Better Than Olive Garden Chicken Gnocchi Soup
Enjoy a creamy and comforting soup that rivals Olive Garden's famous Chicken Gnocchi. This easy-to-make recipe features tender chicken, pillowy gnocchi, and a rich, flavorful broth, perfect for a cozy night in.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Garlic press (optional)
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups chicken broth low sodium
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup heavy cream
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 1 cup chopped fresh spinach
- Extra Parmesan cheese for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
- Pour in the chicken broth, Italian seasoning, thyme, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Stir in the shredded chicken and gnocchi. Cook until the gnocchi are tender, about 3-5 minutes. They will float to the surface when they're ready.
- Reduce the heat to low. Stir in the heavy cream, milk, and Parmesan cheese. Heat through gently, but don't boil! Boiling can cause the cream to separate.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- Serve immediately and garnish with extra Parmesan cheese, if desired.
Notes
For a richer flavor, use homemade chicken broth. To save time, use rotisserie chicken. Don't overcook the gnocchi, as they will become mushy. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months; however, the texture of the gnocchi may change slightly after freezing. For a dairy-free version, use coconut cream or a dairy-free milk alternative and omit the Parmesan cheese or use a vegan Parmesan substitute.