Olive Garden Chicken Gnocchi Soup
A comforting, creamy soup featuring tender chicken, pillowy gnocchi, and fresh spinach, perfect for any occasion.
Ingrédients
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
Main Ingredients
- 2 cups cooked chicken (shredded)
- 1 package gnocchi (16 oz)
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt to taste salt
- Black pepper to taste black pepper
- Grated optional Parmesan cheese (for serving)
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion, garlic, carrots, and celery, then set them aside.
Cooking
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.
- Stir in the minced garlic and cook for an additional minute.
- Add in the dried thyme and basil, allowing the herbs to infuse the mixture.
- Pour the chicken broth into the pot and bring everything to a boil.
- Once boiling, reduce the heat to a simmer. Add the shredded chicken and gnocchi, cooking for about 5-7 minutes until the gnocchi float to the top.
- Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes until the spinach wilts.
- Season to taste with salt and black pepper.
- Serve hot in bowls, garnished with grated Parmesan cheese if desired.
Notes
Store leftovers in an airtight container. It will stay fresh for 3-4 days in the fridge or 2-3 months in the freezer. Reheat on the stove over low heat.