Olive Garden Chicken Gnocchi Soup
Servings 4
Calories 300kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 cups water
- 1 cup half-and-half (or substitute with heavy cream for a richer flavor)
- 1 cup fresh spinach leaves, chopped
- 1 cup potato gnocchi
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Grated Parmesan cheese (for garnish)
Instructions
- Use a large pot or Dutch oven to heat up olive oil over medium heat.
- Add the diced onion, celery, and carrots to the pot. Sauté them for about 5 minutes until they become tender.
- Cook and stir in the minced garlic for an extra minute until fragrant.
- Add the shredded chicken, chicken broth, and water to the pot. Bring the mixture to a boil.
- Reduce the heat to low and add the half-and-half (or heavy cream) to the pot. Stir well to combine.
- Add the chopped spinach, potato gnocchi, dried thyme, and dried parsley to the pot. Simmer for about 10-15 minutes until the gnocchi is cooked and tender.
- Season the soup with salt and pepper according to your taste preferences.
- Set the pot aside from the heat and slightly allow the soup to cool.
- Ladle the Olive Garden Chicken Gnocchi Soup into serving bowls and garnish with grated Parmesan cheese.
Notes
- Calories: 300-350
- Total Fat: 12-15g
- Saturated Fat: 4-6g
- Cholesterol: 70-90mg
- Sodium: 800-1000mg
- Carbohydrates: 25-30g
- Fiber: 2-4g
- Sugar: 2-4g
- Protein: 20-25g