Description
This homemade Olive Garden Chicken Gnocchi Soup is a comforting bowl of creamy goodness, featuring tender chicken and pillowy gnocchi in a rich broth. Perfect for chilly evenings, it’s an indulgent meal that you can easily recreate at home.
Ingredients
- Cooked shredded chicken
- Potato gnocchi
- Low-sodium chicken broth
- Whole milk
- Heavy cream
- Carrots
- Celery
- Onion
- Fresh garlic
- Fresh spinach
- All-purpose flour
- Butter
- Olive oil
- Salt
- Black pepper
- Ground nutmeg
Instructions
- Prepare Your Ingredients: First things first, get all your chopping done. Mince your onion and garlic, dice your carrots and celery into small, uniform pieces. If your chicken isn't already cooked and shredded, take care of that now.
- Sauté the Aromatics: In a large Dutch oven or a heavy-bottomed pot, melt a generous knob of butter with a splash of olive oil over medium heat. Once it's shimmering, add your diced onion, carrots, and celery. Sauté these vegetables until they start to soften, about 5-7 minutes. Then, stir in your minced garlic and cook for just another minute until it's fragrant.
- Build the Roux: Sprinkle the all-purpose flour evenly over your softened vegetables. Stir continuously for 1-2 minutes, allowing the flour to cook out a bit.
- Whisk in Liquids: Gradually whisk in the chicken broth, a cup at a time, ensuring the flour fully dissolves. Once all the broth is incorporated, slowly whisk in the milk. Bring the mixture to a gentle simmer, stirring often, allowing it to thicken slightly, about 5-10 minutes.
- Add Chicken and Gnocchi: Carefully add your cooked, shredded chicken and the potato gnocchi. Stir gently to combine. Continue to simmer for about 5-7 minutes, or until the gnocchi are tender and float to the surface.
- Finish with Cream and Spinach: Reduce the heat to low. Stir in the heavy cream and the fresh spinach. Allow the soup to cook for just another 2-3 minutes until the spinach has wilted into the creamy broth.
- Season and Serve: Taste your soup and season generously with salt and freshly ground black pepper. If desired, add a tiny pinch of ground nutmeg. Ladle the hot soup into bowls and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: For a gluten-free option, use a cornstarch slurry instead of flour. You can also substitute the heavy cream with half-and-half or dairy-free alternatives for a lighter version.