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Olive Garden-Style Chicken Gnocchi Soup
Melissa Hart

Olive Garden-Style Chicken Gnocchi Soup

Pillowy gnocchi, shredded chicken and spinach make this more supper than starter. Keep the dairy at a gentle simmer because a hard boil can make the broth grainy; the finish should coat a spoon but still pour easily.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup shredded carrot
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 16 oz shelf-stable potato gnocchi
  • 1 cup half-and-half
  • 2 cups baby spinach
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Melt the butter in a Dutch oven over medium heat, add the onion, celery and carrot, and cook for 6 minutes until the onion looks translucent.
  2. Sprinkle in the flour and stir for 1 minute until no dry pockets remain.
  3. Whisk in the broth gradually, bring it to a gentle simmer and cook for 5 minutes until lightly thickened.
  4. Add the chicken and gnocchi, then simmer for 5 to 7 minutes until the gnocchi are tender and the chicken reaches 165°F.
  5. Lower the heat, stir in the half-and-half, spinach, salt and pepper, and cook for 2 minutes without boiling until the spinach wilts.