Description
A creamy, comforting soup inspired by Olive Garden’s classic, featuring tender chicken, soft potato gnocchi, fresh spinach, and vegetables simmered in a rich, savory broth.
Ingredients
- 1 lb boneless skinless chicken breast, cooked and diced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1/2 cup carrots, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 lb potato gnocchi
- 2 cups fresh spinach, chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion, celery, and carrots and sauté for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add cooked chicken, thyme, parsley, salt, and pepper.
- Reduce heat and simmer for 10 minutes.
- Stir in gnocchi and cook for 3–4 minutes until tender.
- Add heavy cream and spinach, stirring until spinach is wilted.
- Simmer for another 2–3 minutes and adjust seasoning as needed.
- Serve hot.
Notes
- For a thicker soup, add a slurry of cornstarch and water.
- Rotisserie chicken can be used to save time.
- Do not overcook the gnocchi to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American