Description
A creamy, comforting soup inspired by Olive Garden’s classic, featuring tender chicken, pillowy gnocchi, fresh spinach, and a rich, velvety broth. Ready in just 30 minutes, this one-pot recipe brings restaurant flavor to your kitchen—perfect for cozy family dinners or impressing guests.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, cooked & shredded
1 tbsp (15 ml) olive oil
4 tbsp (56 g) butter
¼ cup (30 g) all-purpose flour
1 small onion (70 g), chopped
2 garlic cloves (6 g), minced
6 cups (1.4 L) chicken broth
2 cups (480 ml) milk
1 cup (100 g) carrots, shredded
2 tsp (1 g) dried parsley flakes
Salt & black pepper, to taste
16 oz (454 g) mini potato gnocchi
1 cup (30 g) fresh spinach, chopped
Instructions
Build the flavor base – In a Dutch oven, heat olive oil and melt butter over medium heat. Add onion, carrots, and garlic. Sauté 3–5 minutes until onions are soft.
Make the roux – Sprinkle in flour, whisk constantly for 1 minute.
Add the broth – Slowly whisk in chicken broth. Simmer until slightly thickened.
Cook gnocchi separately – Boil gnocchi according to package instructions. Drain and set aside.
Cream it up – Stir milk into the soup base. Bring to a gentle boil. Season with parsley, salt, and pepper.
Finish the soup – Reduce heat to low. Stir in gnocchi, spinach, and chicken. Simmer 5–7 minutes until heated through.
Notes
Use rotisserie chicken for a quick shortcut.
Cooking gnocchi separately prevents excess starch from clouding the soup.
Adjust consistency by adding more milk for a thinner soup or simmering longer for thicker results.
Add spinach at the end to keep it vibrant and tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Italian-American