Follow Me !
Olive Garden Chicken Gnocchi Soup at Home
why make this recipe
Homemade Olive Garden Chicken Gnocchi Soup is a comforting dish that brings the taste of your favorite restaurant right into your kitchen. It’s creamy, hearty, and packed with flavor. Making it at home allows you to enjoy a delicious meal while controlling the ingredients and ensuring freshness. Plus, it’s perfect for chilly days when you need something warm and satisfying.
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.
- Whisk in the half-and-half. Simmer until the mixture thickens.
- Whisk in the chicken broth. Simmer until thickened again.
- Stir in the salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi.
- Simmer until the soup is heated through. Before serving, season with additional salt if necessary.
how to serve Homemade Olive Garden Chicken Gnocchi Soup
Serve the Chicken Gnocchi Soup hot in bowls. You can garnish it with some extra spinach or a sprinkle of cheese for added flavor. It pairs beautifully with crusty bread or a side salad for a well-rounded meal.
how to store Homemade Olive Garden Chicken Gnocchi Soup
To store the soup, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, consider freezing it. Just remember that the gnocchi may change texture when frozen and reheated.
tips to make Homemade Olive Garden Chicken Gnocchi Soup
- If you want a richer flavor, use chicken thighs instead of chicken breast.
- Feel free to add more vegetables like mushrooms or bell peppers for extra nutrition.
- Make sure to adjust the salt to your taste preference.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
variation
You can make a lighter version by using milk instead of half-and-half. For a vegetarian option, omit the chicken and use vegetable broth instead of chicken broth.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi work well in this recipe. Just add them straight to the soup without thawing.
Can I prepare this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just reheat it on the stove before serving, and add a little extra broth if it has thickened too much.
Is this soup suitable for freezing?
Yes, but remember that the texture of the gnocchi may change after freezing. It’s still safe to eat and will taste great!
Chicken Gnocchi Soup
A creamy and hearty homemade version of the classic Olive Garden Chicken Gnocchi Soup, perfect for chilly days.
Ingredients
Base Ingredients
- 4 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half For a lighter version, use milk.
- 28 ounces chicken broth Use vegetable broth for a vegetarian option.
Seasonings and Vegetables
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots, finely shredded Feel free to add more vegetables like mushrooms or bell peppers.
- 1 cup spinach leaves, coarsely chopped
Protein and Main Ingredients
- 1 cup chicken breast, cooked and diced For richer flavor, use chicken thighs.
- 16 ounces package ready-to-use gnocchi Frozen gnocchi can be used directly in the soup.
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.
Cooking
- Whisk in the half-and-half. Simmer until the mixture thickens.
- Whisk in the chicken broth. Simmer until thickened again.
- Stir in the salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi.
- Simmer until the soup is heated through. Season with additional salt if necessary before serving.
Notes
Serve hot in bowls. Garnish with extra spinach or a sprinkle of cheese. Pairs well with crusty bread or a side salad. Allow to cool before storing; keep in the refrigerator for up to 3 days or freeze for longer storage. Note that the texture of gnocchi may change when frozen and reheated.
