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olive garden chicken gnocchi soup recipe

Olive Garden Chicken Gnocchi Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced small
  • 2 stalks celery, diced small
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth, low-sodium
  • 1 cup half-and-half
  • 2 cups cooked chicken, shredded
  • 1 lb (450 g) shelf-stable potato gnocchi
  • 2 cups fresh baby spinach
  • 1/2 tsp dried thyme
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • Pinch of nutmeg
  • Grated Parmesan, for serving

Method
 

  1. Melt the butter and olive oil over medium heat in a large pot. Add the onion, carrots, and celery and cook for 5 minutes until softened. Stir in the garlic for 60 seconds.
  2. Sprinkle in the flour and stir constantly for 1 to 2 minutes until no dry flour remains.
  3. Add the chicken broth 1 cup at a time, stirring after each addition. Stir in the thyme, Italian seasoning, salt, pepper, and nutmeg. Bring to a gentle boil over medium-high heat, about 5 minutes.
  4. Add the gnocchi and cook over medium heat for 3 to 4 minutes, stirring gently, until the gnocchi float and feel tender.
  5. Reduce the heat to low. Stir in the half-and-half and shredded chicken. Heat through for 3 to 4 minutes without boiling. Taste and adjust salt.
  6. Stir in the spinach for 1 minute until wilted. Ladle into bowls and top with grated Parmesan.

Notes

This soup thickens considerably as it cools and even more overnight in the fridge, so do not worry if it looks slightly thin right off the stove. If you are using a rotisserie chicken, pull it apart while it is still warm for the best texture. A pinch of nutmeg in the cream base sounds fussy but it genuinely rounds out the flavor, so do not skip it.