Homemade Olive Garden Chicken Gnocchi Soup
A comforting creamy soup filled with tender chicken, gnocchi, and vegetables, perfect for family dinners or cozy nights.
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.
Notes
Serve the soup hot in bowls, adding grated Parmesan cheese on top for extra flavor. A side of crusty garlic bread or a fresh green salad pairs well with this soup. Cool completely before storing and refrigerate for up to 3 days or freeze for up to 3 months. Note that gnocchi texture may change after freezing.