Description
This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting dish featuring tender chicken, pillowy potato gnocchi, fresh vegetables, and spinach in a savory broth enriched with half and half. Ready in just 35 minutes, it’s perfect for a cozy weeknight meal that brings restaurant-quality flavors to your kitchen.
Ingredients
Scale
Soup Base Ingredients
- 2 tablespoons salted butter
- 2 tablespoons avocado oil
- 1 small sweet onion, diced
- 2 celery ribs, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, finely minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Chicken and Dairy
- 1 ¼ pounds boneless skinless chicken thighs
- 1 ½ cups half and half
Other Ingredients
- 1 pound potato gnocchi
- 2 cups spinach, chopped
- Fresh flat-leaf parsley, finely chopped (optional)
Instructions
- Cook the Vegetables: Heat the butter and avocado oil in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots, cooking them for 2 to 3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, then add the dried thyme, oregano, salt, and black pepper. Stir everything together to combine the flavors.
- Cook Soup: Place the boneless skinless chicken thighs in the pot, ensuring each piece is fully submerged in the liquid. Increase the heat to high to bring the soup to a boil, then reduce it to medium-low. Cover and simmer for 15 to 20 minutes, until the chicken is cooked through.
- Shred Chicken: Remove the cooked chicken from the pot and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Add Half and Half, Spinach, and Gnocchi: Return the shredded chicken to the pot along with the half and half. Increase the heat to high and bring the soup back to a boil. Once boiling, add the potato gnocchi and chopped spinach. Cook for an additional 1 to 2 minutes, or until the gnocchi float to the surface, indicating they are done.
- Serve: Ladle the soup into bowls and garnish with fresh flat-leaf parsley if desired. Enjoy immediately for a warm, satisfying meal.
Notes
- You can substitute chicken breasts if preferred, but thighs keep the soup extra tender and flavorful.
- If you like a thicker soup, you can add a slurry of flour and cold water before adding half and half.
- Make sure the gnocchi are cooked just until they float; overcooking can cause them to become mushy.
- For a low-fat version, use milk instead of half and half and reduce the butter to 1 tablespoon.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
