Description
This copycat Olive Garden Chicken Gnocchi Soup is a creamy, comforting Italian-inspired soup replicating the beloved restaurant classic. Ready in just 30 minutes, it combines tender chicken, soft potato gnocchi, fresh vegetables, and spinach in a savory broth enriched with half and half for a luscious texture.
Ingredients
Main Ingredients
- 3-4 boneless skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- Salt and pepper to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half (see note)
- 1 cup fresh spinach, roughly chopped
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery, diced onions, minced garlic, and shredded carrots. Sauté for 2-3 minutes until the onions are translucent, releasing their sweetness and aromatics.
- Add chicken and broth: Stir in the cooked, diced chicken breasts, low sodium chicken broth, salt, pepper, and thyme. Bring the mixture to a boil to meld flavors and heat through.
- Cook the gnocchi: Gently add the potato gnocchi to the boiling soup. Continue boiling for an additional 3-4 minutes until the gnocchi are tender and begin to float, then reduce the heat to a simmer and cook for 10 more minutes to deepen the flavors.
- Finish with half and half and spinach: Stir in the half and half and roughly chopped fresh spinach. Cook for another 1-2 minutes until the spinach wilts and the soup turns creamy. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and enjoy immediately while creamy and comforting.
Notes
- For an even creamier soup, substitute 1 cup of the half and half with heavy cream.
- Use low sodium chicken broth to better control the saltiness of the soup.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid curdling the dairy.