Olive Garden's Chicken Gnocchi Soup (Homemade)
Olive Garden's Chicken Gnocchi Soup (Homemade)
Ingredients
- 1 cup carrots, grated
- 1 cup yellow onion, chopped
- 1/2 cup celery, chopped
- 2 teaspoons garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt, or to taste
- 3 fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 6 cups unsalted chicken stock
- 1 teaspoon chicken bouillon powder
- 16 ounces potato gnocchi
- 2 cups cooked chicken, diced
- 1 1/2 cups half and half
- 4 cups baby spinach
- 1/2 teaspoon lemon zest, from 1 lemon
- 1/4 teaspoon black pepper, or to taste
- 1/8 teaspoon red pepper flakes, or a pinch
Instructions
- 1
Prepare the vegetables: grate the carrots, chop the yellow onion, chop the celery, and mince the garlic.
⏱️ 10 min
- 2
In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat until the butter is melted.
⏱️ 1 min
- 3
Add the chopped yellow onion to the pot and season with 1/2 teaspoon of salt. Sweat the onions, stirring occasionally, until they become translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the chopped celery, minced garlic, and fresh thyme sprigs to the pot. Cook for 2 minutes, stirring frequently, until fragrant.
⏱️ 2 min
- 5
Sprinkle the all-purpose flour over the vegetable mixture. Cook for 2-3 minutes, stirring continuously, to cook out the raw flour taste.
⏱️ 3 min
- 6
Gradually whisk in the unsalted chicken stock. Continue to whisk until the mixture begins to thicken and is smooth, about 3-5 minutes.
⏱️ 5 min
- 7
Add the grated carrots and chicken bouillon powder to the pot. Bring the soup to a gentle simmer.
⏱️ 3 min
- 8
Add the 16 ounces of potato gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, or until the gnocchi float to the surface.
⏱️ 3 min
- 9
Stir in the diced cooked chicken and 1 1/2 cups of half and half. Heat through gently, do not boil.
⏱️ 2 min
- 10
Add the baby spinach to the soup, a few handfuls at a time, and stir until it wilts into the soup.
⏱️ 2 min
- 11
Stir in the lemon zest, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
⏱️ 1 min
- 12
Serve the soup hot, on its own or with crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Garden's Chicken Gnocchi Soup (Homemade)
- 1 cup carrots, grated
- 1 cup yellow onion, chopped
- 1/2 cup celery, chopped
- 2 teaspoons garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt, or to taste
- 3 fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 6 cups unsalted chicken stock
- 1 teaspoon chicken bouillon powder
- 16 ounces potato gnocchi
- 2 cups cooked chicken, diced
- 1 1/2 cups half and half
- 4 cups baby spinach
- 1/2 teaspoon lemon zest, from 1 lemon
- 1/4 teaspoon black pepper, or to taste
- 1/8 teaspoon red pepper flakes, or a pinch
Instructions
- 1
Prepare the vegetables: grate the carrots, chop the yellow onion, chop the celery, and mince the garlic.
⏱️ 10 min - 2
In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat until the butter is melted.
⏱️ 1 min - 3
Add the chopped yellow onion to the pot and season with 1/2 teaspoon of salt. Sweat the onions, stirring occasionally, until they become translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the chopped celery, minced garlic, and fresh thyme sprigs to the pot. Cook for 2 minutes, stirring frequently, until fragrant.
⏱️ 2 min - 5
Sprinkle the all-purpose flour over the vegetable mixture. Cook for 2-3 minutes, stirring continuously, to cook out the raw flour taste.
⏱️ 3 min - 6
Gradually whisk in the unsalted chicken stock. Continue to whisk until the mixture begins to thicken and is smooth, about 3-5 minutes.
⏱️ 5 min - 7
Add the grated carrots and chicken bouillon powder to the pot. Bring the soup to a gentle simmer.
⏱️ 3 min - 8
Add the 16 ounces of potato gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, or until the gnocchi float to the surface.
⏱️ 3 min - 9
Stir in the diced cooked chicken and 1 1/2 cups of half and half. Heat through gently, do not boil.
⏱️ 2 min - 10
Add the baby spinach to the soup, a few handfuls at a time, and stir until it wilts into the soup.
⏱️ 2 min - 11
Stir in the lemon zest, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
⏱️ 1 min - 12
Serve the soup hot, on its own or with crusty bread.
⏱️ 1 min