Olive Garden Chicken Gnocchi Soup
Olive Garden Chicken Gnocchi Soup
Ingredients
For the Chicken
- 2 chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
For the Soup Base
- 1/2 onion, diced
- 2 celery stalks, thinly sliced
- 2 carrots, shredded
- few sprigs fresh thyme, tied
- few sprigs fresh rosemary, tied
- 3 cloves garlic, minced
- 1/2 stick butter
- 4 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 bay leaf
- 3 cups heavy cream
- 4 cups fresh spinach
- 16 ounces gnocchi
For Final Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, combine 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon oregano. Season the 2 chicken breasts generously on all sides with this mixture.
⏱️ 3 min
- 3
Heat a large oven-safe pan or skillet over medium-high heat. Sear the seasoned chicken breasts for 3 minutes on each side until golden brown.
⏱️ 6 min
- 4
Transfer the seared chicken breasts to the preheated oven and bake for 12 minutes, or until cooked through (internal temperature reaches 165°F). Once cooked, remove from the oven and set aside to cool slightly.
⏱️ 12 min•🌡️ 350
- 5
While the chicken bakes, prepare your vegetables. Dice 1/2 onion, thinly slice 2 celery stalks, shred 2 carrots, and mince 3 cloves of garlic. Tie together the sprigs of fresh thyme and rosemary with kitchen twine.
⏱️ 10 min
- 6
In a large pot or Dutch oven, melt 1/2 stick of butter over medium heat. Add the diced onion, sliced celery, and shredded carrots. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
⏱️ 7 min
- 7
Add the minced garlic to the pot and cook for 1 minute until fragrant. Sprinkle in 4 tablespoons of all-purpose flour and stir continuously for 1 minute to create a roux.
⏱️ 2 min
- 8
Gradually whisk in 3 cups of chicken stock, ensuring no lumps form. Add the tied fresh thyme and rosemary bundle and 1 bay leaf to the pot.
⏱️ 3 min
- 9
Bring the soup base to a simmer, stirring occasionally, and cook until it thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 10
Once the cooked chicken has cooled slightly, cube it into bite-sized pieces.
⏱️ 2 min
- 11
Carefully remove and discard the tied herb bundle and the bay leaf from the soup base.
⏱️ 1 min
- 12
Stir the cubed chicken and 3 cups of heavy cream into the pot.
⏱️ 1 min
- 13
Add 4 cups of fresh spinach and 16 ounces of gnocchi to the soup. Stir gently until the spinach wilts and the gnocchi are tender, about 3-5 minutes.
⏱️ 5 min
- 14
Season the soup with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt to taste, and black pepper to taste. Stir well to combine.
⏱️ 1 min
- 15
Serve the Olive Garden Chicken Gnocchi Soup hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Garden Chicken Gnocchi Soup
For the Chicken
- 2 chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
For the Soup Base
- 1/2 onion, diced
- 2 celery stalks, thinly sliced
- 2 carrots, shredded
- few sprigs fresh thyme, tied
- few sprigs fresh rosemary, tied
- 3 cloves garlic, minced
- 1/2 stick butter
- 4 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 bay leaf
- 3 cups heavy cream
- 4 cups fresh spinach
- 16 ounces gnocchi
For Final Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, combine 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon oregano. Season the 2 chicken breasts generously on all sides with this mixture.
⏱️ 3 min - 3
Heat a large oven-safe pan or skillet over medium-high heat. Sear the seasoned chicken breasts for 3 minutes on each side until golden brown.
⏱️ 6 min - 4
Transfer the seared chicken breasts to the preheated oven and bake for 12 minutes, or until cooked through (internal temperature reaches 165°F). Once cooked, remove from the oven and set aside to cool slightly.
⏱️ 12 min•🌡️ 350 - 5
While the chicken bakes, prepare your vegetables. Dice 1/2 onion, thinly slice 2 celery stalks, shred 2 carrots, and mince 3 cloves of garlic. Tie together the sprigs of fresh thyme and rosemary with kitchen twine.
⏱️ 10 min - 6
In a large pot or Dutch oven, melt 1/2 stick of butter over medium heat. Add the diced onion, sliced celery, and shredded carrots. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
⏱️ 7 min - 7
Add the minced garlic to the pot and cook for 1 minute until fragrant. Sprinkle in 4 tablespoons of all-purpose flour and stir continuously for 1 minute to create a roux.
⏱️ 2 min - 8
Gradually whisk in 3 cups of chicken stock, ensuring no lumps form. Add the tied fresh thyme and rosemary bundle and 1 bay leaf to the pot.
⏱️ 3 min - 9
Bring the soup base to a simmer, stirring occasionally, and cook until it thickens slightly, about 5-7 minutes.
⏱️ 7 min - 10
Once the cooked chicken has cooled slightly, cube it into bite-sized pieces.
⏱️ 2 min - 11
Carefully remove and discard the tied herb bundle and the bay leaf from the soup base.
⏱️ 1 min - 12
Stir the cubed chicken and 3 cups of heavy cream into the pot.
⏱️ 1 min - 13
Add 4 cups of fresh spinach and 16 ounces of gnocchi to the soup. Stir gently until the spinach wilts and the gnocchi are tender, about 3-5 minutes.
⏱️ 5 min - 14
Season the soup with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt to taste, and black pepper to taste. Stir well to combine.
⏱️ 1 min - 15
Serve the Olive Garden Chicken Gnocchi Soup hot and enjoy!
⏱️ 1 min