Description
This Olive Garden Chicken Gnocchi Soup is a creamy and comforting dish that comes together easily. Perfect for a cozy night in or to impress guests with its delicious flavors.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, chopped
- 1/2 cup carrots, shredded or thinly sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
For the Rest of the Soup:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup half-and-half
- 1 cup baby spinach, chopped
- 1 pound potato gnocchi
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, celery, and carrots until tender.
- Add Flour: Stir in flour and cook to form a roux.
- Add Broth: Gradually whisk in chicken broth until smooth. Simmer until slightly thickened.
- Finish Soup: Add chicken, half-and-half, thyme, salt, and pepper. Stir in gnocchi and simmer until cooked. Add spinach and cook until wilted.
- Adjust Seasoning: Taste and adjust seasoning. Serve hot.
Notes
- For a richer flavor, substitute heavy cream for half of the half-and-half.
- Rotisserie chicken works well for convenience.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
