Olive Garden feels like a warm spot where you can chill and eat good Italian-American food. Out of everything on their menu one thing really shines: Chicken Gnocchi Soup. its creamy and the chicken is tender plus the gnocchi are soft like little pillows, and there are veggies all in there too. The taste is rich and the soup is thick so it makes you feel full and happy.
These days people like to make restaurant food at home because you dont have to wait for a table. Copying Olive Garden's Chicken Gnocchi Soup is a great project for home cooks. You can add more or less garlic or salt so its just right for you and pals. And you can eat it anytime without leaving your house, which is awesome.
What is Olive Garden Chicken Gnocchi Soup?
Its a creamy soup that mixes tender chicken pieces, soft gnocchi dumplings and veggies like carrots and spinach. The broth is rich and a bit thick so you really taste all the flavors in every spoon. Gnocchi started in Italy as potato dumplings but Olive Garden gave it an American twist that makes it extra filling.
People love this soup cause it warms you up on cold evenings and feels cozy. Its simple but tasty, and reminds many of home cooking. You get protein from the chicken, carbs from the gnocchi and vitamins from the veggies all in one bowl.
Ingredients Breakdown
To copy this soup at home, you need a few main parts:
- Chicken: You can shred a rotisserie chicken or cook fresh breasts for more flavor.
- Gnocchi: Store-bought works fine, but homemade gnocchi can be even better if you have time.
- Vegetables: Spinach adds color and nutrients, and carrots plus celery give some crunch.
- Broth: Chicken broth makes it hearty, but you could use veggie broth for a lighter taste.
- Dairy: Heavy cream gives the richest taste, or use milk if you want it a bit lighter.
Dont forget the seasonings that make it pop:
- Salt and pepper to taste
- Garlic for extra smell and flavor
- Fresh thyme and parsley for a mild herby kick
Health Benefits of Chicken Gnocchi Soup
This soup not only tastes good but also gives you some key nutrients. Chicken has protein your muscles need, and veggies bring vitamins like A and K. Spinach is full of iron and carrots have beta-carotene that turns into vitamin A in your body.
The creamy base feels indulgent but you can still keep it balanced. Try low-fat milk or use less cream if you want. Adding more greens or using whole-grain or gluten-free gnocchi makes it even healthier. That way you get comfort food that fits your goals.
Step-by-Step Recipe for Olive Garden Chicken Gnocchi Soup
Ingredients List
- Main Ingredients:
- 2 cups cooked chicken, shredded
- 1 (16-ounce) package of gnocchi
- 2 cups chopped spinach
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon fresh thyme
- Fresh parsley for garnish
Directions
- Preparation: In a large pot, sauté the chopped carrots, celery, and minced garlic over medium heat until they start to soften.
- Combine the Ingredients: Add the shredded chicken, chicken broth, and gnocchi to the pot, stirring to mix everything.
- Simmer: Let it come to a gentle boil, then turn the heat down and simmer until the gnocchi are tender, about 5–7 minutes.
- Stir in Cream: Pour in the heavy cream or milk, add spinach and thyme, then season with salt and pepper. Stir until spinach wilts.
- Final Touches: Serve hot, garnished with fresh parsley for color and extra flavor.
Cooking Tips and Variations
- How to make it vegetarian: Swap the chicken for mushrooms or extra veggies and use veggie broth instead of chicken broth.
- Alternatives for gluten-free options: Buy gluten-free gnocchi from the store or make your own with a gluten-free flour blend.
- Storing and reheating tips: Keep leftovers in an airtight container in the fridge for up to 3 days. Warm it on the stove and add a splash of broth to keep it creamy.
Olive Garden Chicken Gnocchi Soup
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
- 1 Measuring cups and spoons
- 1 Whisk
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 cups chicken broth
- 2 cups cooked chicken, shredded You can substitute rotisserie chicken for a quicker option.
- 1 package (16 oz) potato gnocchi
- 1 cup fresh spinach, chopped
- 1 cup heavy cream For added richness, consider using half-and-half instead of heavy cream.
- to taste salt and pepper
- for serving grated Parmesan cheese Optional.
Instructions
- In a large pot or Dutch oven over medium heat, add the olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-6 minutes until the vegetables start to soften.
- Stir in the minced garlic, dried thyme, and parsley. Cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken and potato gnocchi to the pot. Cook for about 5-7 minutes, or until the gnocchi floats to the top, indicating they are cooked through.
- Reduce the heat to low, and stir in the fresh spinach and heavy cream. Season with salt and pepper to taste. Let simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve the soup hot, ladled into bowls. Top with grated Parmesan cheese if desired.
- For a quicker option, consider using rotisserie chicken instead of cooking your own.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove before serving.
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