Olive Garden Chicken Gnocchi Soup
Creamy chicken gnocchi soup is an easy Olive Garden copycat ready in 30 minutes!
Servings: 8 Bowls of Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- ½ cup diced celery
- 2 cloves minced garlic
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth more if needed
- 1 cup shredded carrots
- 1 cup chopped spinach leaves
- 1 cup chopped cooked chicken breast I used rotisserie
- 1 (16-ounce) package potato gnocchi
- 1 tablespoon fresh thyme
- salt and pepper to taste
Instructions
- In a large pot, add 3 tablespoons unsalted butter and 1 tablespoon olive oil over medium-high heat. Add 1 cup diced yellow onion, ½ cup diced celery, and 2 cloves minced garlic, and cook until tender. Add ¼ cup all-purpose flour to create a roux and cook for 1 minute.
- Stir in 2 cups half-and-half and 2 cups chicken broth and heat until it starts to thicken.
- Add 1 tablespoon fresh thyme, 1 cup shredded carrots, 1 cup chopped spinach leaves, 1 cup chopped cooked chicken breast, 1 (16-ounce) package potato gnocchi, and 1 tablespoon fresh thyme.
- Simmer for about 5 minutes or until the gnocchi is cooked and the soup thickens. Season with salt and pepper to taste and serve immediately.
Video
Notes
Leftover Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken broth or half-and-half if it has thickened.
- Planning for Leftovers: If you know the soup will sit for a while, cook the gnocchi separately and add it to each bowl so it doesn’t get too soft.
- Freezer: I don’t recommend freezing it. The creamy broth can separate, and the gnocchi may get mushy after thawing.
Nutrition
Calories: 197kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 580mg | Potassium: 267mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
