Go Back
Olive Garden-Style Chicken Gnocchi Soup
Rachel Kim

Olive Garden-Style Chicken Gnocchi Soup

Gnocchi thicken this soup as they simmer, so the roux should stay modest. Cook the chicken separately, dice it and add it with the dumplings. Spinach goes in for the last two minutes, not long enough to turn olive drab.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 tsp kosher salt divided
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil divided
  • 1 small yellow onion diced
  • 1 large carrot shredded
  • 2 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 lb potato gnocchi
  • 3 cups baby spinach

Method
 

  1. Season the chicken with half the salt and black pepper and sear it in half the olive oil for 5 to 6 minutes per side until 165°F.
  2. Rest and dice the chicken while the soup base cooks.
  3. Add the remaining oil, onion and carrot to the pot and cook for 6 minutes, then stir in the garlic and flour for 1 minute.
  4. Whisk in the broth and milk and simmer for 8 minutes until lightly thickened.
  5. Add the gnocchi, chicken and remaining salt and simmer for 4 to 5 minutes until the dumplings float.
  6. Fold in the spinach for 2 minutes and serve when the soup returns to 165°F.