Description
A creamy and comforting Olive Garden-inspired Chicken Gnocchi Soup featuring tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a rich broth thickened with flour and half-and-half, ready in just 35 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Main Ingredients
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
- 1 pound potato gnocchi
Seasonings
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions
- Sauté Vegetables. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
- Add Flour. Sprinkle flour over the sautéed vegetables and stir thoroughly to coat. Let it cook for 1 to 2 minutes to help remove the raw flour taste and build the base for thickening.
- Incorporate Broth. Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a simmer. Let it cook until the soup thickens slightly, forming a creamy consistency.
- Add Chicken and Cream. Stir in the shredded cooked chicken, half-and-half (or heavy cream), dried thyme, and nutmeg if using. Allow the soup to gently simmer so flavors meld together.
- Cook Gnocchi. Add the potato gnocchi to the pot and cook for 3 to 5 minutes until the gnocchi float to the surface, indicating they are done.
- Wilt Spinach. Stir in the chopped fresh spinach and cook for about 1 to 2 minutes until it wilts perfectly into the soup.
- Season and Serve. Season the soup with salt and pepper to taste. Serve warm and enjoy this hearty, comforting soup.
Notes
- For extra richness, use heavy cream instead of half-and-half.
- Fresh gnocchi works best, but frozen gnocchi can be used—just add a minute or two to the cooking time.
- Add a pinch of nutmeg carefully; it enhances flavor but can overpower if too much is added.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
