Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish featuring tender chicken, soft potato gnocchi, fresh vegetables, and a velvety broth, perfect for a hearty meal any time of year.
Ingredients
Units
Scale
Protein and Vegetables
- 3-4 boneless skinless chicken breasts - cooked and diced
- 1 stalk of celery - chopped
- 1/2 white onion - diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 cup fresh spinach - roughly chopped
Liquids and Seasonings
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- Salt and pepper - to taste
- 1 teaspoon thyme
- 2 cups half and half
Main Carb
- 16 ounces potato gnocchi
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery, diced onions, minced garlic, and shredded carrots. Sauté for 2-3 minutes until the onions become translucent and vegetables soften slightly.
- Add Chicken and Broth: Stir in the cooked and diced chicken breasts, chicken broth, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat.
- Cook Gnocchi: Once boiling, gently add the potato gnocchi into the pot. Continue boiling for 3-4 minutes until the gnocchi floats to the surface and is cooked through.
- Simmer Soup: Reduce the heat to a simmer and let the soup cook gently for 10 minutes, allowing the flavors to meld together.
- Add Dairy and Greens: Stir in the half and half along with the roughly chopped fresh spinach. Cook for an additional 1-2 minutes until the spinach wilts and the soup is heated through.
- Adjust Seasoning and Serve: Taste the soup and add more salt and pepper if needed. Serve warm and enjoy the creamy, comforting flavors.
Notes
- For extra creamy richness, substitute one cup of the half and half with heavy cream.
- Use low sodium chicken broth to control the salt content.
- Ensure chicken breasts are cooked thoroughly before adding to the soup.
- Fresh spinach can be replaced with kale or Swiss chard if preferred.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 523
- Sugar: 2 g
- Sodium: 622 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 99 mg
