Olive Garden Chicken Gnocchi (Print-Friendly Version)
Creamy soup with chicken, gnocchi, and spinach in a herbed broth. Perfect for warming lunch or dinner.
# Ingredients:
→ Soup Base
01 -
4 tablespoons unsalted butter
02 -
1/2 cup (about 50 g) celery, diced
03 -
1 medium yellow onion, diced
04 -
4 cloves fresh garlic, minced
05 -
1/2 cup (about 50 g) carrots, shredded
06 -
4 cups (960 ml) chicken broth
07 -
1.5 teaspoons cornstarch
08 -
2 sprigs fresh thyme, minced (or 1 teaspoon dried thyme)
→ Add-Ins
09 -
16 ounces (450 g) gnocchi, fresh or frozen
10 -
2 cups (about 250 g) cooked chicken, shredded
11 -
2 cups (about 60 g) fresh spinach, roughly chopped
→ Cream and Seasoning
12 -
2 cups (480 ml) heavy cream
13 -
Salt, to taste
14 -
Freshly cracked black pepper, to taste
# Steps:
01 -
In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced celery, onion, minced garlic, and shredded carrots. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are softened.
02 -
In a small bowl, whisk the cornstarch with a couple of tablespoons of chicken broth to form a slurry. Stir this mixture into the sautéed vegetables, then gradually whisk in the rest of the chicken broth. Add minced fresh thyme.
03 -
Bring the mixture to a gentle simmer. Add the gnocchi and cook for 3 to 5 minutes, until the gnocchi are tender and have risen to the top.
04 -
Fold in the shredded cooked chicken and roughly chopped spinach. Cook for 2 to 3 minutes, until the spinach is wilted.
05 -
Slowly add the heavy cream while stirring. Warm the soup until steaming but not boiling. Season to taste with salt and freshly cracked black pepper before serving.
# Notes & Tips:
01 -
For efficiency, use pre-shredded carrots and rotisserie chicken. Uniformly chop vegetables to ensure even cooking. Adjust thyme, salt, and pepper to your preference. Store leftovers in an airtight container in the refrigerator for up to 5 days.