Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish featuring tender chicken thighs, soft potato gnocchi, fresh spinach, and aromatic herbs simmered together in a flavorful broth. Perfect for a cozy meal, this recipe brings restaurant-quality soup to your home kitchen in just 35 minutes.
Ingredients
Scale
Vegetables
- 1 small sweet onion, diced
- 2 celery ribs, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, finely minced
- 2 cups spinach, chopped
- Fresh flat-leaf parsley, finely chopped (optional)
Proteins and Dairy
- 1 ¼ pounds boneless skinless chicken thighs
- 1 ½ cups half and half
Fats and Oils
- 2 tablespoons salted butter
- 2 tablespoons avocado oil
Broth and Seasonings
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Pasta
- 1 pound potato gnocchi
Instructions
- Cook the Vegetables: Heat the butter and avocado oil in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots and cook for 2-3 minutes until they start to soften. Then add the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and add the dried thyme, dried oregano, salt, and black pepper. Stir everything together to combine the flavors.
- Cook Soup: Add the chicken thighs to the pot, making sure each piece is fully immersed in the liquid. Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes until the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken thighs from the pot and place them on a cutting board. Use two forks to shred the chicken into smaller pieces.
- Add Half and Half, Spinach, and Gnocchi: Return the shredded chicken to the pot along with the half and half. Turn the heat back up to high and bring the soup to a boil again. Once boiling, stir in the potato gnocchi and chopped spinach. Cook for 1-2 minutes until the gnocchi float to the top, indicating they are done.
- Serve: Ladle the soup into bowls and garnish with fresh flat-leaf parsley if desired. Serve warm and enjoy your comforting homemade chicken gnocchi soup.
Notes
- For a thicker soup, you can add a slurry of cornstarch and water towards the end of cooking.
- If you prefer, substitute chicken breasts for chicken thighs, but thighs provide more flavor and juiciness.
- Feel free to add other vegetables like mushrooms or peas for extra nutrition.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- To reheat, warm gently on the stovetop and add extra broth or water if needed to loosen the consistency.
