Olive Garden Chicken Gnocchi Soup Recipe
User Reviews
5
Olive Garden Chicken Gnocchi Soup Recipe
Description
The Olive Garden Chicken Gnocchi Soup recipe builds a rich, creamy broth from chicken broth, half and half, and a sautéed base of onion, celery, carrots, and garlic. Chicken thighs simmer in the broth until tender, then are shredded and returned to the pot. Adding potato gnocchi and spinach at the end allows the gnocchi to cook just until they float, indicating doneness, and the spinach to wilt without losing color.
Seasonings of thyme, oregano, salt, and black pepper highlight the savory depth, while the combination of butter and avocado oil in the sauté step balances flavor and cooking temperature. The final soup offers a velvety broth with satisfying tender chicken pieces, soft gnocchi, and fresh spinach for a complete texture experience.
This soup pairs well with fresh parsley garnishes and can be served as a filling lunch or dinner starter. Homemade or store-bought potato or cauliflower gnocchi work well. For lighter versions, a mixture of warmed milk and cornstarch can replace half and half. Soup can be refrigerated for up to 3-4 days, noting that gnocchi texture may degrade. For freezing, it’s best to omit adding gnocchi until reheating.
Ingredients
- 2 tablespoons butter salted
- 2 tablespoons avocado oil
- 1 sweet onion diced, small
- 2 celery diced, ribs
- 2 carrot peeled and diced, medium
- 3 garlic finely minced, cloves
- 4 cups chicken broth
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 ¼ pounds chicken thighs boneless, skinless
- 1 ½ cups half and half
- 1 pound potato gnocchi
- 2 cups spinach chopped
- flat-leaf parsley finely chopped, optional, fresh
Instructions
- Heat the butter and avocado oil in a large pot or Dutch oven over medium. Add the onions, celery, and carrots and cook for 2-3 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add the chicken broth, thyme, oregano, salt, and black pepper. Stir to combine.
- Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Add the chicken back to the pot, along with the half and half. Increase the heat to high and bring the soup to a boil. Once boiling, add the gnocchi and spinach and cook for 1-2 minutes, or until the gnocchi floats to the top.
- Serve the soup with fresh parsley, if desired.
Notes
- For a lighter soup, mix 2 cups warmed milk with 4 tablespoons cornstarch and whisk before adding instead of half and half.
- Chicken thighs yield more flavor, but breasts may be substituted.
- Both store-bought and homemade potato or cauliflower gnocchi are suitable.
- Store cooled soup in an airtight container in the fridge for 3-4 days; gnocchi texture may decline.
- Freeze soup without gnocchi for up to 3-4 months to preserve texture; add gnocchi when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 125mg | 42% |
| Sodium | 1493mg | 62% |
| Potassium | 517mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4919IU | 98% |
| Vitamin C | 8mg | 9% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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