Olive Garden's Copycat Chicken Gnocchi Soup
Olive Garden's Copycat Chicken Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 16 ounces potato gnocchi
- 5 ounces fresh spinach
- 2 cups cooked shredded chicken
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic, dried thyme, and dried oregano. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Pour in the milk and continue to whisk until fully combined. Bring the soup back to a gentle simmer.
⏱️ 2 min
- 7
Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the top.
⏱️ 3 min
- 8
Stir in the fresh spinach and cooked shredded chicken. Cook for 1-2 minutes, or until the spinach has wilted and the chicken is heated through.
⏱️ 2 min
- 9
Taste and season with salt and black pepper as needed.
⏱️ 1 min
- 10
Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Garden's Copycat Chicken Gnocchi Soup
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 16 ounces potato gnocchi
- 5 ounces fresh spinach
- 2 cups cooked shredded chicken
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic, dried thyme, and dried oregano. Cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Pour in the milk and continue to whisk until fully combined. Bring the soup back to a gentle simmer.
⏱️ 2 min - 7
Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the top.
⏱️ 3 min - 8
Stir in the fresh spinach and cooked shredded chicken. Cook for 1-2 minutes, or until the spinach has wilted and the chicken is heated through.
⏱️ 2 min - 9
Taste and season with salt and black pepper as needed.
⏱️ 1 min - 10
Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min