BETTER Than Olive Garden Chicken Gnocchi Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Drizzle olive oil over boneless skinless chicken thighs and season with black pepper, dried oregano, salt, garlic powder, and smoked paprika; massage the seasonings into the chicken.

Bake the seasoned chicken thighs in the oven at 400°F for 25 minutes.

In a large pot over medium-low heat, add olive oil and unsalted butter; allow the butter to melt.

Add diced onions and celery to the pot and cook for 3 minutes.

Add diced carrots and stir; then add minced garlic and cook for another 3 minutes.

Add dried herbs: rosemary, thyme, and dried oregano; cook for an additional 2 minutes.

Stir in flour and cook for 2 minutes to give the soup body.

Pour in 4 cups of chicken broth and 2 cups of heavy cream; add a bay leaf and stir.

Allow the mixture to thicken for 5-7 minutes, reducing heat if it starts boiling.

Remove the baked chicken from the oven and shred it by hand; add the shredded chicken to the soup.

Season the soup with salt, nutritional yeast, black pepper, garlic powder, smoked paprika, and a squeeze of lemon juice; grate in some nutmeg.

Taste the soup to adjust seasoning, then add in the gnocchi and cook for 5 minutes.

Finally, add the chopped spinach to the soup to keep it bright green; stir well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens