Homemade Chicken Gnocchi Soup
This Easy Homemade Olive Garden Chicken Gnocchi Soup is a creamy, soul-warming masterpiece that brings the beloved restaurant classic right to your dining table. Featuring tender shredded chicken, pillowy soft gnocchi, and vibrant vegetables, this soup is bathed in a velvety, rich broth that perfectly coats every spoonful.
Ingredients
- 1 lb cooked chicken shredded or diced
- 1 package 16 oz potato gnocchi
- 4 cups chicken broth
- 2 cups heavy cream or half-and-half
- 1 cup shredded carrots
- 1 cup diced celery
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups fresh baby spinach
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
- Sauté: Melt butter in a large pot or Dutch oven over medium heat. Sauté the onion, celery, and carrots for 5 minutes until softened.
- Roux: Add garlic and sauté for 1 minute. Stir in the flour and cook for another minute to create a thickening base.
- Simmer: Gradually whisk in the chicken broth and heavy cream. Add the Italian seasoning and bring to a gentle simmer.
- Cook: Add the shredded chicken and potato gnocchi to the pot. Cook for 3-5 minutes until the gnocchi are tender and floating.
- Finish: Stir in the fresh spinach and let it wilt for 1 minute.
- Serve: Season with salt and pepper to taste. Ladle into warm bowls and serve immediately.