Description
Olive Garden Chicken Gnocchi Soup brings comfort from Italian kitchens straight to your table. Creamy texture and hearty ingredients create a delightful experience that warms souls and satisfies hunger with each spoonful.
Ingredients
Scale
Main Protein:
- 2 cups cooked white meat chicken (shredded or cut into small bites)
- 1 pound potato gnocchi
Vegetables and Herbs:
- ½ cup onion (diced)
- ½ cup carrots (diced)
- ½ cup celery (diced)
- 4 cloves garlic (minced)
- 3 cups fresh baby spinach (stems removed)
- 1 tablespoon chopped fresh basil
Liquids and Seasonings:
- 4 cups chicken broth
- 1 ½ cups half & half
- 3 tablespoons butter
- 2 tablespoons olive oil
- ½ cup all-purpose flour
- Coarse salt
- Fresh black pepper
- Fresh grated Parmesan and/or Romano (for serving)
Instructions
- In a spacious stockpot, combine unsalted butter (or ) and extra virgin olive oil () over medium heat, creating a flavorful base for the soup.
- Introduce finely chopped yellow onion (1 medium), diced carrots (2 medium, approximately ), diced celery stalks (2 stalks), and minced garlic cloves (3 cloves). Season with kosher salt () and freshly ground black pepper ().
- Sauté the vegetable mixture, stirring consistently, until the ingredients become tender and translucent, releasing their aromatic essence, approximately 8-10 minutes.
- Dust the softened vegetables with all-purpose flour (), continuously stirring to create a smooth roux and prevent any lumps from forming. Continue cooking for 2-3 minutes to eliminate the raw flour taste.
- Gradually pour in low-sodium chicken broth (or 32 fluid ounces), whisking constantly to integrate the liquid seamlessly with the roux, creating a smooth consistency.
- Incorporate heavy cream (or 8 fluid ounces), stirring until the soup becomes creamy and develops a rich, velvety texture.
- Add pre-cooked, shredded chicken breast (), allowing the meat to warm through and absorb the soup’s flavors. Simmer gently for 15-18 minutes, stirring occasionally.
- Meanwhile, prepare store-bought potato gnocchi () according to package instructions, typically boiling in salted water until they float to the surface.
- Introduce the cooked gnocchi and fresh baby spinach leaves () into the soup, letting the spinach wilt and become tender while maintaining its vibrant green color.
- Enhance the soup’s flavor profile by stirring in chopped fresh basil leaves () and adjusting seasoning with additional salt and pepper if needed.
- Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese () for an extra layer of richness and complexity.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, preventing gnocchi from becoming mushy.
- Freeze soup without gnocchi for maximum freshness, adding pasta when reheating to maintain perfect texture.
- Use rotisserie chicken for a quicker preparation, saving time without compromising rich flavor profile.
- Select fresh, soft gnocchi from refrigerated section over dried pasta for authentic Italian restaurant-style consistency.
- Replace half & half with whole milk or heavy cream depending on desired richness and dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 423 kcal
- Sugar: 2g
- Sodium: 684mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg