Chicken Gnocchi Soup
A cozy and creamy homemade version of Olive Garden's classic Chicken Gnocchi Soup, featuring tender chicken, soft gnocchi, and a rich garlic cream base filled with spinach and carrots.
Ingredients
Base Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 2 stalks celery, finely sliced
- 3 cups cooked shredded chicken Rotisserie or leftover roast works perfectly.
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- ½ tsp dried thyme
- ½ tsp dried parsley
- ¼ tsp ground nutmeg (optional) Adds warmth.
- Salt and black pepper, to taste
Instructions
Preparation
- In a large pot, melt butter with olive oil over medium heat.
- Add onion, garlic, celery, and carrots. Cook for 5 to 6 minutes until softened and fragrant.
Cooking
- Pour in the chicken broth. Stir in thyme, parsley, nutmeg, salt, and pepper. Bring to a gentle boil.
- Stir in shredded chicken and gnocchi. Cook for about 5 minutes until the gnocchi floats to the surface, showing it’s cooked through.
- Lower the heat. Pour in milk and heavy cream, stirring until the soup is smooth and creamy. Let it simmer for 10 minutes until slightly thickened.
- Stir in the chopped spinach and cook for 2 to 3 minutes until wilted.
- Adjust seasoning as needed. Serve warm with a sprinkle of black pepper or grated Parmesan on top.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stove, adding a splash of milk if it thickens. For a lighter version, substitute half-and-half for the heavy cream.