Description
This Copycat Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish packed with tender chicken, pillowy gnocchi, fresh vegetables, and a rich, savory broth. Perfect for a cozy meal, it combines the flavors of sautéed celery, carrots, and onion with garlic and fresh thyme, finished with creamy heavy cream and vibrant spinach. Easy to make and sure to satisfy, this soup makes 10 hearty servings.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 cup celery, chopped
- 1 cup carrots, shredded or chopped
- 1 medium sweet onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup flour
- 4 cups chicken broth
Main Ingredients
- 1 pound chicken breast, cooked and chopped
- 1 package potato gnocchi (16 ounces)
- 2 cups heavy cream
- 3 cups spinach
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Melt Butter and Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the celery, carrots, onion, and garlic, and sauté until the vegetables are tender, about 8 minutes.
- Add Flour: Stir in the flour once the vegetables are softened. Let the flour cook and heat through for about 2 minutes to form a roux that will thicken the soup.
- Add Chicken Broth: Slowly pour in the chicken broth while stirring constantly to avoid lumps and create a smooth soup base.
- Add Chicken and Boil: Add the cooked, chopped chicken to the pot and bring the mixture to a boil.
- Cook Gnocchi: Add the potato gnocchi to the boiling soup and cook until tender, about 5 minutes, or according to package instructions.
- Add Cream and Simmer: Lower the heat to medium-low. Stir in the heavy cream and warm the soup until it is hot and steaming but do not let it boil to prevent curdling.
- Add Spinach and Seasonings: Stir in the spinach, fresh thyme leaves, and season with salt and pepper. Allow the spinach to wilt completely and the soup to cook through fully before serving.
Notes
- Use fresh thyme leaves for best flavor; dried thyme can be substituted but reduce quantity to 1 teaspoon.
- Cook chicken breast beforehand by boiling, baking, or pan-searing until fully cooked.
- For a thicker soup, allow the roux to cook slightly longer before adding broth.
- You can substitute half-and-half for heavy cream for a lighter version, though the soup will be less rich.
- Spinach can be replaced with kale or Swiss chard if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
