Description
A rich and creamy soup featuring tender chicken, pillowy gnocchi, and fresh vegetables, delivering a comforting and satisfying dish reminiscent of Olive Garden’s classic.
Ingredients
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- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup shredded carrots
- 2 cups cooked chicken breast, diced or shredded
- 1 pound potato gnocchi
- 2 cups fresh spinach leaves, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Vegetables:
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the diced onion and celery, cooking until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Create Roux:
- Sprinkle the flour over the sautéed vegetables, stirring constantly for 2 minutes to eliminate the raw flour taste.
- Add Liquids and Seasonings:
- Gradually pour in the chicken broth and half-and-half, stirring continuously to prevent lumps.
- Add the dried thyme and parsley, bringing the mixture to a simmer.
- Incorporate Carrots and Chicken:
- Stir in the shredded carrots and cooked chicken, allowing the soup to simmer gently for 5 minutes.
- Cook Gnocchi:
- Add the potato gnocchi to the pot, cooking according to package instructions, typically 3-5 minutes, until they float to the top and are tender.
- Add Spinach:
- Stir in the chopped spinach leaves, cooking until wilted, about 2 minutes.
- Season and Serve:
- Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- Chicken: Rotisserie chicken works well for this recipe, providing convenience and flavor.
- Gnocchi: Both store-bought and homemade potato gnocchi are suitable; adjust cooking time as needed.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat to maintain the creamy texture.