Olive Garden Chicken Gnocchi (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons salted butter
02 -
2 tablespoons avocado oil
03 -
1 small sweet onion, diced
04 -
2 celery ribs, diced
05 -
2 medium carrots, peeled and diced
06 -
3 garlic cloves, finely minced
07 -
4 cups chicken broth
08 -
1 teaspoon dried thyme
09 -
½ teaspoon dried oregano
10 -
1 ½ teaspoons salt
11 -
½ teaspoon black pepper
12 -
1 ¼ pounds boneless, skinless chicken thighs
13 -
1 ½ cups half and half
14 -
1 pound potato gnocchi
15 -
2 cups spinach, chopped
16 -
Fresh flat-leaf parsley, finely chopped (optional)
# Instructions:
01 -
Heat the butter and avocado oil in a large pot or Dutch oven over medium heat. Add the onions, celery, and carrots; cook for 2 to 3 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
02 -
Add the chicken broth, thyme, oregano, salt, and black pepper. Stir to combine.
03 -
Add the chicken to the pot, ensuring the pieces are fully submerged. Turn the heat to high and bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through.
04 -
Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken.
05 -
Return the shredded chicken to the pot, and pour in the half and half. Turn the heat to high and bring the soup to a boil. Add the gnocchi and spinach; cook for 1 to 2 minutes, or until the gnocchi floats to the top.
06 -
Serve the soup immediately, garnished with fresh parsley if desired.
# Notes:
01 -
For a lighter option, mix 2 cups of warm milk with 4 tablespoons of cornstarch, whisk until combined, and substitute for the half and half.
02 -
Chicken thighs provide more flavor, but chicken breasts can also be used.
03 -
Store-bought gnocchi, including potato or cauliflower varieties, work well for this recipe. Homemade gnocchi is also an option.
04 -
To store the soup, cool it completely before transferring it to an airtight container. Refrigerate for up to 3 to 4 days.
05 -
If freezing, do so before adding the gnocchi to preserve texture. Store in a freezer-safe container for up to 3 to 4 months.