Description
A creamy, comforting Olive Garden Chicken Gnocchi Soup recipe loaded with soft gnocchi, tender chicken, and fresh veggies – perfect for winter dinners.
Ingredients
1 tablespoon olive oil
1 medium onion diced
2 cloves garlic minced
2 medium carrots diced
2 stalks celery diced
1 teaspoon dried thyme
1 teaspoon dried basil
6 cups chicken broth
2 cups cooked chicken shredded
1 package (16 oz) gnocchi
2 cups fresh spinach
1 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the dried thyme and basil, then pour in the chicken broth. Bring to a boil.
4. Once boiling, reduce the heat to a simmer, and add the shredded chicken and gnocchi. Cook for about 5-7 minutes, until the gnocchi float to the top and are tender.
5. Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese, if desired.
Notes
To freeze, leave out gnocchi, spinach, and cream until reheating.
For a dairy-free version, use coconut or oat cream.
Great with crusty bread or side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg