Description
This Olive Garden Chicken Gnocchi Soup is a comforting and creamy dish featuring tender shredded chicken, pillowy gnocchi, and fresh spinach in a savory herb-infused broth. Perfect for a cozy meal, it combines simple ingredients with a rich texture and delightful flavors reminiscent of classic Italian-inspired soups.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
Main Ingredients
- 1 lb chicken breasts, cooked and shredded
- 2 cups spinach, chopped
- 1 package gnocchi (store-bought or homemade)
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat to prepare the base of the soup.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot, sautéing for 3–4 minutes until the onions are soft and fragrant.
- Add Liquids and Herbs: Stir in the chicken broth, heavy cream, chopped spinach, dried thyme, and dried rosemary. Bring this mixture to a gentle boil to combine the flavors.
- Cook Gnocchi: Add the gnocchi to the boiling soup and cook according to package directions, typically 3–4 minutes, until they float to the surface.
- Add Chicken: Stir in the shredded cooked chicken and let the soup simmer for an additional 5 minutes until the chicken is heated through.
- Season: Taste the soup and season with salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and optionally garnish with extra spinach, fresh herbs, or grated parmesan cheese.
Notes
- Use leftover cooked chicken or rotisserie chicken for quick preparation.
- Fresh gnocchi can be substituted if available; adjust cooking time accordingly.
- For a lighter soup, substitute half-and-half for heavy cream.
- Adding freshly grated parmesan on top enhances the flavor.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
