Ingredients
Scale
Let’s break down what you’ll need to create this comforting classic. Remember, substitutions are your friend—don’t hesitate to make this soup your own based on what’s in your pantry!
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 cup half-and-half
- 2 cups fresh spinach, chopped
- 1 package (16 oz) potato gnocchi
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Parmesan cheese, for serving
Instructions
Ready to dive into the cooking process? Let’s make some soup magic happen!
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the half-and-half, followed by the chopped spinach, and let the flavors meld together for about 5 minutes.
- Add the potato gnocchi and dried thyme. Cook until the gnocchi are tender and float to the top, approximately 3-5 minutes.
- Season the soup with salt and pepper to taste. If you’re feeling adventurous, throw in a dash of nutmeg for a hint of warmth.
- Serve hot, with a sprinkle of Parmesan cheese on top for that perfect finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Olive Garden Chicken Gnocchi Soup, recipe, cooking, food
