Olive Garden Chicken Gnocchi Soup
A comforting and delicious chicken gnocchi soup with a creamy broth, tender chicken, and vibrant vegetables, perfect for chilly evenings.
Ingredients
Soup Base
- 1 tablespoon olive oil Can substitute with butter or avocado oil.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme Can use fresh thyme for more flavor.
- 1 teaspoon dried basil Fresh basil can also be substituted.
- 6 cups chicken broth Vegetable broth for vegetarian version.
- 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
- 1 package gnocchi (16 oz) Homemade or store-bought.
- 2 cups fresh spinach Kale or Swiss chard are good alternatives.
- 1 cup heavy cream Coconut milk or cashew cream for dairy-free.
- to taste Salt
- to taste Black pepper
- for serving Grated Parmesan cheese (optional)
Instructions
Preparation
- Gather all your ingredients and chop your vegetables and shred your chicken.
Cooking the Soup
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes.
- Stir in the minced garlic and cook for 1 additional minute until fragrant. Add dried thyme and basil.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and gnocchi. Cook for 5-7 minutes until the gnocchi float to the top.
- Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes.
- Taste and season with salt and black pepper as desired.
Serving
- Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Notes
Store leftovers in airtight containers for up to 3-4 days in the fridge, or freeze for 2-3 months (leave out cream until reheating).