Description
This creamy Olive Garden Chicken Gnocchi Soup is a rich and comforting dish filled with tender chicken, soft gnocchi, and a velvety broth. Perfect for a cozy dinner, this homemade version is even better than the restaurant’s! Easy to make in under 30 minutes, it’s a must-try for any soup lover.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 lb gnocchi
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1 tsp Italian seasoning
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add diced onion, celery, and carrots, cooking until softened.
- Stir in minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and stir well to coat. Cook for about one minute to remove the raw flour taste.
- Gradually add the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
- Add the shredded chicken and gnocchi, cooking for 3-4 minutes until the gnocchi floats to the top.
- Reduce heat and stir in heavy cream, Italian seasoning, thyme, salt, and pepper. Let the soup warm through without boiling.
- Add the spinach and stir until wilted.
- Serve hot, garnished with Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes