Homemade Olive Garden Chicken Gnocchi Soup is a comforting dish that brings warmth and flavor to any meal. It’s creamy, hearty, and filled with tender chicken and gnocchi, making it a perfect choice for family dinners or cozy nights at home. This recipe allows you to recreate the deliciousness of the restaurant version in your own kitchen, giving you the satisfaction of making a beloved dish from scratch.
how to make Homemade Olive Garden Chicken Gnocchi Soup
Ingredients :
- 4 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots (finely shredded)
- 1 cup spinach leaves (coarsely chopped)
- 1 cup chicken breast (cooked, and diced)
- 16 ounces package ready-to-use gnocchi
Directions :
- Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.
- Add the chopped onion, celery, and garlic. Cook, stirring occasionally, until the onion becomes translucent.
- Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the half-and-half. Simmer until thickened.
- Stir in the chicken broth and continue to simmer until it thickens again.
- Add salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, cooked chicken, and gnocchi.
- Simmer until the soup is heated through. Before serving, taste and adjust with additional salt if needed.
how to serve Homemade Olive Garden Chicken Gnocchi Soup
Serve the soup hot in bowls. You can add some grated Parmesan cheese on top for extra flavor. A side of crusty garlic bread or a fresh green salad pairs well with this soup, making it a complete meal.
how to store Homemade Olive Garden Chicken Gnocchi Soup
Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. Just be aware that the texture of the gnocchi may change slightly after freezing.
tips to make Homemade Olive Garden Chicken Gnocchi Soup
- Make sure to chop the vegetables finely to allow them to cook well and blend into the soup.
- You can use leftover rotisserie chicken to save time.
- Adjust the thickness of the soup by adding more or less chicken broth, depending on your preference.
- For a healthier version, you may substitute half-and-half with a lower-fat milk.
variation
You can add other vegetables like zucchini or mushrooms if you prefer. Additionally, using a different type of protein like sausage or shrimp can give the soup a different flavor profile. For a vegetarian version, omit the chicken and use vegetable broth instead.
FAQs
1. Can I use frozen gnocchi for this recipe?
Yes, you can use frozen gnocchi. Just add them directly to the soup without thawing first.
2. Is it possible to make this soup dairy-free?
Yes, you can substitute half-and-half with a dairy-free cream alternative and use a vegetable broth instead of chicken broth.
3. How can I make the soup spicier?
To add some heat, you can include crushed red pepper flakes or a dash of hot sauce when cooking the vegetables.
Homemade Olive Garden Chicken Gnocchi Soup
Ingredients
Base Ingredients
- 4 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- ½ cup finely diced celery
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley flakes
- ¼ teaspoon ground nutmeg (optional)
- 1 cup finely shredded carrots
- 1 cup coarsely chopped spinach leaves
- 1 cup cooked chicken breast, diced
- 16 ounces ready-to-use gnocchi
Instructions
Preparation
- Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.
- Add the chopped onion, celery, and garlic. Cook, stirring occasionally, until the onion becomes translucent.
- Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the half-and-half. Simmer until thickened.
- Stir in the chicken broth and continue to simmer until it thickens again.
- Add salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, cooked chicken, and gnocchi.
- Simmer until the soup is heated through. Before serving, taste and adjust with additional salt if needed.
