Olive Garden-Style Chicken Gnocchi Soup
Craving that cozy bowl of Olive Garden’s creamy Chicken Gnocchi Soup? Now you can make it at home in just 30 minutes! Packed with tender chicken, pillowy gnocchi, and a rich, garlicky broth, this one-pot favorite brings all the comfort of your favorite restaurant — without the wait.
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Servings: 4
Notes
Ingredients:
- 3–4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 tsp minced garlic
- ½ cup shredded carrots
- 1 tbsp olive oil
- 4 cups low-sodium chicken broth
- Salt and pepper, to taste
- 1 tsp thyme
- 16 oz potato gnocchi
- 2 cups half and half (see note below)
- 1 cup fresh spinach, roughly chopped
Instructions:
- In a large pot over medium heat, warm the olive oil. Add celery, onion, garlic, and carrots. Sauté for 2–3 minutes until the onions are translucent.
- Add the cooked chicken, broth, salt, pepper, and thyme. Bring to a boil, then gently stir in the gnocchi. Boil for another 3–4 minutes.
- Reduce heat to a simmer and cook for 10 minutes.
- Stir in the half and half and chopped spinach. Cook for an additional 1–2 minutes, just until the spinach wilts.
- Taste and adjust seasoning if needed. Serve warm.
- For extra creaminess, replace 1 cup of the half and half with heavy cream.