Description
A creamy, comforting copycat of Olive Garden’s Chicken Gnocchi Soup, made with tender chicken, pillowy gnocchi, and fresh vegetables in a rich, flavorful broth. Cozy and satisfying, just like the restaurant favorite.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, shredded or finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 lb potato gnocchi (store-bought or homemade)
- 2 cups baby spinach
- 1/2 tsp dried thyme
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onions, celery, and carrots for 5–6 minutes until softened.
- Add garlic and thyme; cook 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer.
- Stir in shredded chicken and gnocchi. Cook 4–5 minutes, until gnocchi floats and is tender.
- Reduce heat to low. Stir in cream and warm gently without boiling.
- Add spinach, letting it wilt into the soup.
- Season with salt and pepper. Garnish with Parmesan before serving if desired.
Notes
- Use kale instead of spinach for a sturdier green.
- Lighten it up with evaporated milk or whole milk instead of cream.
- Make gluten-free with gluten-free gnocchi and broth.
- Add nutmeg or a splash of white wine for extra flavor.
- Store leftovers up to 3 days in fridge. Add broth or milk when reheating.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 390
- Sugar: 5g
- Sodium: 1050mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 95mg
