Description
This Olive Garden-inspired Chicken Gnocchi Soup is the perfect comfort food, featuring creamy broth, tender chicken, soft gnocchi, and vibrant vegetables. With fresh spinach and carrots, this rich soup brings the beloved restaurant dish to your home, offering a flavorful and satisfying meal ideal for any occasion. Quick and easy, it’s a delicious way to enjoy a hearty, restaurant-style soup in your own kitchen.
Ingredients
1 pound boneless skinless chicken breasts (cooked and shredded)
1 tablespoon olive oil
4 tablespoons butter
¼ cup all-purpose flour
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth
2 cups milk
1 cup carrots, shredded
2 teaspoons parsley flakes
Salt and pepper, to taste
1 package (16 ounces) mini potato gnocchi
1 cup fresh spinach, chopped
Instructions
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Cook the chicken: If the chicken isn’t cooked yet, sauté it in a pan with olive oil or bake in the oven at 165°F (75°C). Shred the chicken with two forks and set aside.
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Sauté the onions and garlic: In a large pot, heat olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.
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Make the roux: Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux that will thicken the soup.
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Add the liquids: Gradually whisk in the chicken broth and milk, ensuring any lumps from the flour mixture are broken up. Bring the soup to a simmer and let it cook for 5-7 minutes to thicken slightly.
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Add the vegetables and seasoning: Stir in shredded carrots, parsley flakes, and salt and pepper to taste. Let the soup simmer for another 5 minutes until the carrots soften.
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Cook the gnocchi: Add the mini potato gnocchi and cook according to the package instructions, typically 3-5 minutes, until they float to the top.
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Add the chicken and spinach: Stir in the shredded chicken and chopped spinach. Let the soup cook for an additional 3-4 minutes, until the spinach wilts and the chicken is heated through.
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Finish the soup: Stir in the remaining 2 tablespoons of butter for extra creaminess. Taste and adjust seasoning if necessary.
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Serve: Ladle the soup into bowls and serve immediately with crusty bread or a side salad.
Notes
Vegetarian version: Omit the chicken and use vegetable broth for a lighter version. Add more vegetables like zucchini or bell peppers.
Spicy version: Add a pinch of red pepper flakes or a diced jalapeño for heat.
Dairy-free version: Use olive oil in place of butter and substitute with coconut or almond milk for a dairy-free option.
Add beans: For extra texture and protein, consider adding white beans such as cannellini or great northern beans.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
