Description
This Olive Garden Chicken Gnocchi Soup is a rich and creamy Italian-inspired soup featuring tender shredded chicken, pillowy gnocchi, fresh spinach, and aromatic herbs simmered in a flavorful broth. Perfect for a comforting meal, this soup combines simple ingredients into a hearty dish ready in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups spinach, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 package gnocchi (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook for 3 to 4 minutes until they become soft and fragrant, forming the flavor base of the soup.
- Add liquids and herbs: Pour in the chicken broth and heavy cream; then add the chopped spinach, dried thyme, and dried rosemary. Bring the mixture to a gentle boil to combine all flavors.
- Cook gnocchi: Add the gnocchi to the boiling soup and cook according to package instructions, typically 3 to 4 minutes, until the gnocchi float to the surface indicating doneness.
- Add shredded chicken: Stir in the cooked and shredded chicken breasts. Reduce heat to a simmer and cook for an additional 5 minutes until the chicken is heated through.
- Season: Taste the soup and season with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the soup into bowls and serve hot. Optionally garnish with extra chopped spinach, fresh herbs, or grated parmesan cheese for added flavor.
Notes
- For best results, use cooked chicken breasts from a previous meal or poach them quickly before shredding.
- Store-bought gnocchi typically cooks faster; adjust cooking time if using homemade gnocchi.
- Heavy cream adds richness but can be substituted with half-and-half for a lighter option.
- Fresh herbs can be used instead of dried thyme and rosemary for a brighter flavor.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
