Olive Garden Chicken and Gnocchi Soup Recipe
A Creamy, Comforting Delight!
Servings: 6 servings
Ingredients
- 4 tbsp butter
- 1 medium onion finely chopped
- 1 celery stalk diced
- 1 cup carrots shredded
- 3 cloves garlic minced
- 4 tbsp flour
- 1 ½ cups milk
- 1 ½ cups half and half
- 3 ½ cups chicken broth low-sodium preferred
- ½ tsp basil
- ½ tsp thyme
- ¼ tsp nutmeg
- 1 16 oz package of potato gnocchi
- 2 cups shredded chicken breast cooked
- 1 cup fresh spinach chopped
- salt and pepper to taste
- fresh parmesan for topping
Instructions
Prepare the Soup Base:
- In a large pot, add the butter and sauté the chopped onions, carrots, and celery for about 5 minutes, or until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Next, add the flour. Stir and cook for another minute.
Add Broth, Milk and Spices:
- Pour in the chicken broth, milk, half-and-half, basil, thyme, and nutmeg. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5-10 minutes to allow the flavors to meld.
Cook the Gnocchi:
- Add the gnocchi to the pot and cook according to the package instructions (usually about 2-3 minutes). They should float to the top when they’re done.
- Combine Chicken and Spinach:
- Stir in the shredded chicken and chopped spinach. Let the soup simmer for an additional 2-3 minutes until the spinach is wilted and the chicken is heated through.
Serve and Enjoy:
- Taste the soup and adjust seasonings as needed. Ladle the creamy chicken and gnocchi soup into bowls and serve hot with some crusty bread on the side for dipping.