Name: I Made This Olive Garden Chicken Gnocchi Soup And Now I M Obsessed With The Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 3 celery stalks, chopped; 2 medium carrots, peeled and sliced; 4 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup half-and-half; 1 cup whole milk; 2 tablespoons all-purpose flour; 1 (16 oz) package potato gnocchi; 2 cups fresh spinach, chopped; Grated Parmesan cheese for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-6 minutes.
Add the chopped onion, minced garlic, celery, and carrots to the pot. Sauté until the vegetables soften, about 5 minutes.
Pour in the chicken broth and add the dried thyme, dried oregano, salt, and pepper. Bring the soup to a simmer and let it cook for 10-15 minutes until the vegetables are tender and the flavors meld together.
In a separate bowl, whisk together the half-and-half, milk, and all-purpose flour until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps.
Add the gnocchi to the pot and simmer for about 5-7 minutes until the gnocchi is cooked through and floats to the top.
Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve the Olive Garden Chicken Gnocchi Soup hot, garnished with grated Parmesan cheese on top. Enjoy this creamy and comforting dish with crusty bread or a side salad.

Ingredients

Instructions

Nutrition Facts

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