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.