Description
This creamy Olive Garden chicken gnocchi soup is filled with shredded chicken, pillowy gnocchi, and tender veggies in a rich, herb-filled broth. A cozy homemade version of the restaurant favorite that comes together in just 30 minutes.
Ingredients
4 tablespoons butter
1 small yellow onion, diced
1 cup sliced celery
1 cup matchstick carrots
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi
2 cups shredded rotisserie chicken
1 1/2 cups chopped fresh spinach
1 teaspoon balsamic vinegar
Kosher salt
Fresh cracked pepper
Instructions
1. Heat butter in a large pot over medium heat.
2. Add onion, celery, and carrots with salt and pepper. Cook, stirring occasionally for about 8 minutes.
3. Add garlic, Italian seasoning, rubbed sage, and more salt and pepper. Cook for 1 minute.
4. Sprinkle in flour and cook for 1 minute, stirring frequently.
5. Stir in 1/4–1/2 cup chicken broth to deglaze the pan, scraping up any browned bits.
6. Add the remaining chicken broth, heavy cream, and more salt and pepper. Bring to a simmer.
7. Add potato gnocchi and shredded chicken. Simmer gently for 3–5 minutes until gnocchi is cooked.
8. Stir in fresh spinach and balsamic vinegar until spinach wilts.
9. Season to taste with salt and pepper. Serve hot.
Notes
This recipe makes about 2 1/2 quarts of soup.
For extra flavor, use homemade chicken stock.
Swap spinach with kale for a heartier green.
Leftovers keep in the fridge for 2–3 days; reheat gently to avoid separating the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl