Olive Garden Chicken & Gnocchi Soup: Cozy Comfort at Home

This Olive Garden Chicken & Gnocchi Soup is a comforting blend of creamy broth, tender chicken, and gnocchi, perfect for cozy evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Dishes

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Can use olive oil as a dairy-free alternative.
1 medium Onion Can substitute with shallots.
2 stalks Celery Any crunchy vegetable can be a replacement.
2 medium Carrots Pre-shredded carrots can save time.
2 cloves Garlic Fresh minced preferred.
6 cups Low-sodium chicken broth Homemade or vegetable broth for a vegetarian version.
2 sprigs Thyme Dried thyme can be substituted.

For the Creamy Finish

1 cup Half-and-half Can use heavy cream or non-dairy milk.
1 teaspoon Kosher salt Adjust to taste.
1 teaspoon Black pepper Freshly ground is best.

For the Fillings

2 cups Cooked chicken Rotisserie chicken is a quick option.
16 ounces Gnocchi Fresh or frozen can be used.
2 cups Baby spinach Kale or Swiss chard can be substituted.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot over medium heat, melt 2 tablespoons of butter until creamy and bubbly, about 1 minute. Add chopped onion, diced celery, and sliced carrots, cooking for approximately 5 minutes until the vegetables soften and the onions turn translucent.
Once the vegetables are softened, add 2 minced garlic cloves to the pot and stir frequently for about 1 minute until fragrant.
Pour in 6 cups of low-sodium chicken broth, ensuring to scrape up any caramelized bits from the bottom of the pot. Toss in thyme sprigs and bring to a gentle boil. Reduce heat and let simmer for around 20 minutes.
Stir in 1 cup of half-and-half, remove the thyme sprigs, and season with salt and pepper. Allow to warm for an additional 2 minutes.
Incorporate 2 cups of shredded cooked chicken and 16 ounces of gnocchi into the simmering soup. Let it simmer for another 2-4 minutes.
Stir in 2 cups of baby spinach and cook until wilted, about 1 to 2 minutes.
Ladle the soup into warm bowls and enjoy!

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 3500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This Olive Garden Chicken & Gnocchi Soup is perfect for chilly evenings and pairs wonderfully with crusty bread or breadsticks.

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