Olive Garden Chicken Gnocchi Soup
Creamy chicken gnocchi soup made with tender cooked chicken, potato gnocchi, fresh spinach, vegetables, chicken broth, and half and half.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
3–4 boneless skinless chicken breasts, cooked and diced
1 stalk celery, chopped
1/2 white onion, diced
2 teaspoons minced garlic
1/2 cup shredded carrots
1 tablespoon olive oil
4 cups low-sodium chicken broth
Salt and pepper to taste
1 teaspoon thyme
16 ounces potato gnocchi
2 cups half and half
1 cup fresh spinach, roughly chopped
Instructions
1. Warm olive oil in a large pot over medium heat.
2. Add onion, carrots, celery, and garlic.
3. Sauté until the onion is soft and translucent.
4. Add diced cooked chicken and chicken broth.
5. Add thyme, salt, and pepper.
6. Bring to a gentle boil.
7. Stir in the gnocchi and cook until tender.
8. Lower the heat and simmer for about 10 minutes.
9. Add half and half and chopped spinach.
10. Cook until the spinach wilts.
11. Taste and adjust seasoning before serving.
Notes
Use fresh spinach rather than frozen spinach.
Add salt gradually because the chicken broth is low-sodium.
Keep the heat gentle after adding the half and half.
Refrigerate leftovers within 2 hours and use within 3–4 days.