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To make Olive Garden Copycat Chicken Gnocchi Soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 3 cups chicken broth - 2 cups cooked chicken, shredded - 1 cup fresh spinach, roughly chopped - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1/2 teaspoon black pepper - 1 cup half-and-half - 1 lb potato gnocchi - Salt to taste - Grated Parmesan cheese for garnish You can swap some ingredients if needed. Here’s a quick list: - Use canola oil instead of olive oil. - Frozen spinach works if fresh isn’t available. - Cooked turkey can replace chicken. - Coconut milk can replace half-and-half for a dairy-free option. - Use vegetable broth for a vegetarian soup. Fresh ingredients make a big difference in your soup. Here are my tips: - Onions: Look for firm, dry onions with no soft spots. - Garlic: Choose bulbs that feel heavy and are free of mold. - Vegetables: Pick vibrant, crisp carrots and celery. Avoid wilted or soft ones. - Spinach: Select bright green leaves. Avoid yellow or slimy ones. - Gnocchi: If using fresh gnocchi, check for a soft texture and no visible cracks. Using fresh, quality ingredients enhances the flavor and nutrition of your soup. Enjoy the process! {{ingredient_image_1}} Start with a large pot. Heat one tablespoon of olive oil over medium heat. Add one diced onion and sauté it for about 3-4 minutes. You want the onion to turn clear but not brown. Next, add two minced garlic cloves, two diced carrots, and two diced celery stalks. Sauté these for 3-5 minutes. The goal is to soften the veggies and let their flavors shine. Now, pour in three cups of chicken broth. Bring it to a boil. Once the broth boils, add two cups of shredded cooked chicken. Mix in one teaspoon of dried thyme, one teaspoon of dried parsley, and half a teaspoon of black pepper. Reduce the heat and let it simmer for 10 minutes. This helps the flavors blend together. After that, add one pound of potato gnocchi to the pot. Cook according to the package instructions. Usually, it takes about 2-3 minutes. You know it's ready when the gnocchi floats to the surface. Now, stir in one cup of half-and-half and one cup of roughly chopped fresh spinach. Cook until the spinach wilts and the soup heats through. Taste and add salt as needed. Serve hot in large bowls. Top with grated Parmesan cheese for that extra touch. Enjoy your delicious soup! One common mistake is overcooking the gnocchi. They only need 2-3 minutes in the soup. If you cook them too long, they can turn mushy. Another mistake is not seasoning enough. Taste the soup as you cook and adjust salt as needed. Forgetting to sauté the onion and garlic can also dull the flavor. Always start by cooking these ingredients first to build a strong base. To get the best flavor, use fresh ingredients. Fresh spinach adds bright color and taste. Use high-quality chicken broth for depth. If you have the time, roast your chicken first for extra flavor. Adding fresh herbs like thyme and parsley enhances the soup's aroma. Lastly, finish with grated Parmesan cheese. It adds a rich, creamy finish that ties everything together. Serve the soup in large bowls, topped with extra Parmesan cheese. This adds a nice touch. Pair the soup with a fresh side salad or crusty bread. A simple green salad with a light vinaigrette complements the rich soup well. For a cozy feel, serve with warm, toasted garlic bread. This makes the meal hearty and satisfying, perfect for any occasion. Pro Tips Fresh Ingredients: Use fresh vegetables and herbs for the best flavor. Fresh spinach and high-quality chicken broth can significantly enhance the taste of your soup. Cooking Gnocchi: Avoid overcooking the gnocchi. They are done when they float to the surface, which usually takes about 2-3 minutes. Overcooked gnocchi can become mushy. Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. Garnishing: For an extra touch, consider adding a drizzle of olive oil or a sprinkle of crushed red pepper flakes before serving to elevate the presentation and flavor. {{image_2}} You can make a tasty vegetarian version of this soup. Start by skipping the chicken. Instead, use more veggies for great flavor. Try adding mushrooms or zucchini. These will give your soup a hearty feel. You can also use vegetable broth instead of chicken broth. This way, you keep all the rich tastes without meat. Feel free to mix in your favorite vegetables. Peas, bell peppers, or corn can add color and taste. Just chop them small so they cook well. Add them when you sauté the onions and garlic. This helps them blend into the soup. If you want a fresh taste, consider adding asparagus or kale at the end. They add nutrition and crunch. If you like some heat, try adding red pepper flakes. Start with a pinch and add more if needed. You can also swap black pepper for cayenne pepper for a bolder kick. For a milder soup, skip the spices or reduce them. This way, you can make the soup perfect for your taste buds. Adjust the spices as you cook, and always taste your soup! To keep your leftover chicken gnocchi soup fresh, let it cool first. Pour the soup into an airtight container. Seal it tightly to prevent air from getting in. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to enjoy your soup again, take it out of the fridge or freezer. If it’s frozen, let it thaw in the fridge overnight. When reheating, pour the soup into a pot over medium heat. Stir often to make sure it warms evenly. If it’s too thick, add a splash of chicken broth or water to thin it out. To freeze your soup, use freezer-safe containers. Leave some space at the top of each container. This allows for expansion as the soup freezes. Label each container with the date. Your soup can last in the freezer for up to three months. When you are ready to enjoy it, simply follow the reheating instructions above. Yes, you can use store-bought gnocchi. It saves time and is easy to find. Look for fresh or frozen gnocchi in the pasta aisle. The cooking time will be the same. Just follow the package instructions for best results. This option makes your soup quick to prepare. The soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. When ready to eat, just reheat it on the stove. The flavors will still be great! Yes, making the soup in advance works well. It tastes even better after a day or two. Cook the soup, let it cool, and then store it in the fridge. Just remember to add the gnocchi just before serving. This keeps it fresh and fluffy. In this post, we covered the key ingredients for a tasty creamy gnocchi soup. You learned how to pick fresh items and swap ingredients as needed. I shared step-by-step cooking instructions to make this dish easy and fun. We also explored variations, tips, and storage advice to keep your soup fresh. Now, you can confidently create a delicious meal. Enjoy cooking, and don’t hesitate to get creative with this recipe!

Hearty Chicken Gnocchi Delight

A comforting soup featuring chicken, gnocchi, and vegetables in a creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup fresh spinach, roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 0.5 teaspoon black pepper
  • 1 cup half-and-half
  • 1 lb potato gnocchi
  • to taste salt
  • for garnish grated Parmesan cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Add minced garlic, diced carrots, and celery to the pot. Sauté for an additional 3-5 minutes until the vegetables start to soften.
  • Pour in the chicken broth and bring to a boil.
  • Stir in the shredded chicken along with the thyme, parsley, and black pepper. Reduce the heat and simmer for 10 minutes, allowing the flavors to meld together.
  • Add the potato gnocchi to the soup and cook according to package instructions, usually about 2-3 minutes, until the gnocchi float to the surface.
  • Stir in the half-and-half and chopped spinach, cooking until the spinach wilts and the soup is heated through. Season with salt to taste.
  • Serve hot, garnished with grated Parmesan cheese on top.

Notes

Serve the soup in large bowls with extra grated Parmesan on the side and a sprig of fresh parsley for a pop of color.
Keyword chicken, comfort food, gnocchi, soup