Creamy Chicken Gnocchi Delight

$- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 2 cups cooked chicken, shredded - 6 cups chicken broth - 1 cup potato gnocchi - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 2 cups fresh spinach, chopped - Grated Parmesan cheese for serving To make the soup, you need fresh and quality ingredients. The cooked chicken gives it a hearty feel. The potato gnocchi brings a soft texture that everyone loves. The heavy cream adds a rich creaminess. Fresh spinach adds a pop of color and nutrients. Add dried thyme and oregano for flavor. Salt and pepper help bring out the taste. Grated Parmesan cheese makes a great garnish. It adds a salty kick that complements the soup. If you don’t have chicken, try using cooked turkey. For a lighter version, you can use half-and-half instead of heavy cream. If you need a gluten-free option, use gluten-free gnocchi. You can also replace spinach with kale for a different twist. {{ingredient_image_2}} Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium diced onion. Sauté it for about 3-4 minutes until it turns translucent. This step brings out the onion's sweet flavor. Next, add 2 cloves of minced garlic. Stir it in and let it cook for about 1 minute. The smell will be amazing! Now, toss in 2 diced medium carrots and 2 diced celery stalks. Cook these veggies for another 5 minutes, stirring often. You want them to soften and become fragrant. After that, add 2 cups of shredded cooked chicken. Mix it well with the veggies. This will help all the flavors blend together. Pour in 6 cups of chicken broth and stir. Turn up the heat and bring the mixture to a gentle boil. Once you see bubbles, add in 1 cup of potato gnocchi. Cook it for about 2-3 minutes or until the gnocchi floats to the top. This shows they are ready! Lower the heat to a gentle simmer. Stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Next, fold in 2 cups of chopped fresh spinach and let it wilt for about 2 minutes. When you're ready to serve, ladle the soup into bowls. Top each serving with grated Parmesan cheese. For a nice touch, serve it in rustic bowls. Enjoy your cozy meal! To get a rich and creamy soup, use heavy cream. This gives the soup a thick texture and a smooth taste. Stir in the cream slowly after cooking the gnocchi. This helps to keep the soup creamy and not too watery. If you want it even creamier, add a bit more cream or use a milk substitute like half-and-half. Remember to taste and adjust salt and pepper as needed. To save time, chop your vegetables ahead of time. You can store them in the fridge for a few days. Cook chicken in advance, too. Shredded rotisserie chicken works great for this soup. If you have leftover chicken, use that! You can also prepare a big batch of soup on a day off and freeze portions for later. Just reheat it on busy nights. One big mistake is overcooking the gnocchi. They cook quickly, usually in just 2-3 minutes. If you leave them too long, they can become mushy. Another mistake is not seasoning enough. Taste the soup before serving and add more salt or pepper if needed. Lastly, don’t skip the spinach! It adds flavor and color, making the soup more enjoyable. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your dish significantly. Consider adding fresh thyme or basil right before serving for an aromatic finish. Cook Gnocchi Wisely: Be sure to cook the gnocchi according to package instructions; they are perfectly done when they float to the surface of the broth. Adjust Creaminess: If you prefer a lighter version, you can substitute half of the heavy cream with low-fat milk or chicken broth for a less rich dish. Store Leftovers Properly: To maintain texture, store any leftovers in an airtight container in the fridge and consume within 2-3 days. Reheat gently on the stove. {{image_4}} You can swap out regular gnocchi for cauliflower gnocchi. This change makes the soup gluten-free. Cauliflower gnocchi has a light texture and adds a nice flavor. Just cook it as you would the potato gnocchi. Follow the package instructions for best results. This way, everyone can enjoy a tasty bowl of soup! For a vegetarian twist, leave out the chicken. Instead, add more vegetables. You can use mushrooms, zucchini, or bell peppers. These veggies add depth and flavor. The soup will still be creamy with the heavy cream. This version is perfect for those who want a meat-free meal that's still hearty. Want to make your soup even healthier? Consider adding extra vegetables. Spinach is a great choice, but you can add kale, peas, or green beans too. These veggies boost the nutrients and add color. Just toss them in during the last few minutes of cooking. This way, they stay bright and fresh. You’ll make a delicious, nourishing soup that warms the soul! After you make your Olive Garden Chicken Gnocchi Soup, let it cool first. Place it in an airtight container. This keeps the soup fresh and tasty. Store it in the fridge for up to three days. Be sure to label the container with the date. This helps you keep track of how long it has been stored. If you want to save the soup for later, freezing is a great option. Portion the soup into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. Add a splash of broth or cream to restore the creamy texture. In the fridge, the soup lasts about three days. If frozen, it can last up to three months. However, for the best taste, try to eat it sooner. Always check for any changes in smell or texture before eating. This way, you ensure your soup stays delicious and safe. Olive Garden Chicken Gnocchi Soup stands out for its rich and creamy texture. The tender potato gnocchi adds a delightful bite. You also have the perfect balance of fresh vegetables and shredded chicken. The blend of thyme and oregano gives a warm, herby flavor. Each spoonful feels like a cozy hug on a chilly day. Yes, you can make this soup ahead of time! Just prepare it and let it cool. Store it in an airtight container in the fridge. It can last for about three days. When you’re ready to eat, simply reheat it on the stove. Remember, the gnocchi may soften a bit, but the flavors will still shine. Several sides complement Chicken Gnocchi Soup nicely. Here are some ideas: - A simple green salad with a light vinaigrette - Garlic bread or breadsticks for dipping - A fruit salad for a fresh contrast These sides enhance the meal and make it even more satisfying. To add some heat, consider these options: - Add a pinch of red pepper flakes while cooking. - Stir in some diced jalapeños or chopped chili peppers. - Serve with a drizzle of hot sauce. These tweaks will give your soup a nice kick without overpowering the flavors. This article covered the key ingredients for Olive Garden Chicken Gnocchi Soup, step-by-step instructions, and useful tips. I shared variations to suit different diets, plus storage guidance. Ultimately, making this soup can be both easy and fun. With the right ingredients and methods, you can enjoy a hearty meal any night. Get creative with your own twists to make it yours!$

Creamy Chicken Gnocchi Delight

A comforting and creamy soup featuring chicken, gnocchi, and fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
2 cups cooked chicken, shredded
6 cups chicken broth
1 cup potato gnocchi
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste salt and pepper
2 cups fresh spinach, chopped
for serving grated Parmesan cheese

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, diced carrots, and diced celery. Continue to cook for an additional 5 minutes, stirring occasionally.
Add the shredded chicken to the pot, mixing thoroughly with the softened vegetables.
Pour the chicken broth into the pot, stirring well. Raise the heat to bring the mixture to a gentle boil.
Once boiling, introduce the potato gnocchi to the pot. Cook according to the package instructions, usually around 2-3 minutes.
Lower the heat to a gentle simmer. Stir in the heavy cream, dried thyme, and oregano. Season with salt and pepper to taste.
Gently fold in the chopped spinach and allow it to wilt for about 2 minutes.
Remove from heat and ladle the creamy chicken gnocchi delight into serving bowls. Garnish generously with grated Parmesan cheese.

Notes

Serve in rustic bowls and garnish with fresh herbs for added flavor.

Keyword chicken, comfort food, creamy, gnocchi, soup