Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 1 pound cooked chicken, shredded
- 1 cup heavy cream
- 1 cup fresh spinach
- 1 pound potato gnocchi
- Grated Parmesan cheese (for serving)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender. Stir in the minced garlic, thyme, rosemary, salt, and pepper, and cook for another minute.
- Add Broth and Chicken: Pour in the chicken broth and bring to a simmer. Add the shredded chicken and let it cook for about 10 minutes.
- Stir in Cream and Spinach: Reduce the heat to low and stir in the heavy cream and fresh spinach. Allow the soup to heat through for a few minutes.
- Cook the Gnocchi: Add the potato gnocchi to the pot and cook according to package instructions, usually about 2-3 minutes, until they float to the top.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Enjoy your homemade Copycat Olive Garden Chicken Gnocchi Soup! 🍽️❤️