Olive Garden Chicken Gnocchi Soup

5 from 1 vote

Olive Garden Chicken Gnocchi Soup

This Olive Garden Chicken Gnocchi Soup is so creamy and comforting! It's an easy healthy one-pot recipe that'll become your new favourite.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Servings: servings

Calories: 547kcal

Author: Taylor Stinson

Ingredients

2 tbsp olive oil divided
1 lb chicken breast sliced into cutlets
1 yellow onion diced
2 stalks celery diced
4 cloves garlic minced
2 tbsp flour
2 cups carrot matchsticks
1/2 tsp salt
1/4 tsp pepper
1 parmesan cheese rind optional
4 cups chicken broth
500 g gnocchi store bought
1/4 cup heavy cream
4 cups baby spinach chopped
Parmesan cheese optional, for serving

Instructions

Heat 1 tbsp olive oil in a large pot over med-high heat. Add chicken cutlets, seasoning with salt and pepper to taste (NOT the 1/2 tsp salt & 1/4 tsp pepper, just to taste), then cook for 3 minutes per side until browned. Remove from heat and let rest for 5 minutes before dicing into pieces.
Add remaining tbsp olive oil, then saute onions, celery and garlic for 5 minutes until softened. Sprinkle mixture with flour, tossing to combine, then add carrots, the 1/2 tsp salt & 1/4 tsp pepper, parmesan cheese rind (if adding), chicken broth and diced chicken and its juices.
Bring to a boil then simmer for 20 minutes, adding gnocchi in the last 5 minutes of cook time.
Remove parmesan rind if using, then stir in heavy cream and spinach, cooking another minute. Serve with some parmesan cheese sprinkled overtop if desired and enjoy!

Notes

To make this soup dairy-free, leave out the parmesan and swap out the heavy cream for a dairy-free milk of your choice.

Let the soup simmer for longer before adding in the gnocchi if you want it to be even thicker.

Use leftover chicken or rotisserie chicken to cut down on prep time.

Store the leftovers in the fridge for up to 3 days, then reheat on the stovetop or in the microwave for 1-2 minutes.

Freeze without the gnocchi, cream and spinach for up to 3 months. Defrost in the fridge then simmer on the stovetop, adding in the gnocchi, cream and spinach.

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