Copycat Olive Garden Chicken Gnocchi Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Finely dice one small sweet onion, two ribs of celery, and one cup of peeled carrots.

Add these to a large Dutch oven or pot over medium heat along with two tablespoons of butter or oil.

Sauté for two to three minutes or until the vegetables become tender.

Add three cloves of finely minced garlic and continue sautéing for an additional 30 seconds or until fragrant.

Pour in four cups of regular sodium chicken broth.

Add one teaspoon of dried thyme, half a teaspoon of dried oregano, one to one and a half teaspoons of salt to taste, and half a teaspoon of black pepper; stir well.

Add one and one fourth to one and a half pounds of boneless skinless chicken thighs or chicken breast, ensuring the chicken is completely submerged in the broth.

Bring the mixture to a boil, then reduce the heat to medium low and cover the pot with a lid.

Simmer for 15 to 20 minutes or until the chicken is cooked through.

Shred the chicken in the pot using two forks or remove it and shred on a cutting board if preferred.

In a bowl or measuring cup, add 0.25 cup of cornstarch to two cups of warmed milk (or half and half for a creamier soup) and whisk until smooth.

Pour the starch slurry into the soup and increase the heat to high, bringing everything to a boil.

Once boiling, add one pound of prepared potato gnocchi and two cups of chopped spinach.

Cook for one to two minutes or until the gnocchi floats to the top.

Serve the soup immediately with a sprinkle of finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens