Olive Garden Chicken and Gnocchi Soup
Indulge in the comforting flavors of this copycat Olive Garden Chicken and Gnocchi Soup, a creamy and hearty bowl that rivals the restaurant’s signature dish! This recipe combines tender bites of shredded chicken, pillowy potato gnocchi, and a medley of fresh vegetables, including spinach, celery, and carrots, all brought together in a luxurious, velvety broth made with heavy cream and fragrant herbs like thyme and parsley. Ready in just 45 minutes, this one-pot masterpiece is perfect for cozy weeknight dinners or impressing guests with a restaurant-style meal at home. Serve it with a sprinkle of Parmesan cheese for an extra touch of indulgence, and let everyone savor the warm, satisfying magic of this classic soup.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Chicken breasts (boneless, skinless)
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 1 large Carrot (shredded or finely diced)
- 3 cloves Garlic (minced)
- 6 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 16 ounces Potato gnocchi
- 3 cups Fresh spinach (chopped)
- 2 cups Heavy cream
- 0.25 cup Parmesan cheese (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for about 4-5 minutes on each side, or until golden brown. Remove the chicken and set it aside on a plate.
In the same pot, add the diced onion, celery, and shredded carrot. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken broth, dried thyme, dried parsley, salt, and black pepper to the pot. Bring the mixture to a gentle simmer.
Shred the cooked chicken breasts using two forks and return the shredded chicken to the pot.
Add the potato gnocchi to the soup. Simmer for 3-4 minutes, or until the gnocchi float to the top and are tender.
Stir in the chopped spinach and heavy cream. Cook for 2-3 minutes, or until the spinach wilts and the soup is warmed through.
Taste and adjust seasonings if needed.
Ladle the soup into bowls and garnish with Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 8535 mg | 371% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 21.3 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1216 mg | 94% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4534 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
