Description
This Olive Garden Chicken Gnocchi Soup is creamy and warm, made easily at home in under 30 minutes. It perfectly captures the comforting flavors of the restaurant with fresh ingredients and simple steps.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts cooked and diced
- 1 stalk of 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
- Warm the olive oil in a sizable pot over medium heat and add the celery, onion, garlic, and carrots. Cook for 2 to 3 minutes until the onions become see-through.
- Pour in the diced chicken, chicken broth, salt, pepper, and thyme and bring the mixture to a boil. Gently add the gnocchi and let it boil for an additional 3 to 4 minutes.
- Lower the heat to a simmer and let it cook for 10 minutes.
- Stir in the half and half along with the spinach, cooking for 1 to 2 more minutes until the spinach softens. Adjust seasoning with salt and pepper to your preference and serve warm.
Notes
- Milk: for even more creamy richness, swap one cup of the half and half for heavy cream
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 523kcal
- Sugar: 2g
- Sodium: 622mg
- Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 99mg