Creamy Chicken and Gnocchi Soup
Olive Garden's Chicken Gnocchi Soup brings your favorite soup right into the comfort of your own home. This comforting soup is a delight for the senses, boasting succulent, juicy chicken thighs, pillowy soft gnocchi, and a creamy broth infused with garden-fresh herbs and veggies. The whole family is going to love it.
Servings: 8 servings
Calories: 569kcal
Ingredients
- 4 tablespoon butter
- 8 boneless skinless chicken thighs, cooked and shredded
- 1 cup carrots shredded or diced
- ½ cup celery small dice
- ½ medium yellow onion small dice
- 1 teaspoon dried thyme
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups half and half
- 16 oz packaged gnocchi or 6-8 servings homemade gnocchi
- 1 cup fresh baby spinach use more if you like
- Kosher salt and freshly cracked black pepper to taste
- ¼ teaspoon cayenne pepper optional
Instructions
- In a large pot, melt butter over medium heat. Add in the onion, onion, celery, and carrots.. Season with about ½ teaspoon salt and pepper. Saute for 5 minutes, or until the onions are becoming translucent and a little golden, then add the thyme and garlic and cook until fragrant (about 30 seconds to 1 minute).
- Add flour and stir well for a minute to cook out raw flour. Splash in chicken broth, ½ cup at a time, whisking quickly to ensure there are no lumps.
- Pour in the rest of your chicken broth, the half and half, shredded chicken, then allow to simmer for five to ten minutes to heat up the shredded chicken. Do not let boil.
- Add gnocchi to the soup and let cook for as long as the package directs (if using fresh gnocchi, cook for only a minute or two) until gnocchi is cooked through (it will float). Turn heat off, then stir in the fresh spinach at the very end of cooking
- Season with kosher salt, black pepper, and cayenne to taste, then serve.
Notes
Make-Ahead, Storage, & Reheating
To save any chicken gnocchi soup leftovers, allow the soup to cool to room temperature. Transfer the soup to an airtight container and store it in the refrigerator for up to 3-4 days. Due to the high dairy content of this creamy, dreamy bowl of goodness, it’s not recommended for storing in the freezer. To reheat, transfer the soup to a pot and place it over medium heat. Stir occasionally to prevent sticking or burning. You can also reheat it in the microwave using a microwave-safe bowl and heating it in 30-second intervals, stirring between each interval until it's heated through. If the soup is too thick after reheating, add a splash of chicken broth or milk to thin it out to the desired consistency.Nutrition
Serving: 1g | Calories: 569kcal | Carbohydrates: 67g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 183mg | Sodium: 581mg | Fiber: 4g | Sugar: 4g