Olive Garden Chicken Gnocchi Soup
A warm and comforting soup combining tender gnocchi, shredded chicken, and fresh vegetables in a creamy broth, perfect for chilly days.
Ingredients
For the Soup Base
- 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) Rotisserie chicken can be used for convenience.
For the Soup Ingredients
- 1 package (16 oz) gnocchi Store-bought gnocchi works well.
- 2 cups fresh spinach
- 1 cup heavy cream Adjust for a lighter soup if preferred.
- to taste salt
- to taste black pepper
- for serving grated Parmesan cheese (optional) Enhances flavor.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the dried thyme and basil, then pour in the chicken broth. Bring to a boil.
Cooking
- Once boiling, reduce the heat to a simmer. Add the shredded chicken and gnocchi. Cook for about 5-7 minutes, until the gnocchi float to the top and are tender.
- Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes. Season with salt and pepper to taste.
Serving
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
To store leftovers, let the soup cool completely and transfer it to an airtight container. Refrigerate for up to 3 days, or freeze for up to 3 months. When reheating, add a little extra broth or water as gnocchi may absorb some liquid.