Instructions
1. Prep the Ingredients:
- Cook and dice the chicken breasts. You can season them lightly with salt and pepper before cooking for extra flavor.
2. Sauté the Aromatics:
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the chopped celery, onion, and shredded carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Build the Soup Base:
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the thyme, parsley, and optional nutmeg. Season with salt and pepper to taste.
4. Add the Chicken and Gnocchi:
- Stir in the cooked, diced chicken.
- Gently add the gnocchi to the pot and simmer for 3–5 minutes, or until the gnocchi are tender and float to the top.
5. Add the Cream and Spinach:
- Reduce the heat to low and stir in the half-and-half or heavy cream. Let the soup warm through but avoid boiling to prevent the cream from curdling.
- Add the chopped spinach and cook for 2–3 minutes, just until wilted.
6. Serve:
- Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm with crusty bread or garlic bread for dipping.
Tips for Success
- Rotisserie Chicken Shortcut: Save time by using shredded rotisserie chicken instead of cooking chicken breasts.
- Homemade Gnocchi: For an authentic touch, try making your own gnocchi from scratch.
- Thicker Soup: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during step 4.
Why You’ll Love It
This Better Than Olive Garden Chicken Gnocchi Soup combines creamy comfort with wholesome ingredients, making it a dish that everyone will crave. It’s perfect for meal prep, as it reheats beautifully, and is a hit with both kids and adults.
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