Olive Garden Style Gnocchi Soup
Olive Garden Style Gnocchi Soup
Ingredients
For the Soup
- 1 tablespoon olive oil, or as needed to coat the bottom of the pot
- 1 pound chicken breast, diced
- 1 teaspoon garlic powder, for seasoning chicken, or to taste
- 1 teaspoon onion powder, for seasoning chicken, or to taste
- 1/2 stick butter
- 3 stalks celery, chopped
- 1 carrot, medium, shredded
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups fresh milk
- 16 fluid ounces heavy cream
- 1 teaspoon Italian seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 package fresh spinach, about 5-6 ounces
- 16 ounces potato gnocchi, one package
Instructions
- 1
Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil to coat the bottom of the pot.
⏱️ 2 min
- 2
Add the diced chicken breast (previously seasoned with garlic powder and onion powder) to the pot. Cook until the chicken is browned and cooked through. Remove the cooked chicken from the pot and set aside.
⏱️ 8 min
- 3
In the same pot, add the 1/2 stick of butter. Once the butter has melted, add the 3 chopped celery stalks, shredded carrot, and 1/2 chopped onion. Sauté the vegetables until softened, which should take about 5-7 minutes.
⏱️ 7 min
- 4
Add the 4 minced garlic cloves to the pot and cook for approximately 1 more minute, until fragrant.
⏱️ 2 min
- 5
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook the flour and create a roux, which will thicken the soup.
⏱️ 2 min
- 6
Gradually pour 3 cups of chicken broth into the pot while whisking constantly to ensure there are no lumps.
⏱️ 3 min
- 7
Stir in 2 cups of fresh milk and the 16-ounce carton of heavy cream. Mix all liquids well with the roux.
⏱️ 2 min
- 8
Bring the soup mixture to a gentle simmer, stirring occasionally to prevent sticking and ensure even heating.
⏱️ 5 min
- 9
Season the simmering soup with Italian seasoning, additional garlic powder, onion powder, salt, and pepper according to your taste preferences.
⏱️ 2 min
- 10
Add half a package of spinach to the soup. Stir until the spinach wilts and is incorporated into the soup.
⏱️ 3 min
- 11
Carefully add the 16-ounce package of gnocchi to the soup. Cook the gnocchi according to package directions, usually until they float to the surface, indicating they are cooked.
⏱️ 5 min
- 12
Return the previously cooked chicken to the pot and stir it into the soup.
⏱️ 1 min
- 13
Serve the Gnocchi Soup hot. It is recommended to serve it with your favorite bread.
⏱️ 1 min
Kitchen Tools
Olive Garden Style Gnocchi Soup
For the Soup
- 1 tablespoon olive oil, or as needed to coat the bottom of the pot
- 1 pound chicken breast, diced
- 1 teaspoon garlic powder, for seasoning chicken, or to taste
- 1 teaspoon onion powder, for seasoning chicken, or to taste
- 1/2 stick butter
- 3 stalks celery, chopped
- 1 carrot, medium, shredded
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups fresh milk
- 16 fluid ounces heavy cream
- 1 teaspoon Italian seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 package fresh spinach, about 5-6 ounces
- 16 ounces potato gnocchi, one package
Instructions
- 1
Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil to coat the bottom of the pot.
⏱️ 2 min - 2
Add the diced chicken breast (previously seasoned with garlic powder and onion powder) to the pot. Cook until the chicken is browned and cooked through. Remove the cooked chicken from the pot and set aside.
⏱️ 8 min - 3
In the same pot, add the 1/2 stick of butter. Once the butter has melted, add the 3 chopped celery stalks, shredded carrot, and 1/2 chopped onion. Sauté the vegetables until softened, which should take about 5-7 minutes.
⏱️ 7 min - 4
Add the 4 minced garlic cloves to the pot and cook for approximately 1 more minute, until fragrant.
⏱️ 2 min - 5
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook the flour and create a roux, which will thicken the soup.
⏱️ 2 min - 6
Gradually pour 3 cups of chicken broth into the pot while whisking constantly to ensure there are no lumps.
⏱️ 3 min - 7
Stir in 2 cups of fresh milk and the 16-ounce carton of heavy cream. Mix all liquids well with the roux.
⏱️ 2 min - 8
Bring the soup mixture to a gentle simmer, stirring occasionally to prevent sticking and ensure even heating.
⏱️ 5 min - 9
Season the simmering soup with Italian seasoning, additional garlic powder, onion powder, salt, and pepper according to your taste preferences.
⏱️ 2 min - 10
Add half a package of spinach to the soup. Stir until the spinach wilts and is incorporated into the soup.
⏱️ 3 min - 11
Carefully add the 16-ounce package of gnocchi to the soup. Cook the gnocchi according to package directions, usually until they float to the surface, indicating they are cooked.
⏱️ 5 min - 12
Return the previously cooked chicken to the pot and stir it into the soup.
⏱️ 1 min - 13
Serve the Gnocchi Soup hot. It is recommended to serve it with your favorite bread.
⏱️ 1 min