Description
A creamy and comforting soup inspired by Olive Garden, made with tender chicken, pillowy gnocchi, spinach, carrots, and a rich broth.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, shredded or julienned
- 1/2 cup celery, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups half-and-half (or heavy cream for richer flavor)
- 1 pound potato gnocchi
- 1 cup fresh spinach, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- Salt and black pepper to taste
- Optional: Parmesan cheese for garnish
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, carrots, and celery, and sauté until softened.
- Stir in chicken and chicken broth, bring to a simmer.
- Reduce heat and add half-and-half, thyme, nutmeg, salt, and pepper. Simmer gently for 5 minutes.
- Add gnocchi and cook for 3-4 minutes, until they float to the surface.
- Stir in spinach and cook for 1-2 minutes until wilted.
- Taste and adjust seasoning. Serve hot, garnished with Parmesan if desired.
Notes
- For a lighter version, use evaporated milk instead of half-and-half.
- Rotisserie chicken works great for convenience.
- Add red pepper flakes for a subtle kick of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American