Description
This Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting dish featuring tender shredded chicken, soft gnocchi, and fresh spinach in a flavorful herb-infused broth. Ready in just 25 minutes, it’s the perfect weeknight meal to warm you up.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups spinach, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 package gnocchi (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add chopped onion and minced garlic to the pot and sauté for 3–4 minutes until they become soft and fragrant.
- Add broth and seasonings: Stir in the chicken broth, heavy cream, chopped spinach, dried thyme, and dried rosemary. Bring the mixture to a gentle boil to combine flavors.
- Cook gnocchi: Add the gnocchi to the boiling soup and cook according to package directions, typically 3–4 minutes, until the gnocchi float to the surface.
- Add chicken and simmer: Stir in shredded chicken and let the soup simmer for an additional 5 minutes to heat through and meld flavors.
- Season: Season the soup with salt and pepper to taste.
- Serve: Serve hot, optionally garnished with extra spinach, herbs, or grated Parmesan for added flavor and presentation.
Notes
- You can use store-bought or homemade gnocchi based on availability.
- Ensure chicken breasts are fully cooked and shredded before adding to the soup.
- Adjust seasoning to your preference, especially salt and pepper.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
