Description
Olive garden chicken gnocchi soup delivers creamy comfort straight from Italian kitchens. Hearty ingredients and simple steps help home cooks recreate this restaurant favorite with delicious results.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) cooked chicken, shredded or diced
- 16 ounces (454 grams) potato gnocchi
- 4 cups (946 ml) chicken broth
- 2 cups (473 ml) half-and-half
- 2 cups (60 grams) fresh spinach leaves
Vegetables and Aromatics:
- 1 cup (160 grams) diced onion
- 1 cup (100 grams) diced celery
- 1 cup (110 grams) shredded carrots
- 3 garlic cloves, minced
Seasonings and Fats:
- 2 tablespoons (30 ml) olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Warm olive oil or butter in a spacious pot over medium heat, sautéing diced onions, celery, minced garlic, and julienned carrots until they become tender and translucent, approximately 4-5 minutes.
- Pour chicken broth into the vegetable mixture, bringing the liquid to a gentle simmer. Carefully incorporate cooked, shredded chicken, selected herbs and spices, and pillowy gnocchi into the broth.
- Allow the soup to simmer for 5-7 minutes, watching for the gnocchi to rise and float on the surface, indicating they are perfectly cooked and ready.
- Lower the cooking temperature and slowly blend in half-and-half, ensuring the soup remains at a warm temperature without reaching a boiling point to prevent curdling.
- Delicately fold fresh spinach leaves into the creamy soup, letting them wilt and soften within the warm liquid. Taste and adjust seasoning with salt and freshly ground black pepper to enhance the overall flavor profile.
- Ladle the luxurious, creamy soup into deep bowls and serve immediately alongside rustic, crusty bread for an indulgent dipping experience.
Notes
- Choose between olive oil or butter based on dietary preferences, with olive oil offering a lighter, heart-healthy option.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Use rotisserie chicken for a quick shortcut or shred leftover grilled chicken to reduce preparation time.
- Consider gluten-free gnocchi or cauliflower gnocchi for those with wheat sensitivities, maintaining the soup’s creamy comfort.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg