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Whenever I whip up this Ode-to-Olive-Garden Chicken Gnocchi Soup, the kitchen smells absolutely fantastic. There's something about the mix of soft gnocchi, juicy chicken, and colorful veggies in a rich creamy soup that feels like a hug in a bowl. This one is always our ultimate comfort food, especially when it's cold outside.
Unbeatable Restaurant-Style
What makes me happiest about making this is that you can have dinner ready so fast, and no one would guess you didn’t spend all day on it. Big bites of fluffy gnocchi and chicken make it extra filling. Whether I scoop it into containers for lunch or dish it up with crunchy bread at night, everyone always wants more.
Grab These Ingredients
- 2 cups fresh spinach: Tossed in for a big color and health boost.
- 1 pound potato gnocchi: Any store brand is just fine.
- 2 cups chicken: Rotisserie kind keeps prep easy.
- 2 cups carrots: Cut into thin sticks so they soften quickly.
- 1/4 teaspoon nutmeg: A little goes a long way for warmth.
- 1 teaspoon each: Use dried parsley and thyme for herby flavor.
- 4 cups chicken broth: I like low sodium so I can salt it how I want.
- 2 cups half and half: Makes everything creamy.
- 1/3 cup flour: For that silky, thick soup base.
- 4 garlic cloves: Freshly chopped for tons of taste.
- 3 celery stalks: Crisp and diced for crunch and flavor.
- 1 large white onion: Chopped up small for sweetness.
- 2 tablespoons olive oil: This makes the perfect start for sautéing.
- 4 tablespoons butter: Use unsalted or regular, both are good.
How to Make It
- Finish It Off
- Stir in parsley, thyme, nutmeg, salt, and pepper just before serving. Add a little fresh parsley on top if you want to get fancy.
- Time for Chicken and Veggies
- Drop in the cooked chicken, gnocchi, carrots, and spinach. Let it cook about 10–12 minutes until your gnocchi puffs up and gets soft.
- Let’s Make the Broth
- Add all your chicken broth and half and half to the pot now. Heat until it’s almost boiling then turn it down low. Let it bubble gently about 10 minutes to get nice and thick.
- Make Your Roux
- Add flour to your sautéed veggies and keep stirring for a minute or two. This is the secret for thick, creamy soup.
- Get Started
- Melt the butter in a big pot and add olive oil. Toss in onions and celery, cooking for 3–4 minutes so they’re soft and smell great.
Easy Slow Cooker Twist
If your slow cooker’s calling your name, just sauté the veggies first. Move it all (minus gnocchi and spinach) into your crockpot. Let it go 4 hours on low, then add gnocchi and spinach for the last hour. Want it a bit thicker? Mix in a little cornstarch with water at the end.
How to Store
Leftovers? Just stash in a tight container in the fridge—it’ll be good for about 5 days. Warm up slowly on low heat so the creamy part stays smooth. You can also freeze it for months, just defrost in the fridge overnight before reheating.
People’s Thoughts
My buddy Don says it fills him up like a solid meal. Erin always sprinkles shredded parmesan on top. Krystal used up some turkey after the holidays and said it turned out awesome. These little changes make it even more personalized.
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Frequently Asked Questions
- → What does the flour do in soup?
Mixing butter and flour makes a roux, thickening the soup and preventing lumps. Cooking it briefly gets rid of raw flour flavor.
- → Can I swap heavy cream for half-and-half?
You can, but it'll be richer. To lighten it, mix heavy cream with milk to mimic half-and-half's texture.
- → Why chop veggies small?
Small pieces ensure fast, even cooking and a balanced texture without overpowering the gnocchi or chicken.
- → Can I replace fresh spinach with dried?
Dried spinach tends to get mushy and lacks the fresh taste and texture of fresh spinach. Fresh is recommended.
- → Why adjust the salt amount?
Broths vary in saltiness, and personal tastes differ. It’s best to start with less and add more as needed.
Conclusion
With creamy chicken gnocchi soup, you get a quick-to-cook, rich dish that's perfect for any time of day. Soft gnocchi, juicy chicken, and fresh vegetables come together in a velvety broth. In just 35 minutes, this easy recipe makes a comforting and crowd-pleasing meal.