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Creamy chicken and gnocchi soup in a white bowl with tender chicken cubes, soft gnocchi, and wilted spinach

Chicken and Gnocchi Soup

This Olive Garden chicken and gnocchi recipe brings creamy broth, tender chicken, and soft pillowy gnocchi together in one cozy bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Italian-American
Calories: 520
Ingredients Method

Ingredients
  

  • 450 g Chicken breast, diced
  • 450 g Potato gnocchi
  • 4 cup Chicken broth
  • 1 cup Heavy cream
  • 2 cup Fresh spinach, chopped
  • 1 tbsp Olive oil
  • 3 piece Garlic cloves, minced
  • 1 tsp Dried thyme
  • Salt and black pepper, to taste

Method
 

  1. Heat olive oil in a large pot over medium-high heat, add the diced chicken, and cook for 5 to 6 minutes until golden and cooked to 165°F / 74°C, then remove and set aside.
  2. Add the minced garlic and thyme to the same pot, sauté for 30 seconds until fragrant, then pour in the chicken broth and bring to a boil.
  3. Add the gnocchi and cook for 3 to 4 minutes until they float to the surface and are tender.
  4. Stir in the heavy cream, cooked chicken, and chopped spinach, then simmer for 3 to 4 minutes until the spinach wilts and the soup is creamy.
  5. Season with salt and black pepper to taste, then ladle into bowls and serve hot.