How To Make Olive Garden’s Chicken And Gnocchi Soup

Cut 2 chicken breasts in half and place them in a bowl.

Drizzle oil over the chicken and season with garlic and herb seasoning and thyme, rubbing it in until fully coated.

Set a pot over medium-high heat and add 1 tablespoon of oil.

Once the oil is heated, layer in the chicken and cook for 4 to 5 minutes.

Flip the chicken over and cook for another 4 to 5 minutes.

Remove the chicken from the pot and set aside.

In the same pan, melt 4 tablespoons of butter.

Add 3 diced celery stalks and 3 diced carrots to the melted butter.

Optionally, add diced onion and allow the veggies to sweat for 6 minutes.

After 6 minutes, stir in 4 minced garlic cloves.

Dump in 1/4 cup of all-purpose flour and cook for a couple of minutes.

Pour in 3 cups of chicken broth, 2 cups of milk, and 2 cups of heavy whipping cream.

Season with Italian seasoning, thyme, and garlic and herb seasoning, then mix well.

Shred the cooked chicken and add it back into the pot.

Stir in a handful of spinach.

Increase the heat to bring the soup to a boil.

Once boiling, add in 16 oz of gnocchi and allow to boil for 2 to 3 minutes.

After 2 to 3 minutes, the chicken and gnocchi soup is ready to serve.

Equipment Needed

Spice Level: