Better Than Olive Garden Chicken Gnocchi Soup
This Better Than Olive Garden Chicken Gnocchi Soup is a comforting and creamy dish filled with tender chicken, pillowy gnocchi, and fresh vegetables. It’s perfect for a cozy dinner or lunch, bringing the flavors of a classic Italian restaurant to your own kitchen.
Equipment
- 1 Large pot or Dutch oven
- 1 Ladle
- 1 Cutting board
- 1 Sharp knife
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Whisk
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- for serving grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced chicken to the pot, and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
- Pour in the chicken broth, and bring the mixture to a boil.
- Reduce the heat and stir in the heavy cream, potato gnocchi, dried thyme, and oregano. Simmer for about 10 minutes, or until the gnocchi is tender.
- Stir in the fresh spinach and cook for another 2-3 minutes until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese. Enjoy!
Notes
Feel free to customize the soup by adding other vegetables such as mushrooms or bell peppers.
For a lighter version, you can substitute half-and-half or milk for the heavy cream.
The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.