Olive Garden Chicken Gnocchi Soup
A creamy, comforting Italian-American soup loaded with tender chicken, pillowy gnocchi, fresh vegetables, and spinach in a rich broth.
Equipment
Ingredients
Main
chicken breast (cooked, shredded)
450 g
potato gnocchi
450 g
carrot (diced)
2 pcs
celery (diced)
2 stalks
onion (diced)
1 pcs
garlic (minced)
3 cloves
spinach
150 g
chicken broth
1.2 l
heavy cream
250 ml
olive oil
30 ml
all-purpose flour
30 g
salt
5 g
black pepper
2 g
thyme
2 g
Instructions
Prepare vegetables
Dice the carrots, celery, and onion; mince the garlic.
Sauté aromatics
Heat olive oil in a large pot over medium heat and sauté onion, carrot, celery, and garlic until softened.
Make roux
Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
Add broth and simmer
Gradually whisk in chicken broth, bring to a gentle boil, then reduce to simmer.
Add chicken and gnocchi
Stir in shredded chicken and gnocchi; simmer until gnocchi float and are tender.
Finish soup
Stir in cream, spinach, salt, pepper, and thyme; heat through until spinach wilts.
Serve
Ladle soup into bowls and serve hot.
Original recipe
Storage
Soup thickens as it sits; add a splash of broth or milk when reheating.
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