
- Add gnocchi and spinach: Add the potato gnocchi and fresh spinach leaves to the soup. Continue simmering for 15 to 20 minutes, stirring occasionally until the gnocchi are tender and the spinach is wilted.
- Finish and serve: Remove the thyme sprigs from the soup. Taste and adjust seasoning if necessary. Serve the soup hot immediately for best flavor and texture.
Notes
- You can use cooked rotisserie chicken for a quicker option; add it along with the gnocchi and spinach.
- For a richer soup, substitute half and half with whipping cream.
- Fresh thyme is preferred for its aromatic flavor, but dried thyme can be used in a pinch (use 1 teaspoon dried).
- This soup freezes well; store in airtight containers for up to 3 months. Reheat gently on the stove.
- To make it gluten-free, use gluten-free flour or cornstarch for the roux, and check that gnocchi is gluten-free.
- Adjust salt and pepper according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
