Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish featuring tender shredded chicken, soft gnocchi, and fresh spinach in a flavorful blend of chicken broth, herbs, and heavy cream. Perfect for a quick and hearty meal that comes together in just 25 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breasts, cooked and shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups spinach, chopped
Liquids and Seasonings
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
Carbohydrates
- 1 package gnocchi (store-bought or homemade)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions and garlic: Add chopped onion and minced garlic, sautéing for 3–4 minutes until the onions become soft and translucent, releasing their flavors.
- Add liquids and herbs: Stir in chicken broth, heavy cream, chopped spinach, dried thyme, and dried rosemary. Bring the mixture to a gentle boil to meld the flavors together.
- Cook gnocchi: Add the gnocchi to the boiling soup and cook according to the package directions, usually about 3–4 minutes, until the gnocchi float to the surface indicating they are done.
- Add shredded chicken: Stir in the cooked, shredded chicken and simmer the soup for 5 more minutes to heat the chicken through and allow flavors to combine thoroughly.
- Season: Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Serve: Serve the soup hot, optionally garnished with additional fresh spinach, herbs, or grated Parmesan cheese for extra flavor and presentation.
Notes
- Use pre-cooked chicken to speed up preparation time.
- Store-bought gnocchi is convenient, but homemade gnocchi can add extra freshness.
- If you prefer a thicker soup, reduce the broth slightly or add a slurry of flour and water before adding the cream.
- For a lighter option, substitute heavy cream with half-and-half or milk.
- This soup reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
