A Warm And Comforting Recipe For Olive Garden’s Chicken Gnocchi Soup

Recipe For Olive Garden Chicken Gnocchi Soup

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into small pieces
1 medium onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1 package (16 ounces) potato gnocchi
3 cups fresh spinach, chopped
1/2 teaspoon dried thyme
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
Add the onion to the same pot and cook until translucent, about 5 minutes. Add the garlic and cook for an additional 30 seconds.
Pour in the chicken broth and heavy cream. Stir to combine.
Add the potato gnocchi and bring the soup to a boil. Reduce the heat and let simmer for 10 minutes.
Add the cooked chicken, spinach, thyme, salt, and pepper. Stir to combine and let simmer for an additional 5 minutes.
Serve hot, topped with grated Parmesan cheese if desired.

Unique and Delicious Variations:

1. Lemon Chicken Gnocchi Soup:

Follow the above recipe, but add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the soup.
When serving, garnish with fresh parsley and lemon slices.

2. Mushroom and Bacon Gnocchi Soup:

Cook 1/2 pound of diced bacon in a large pot or Dutch oven until crispy. Remove the bacon with a slotted spoon and set aside.
In the same pot, sauté 1 pound of sliced mushrooms until browned.
Add the chicken broth, heavy cream, and potato gnocchi to the pot. Bring to a boil and let simmer for 10 minutes.
Add the cooked bacon, spinach, thyme, salt, and pepper. Let simmer for an additional 5 minutes.
Serve hot, topped with grated Parmesan cheese and chopped green onions if desired.

3. Roasted Red Pepper and Tomato Gnocchi Soup:

Roast 2 red bell peppers in the oven until the skin is blackened and blistered. Remove from the oven and let cool. Peel the skin off and chop the peppers into small pieces.
In a large pot or Dutch oven, sauté 1 diced onion and 2 minced garlic cloves until translucent and fragrant.
Add 1 can of crushed tomatoes and the roasted red peppers to the pot. Stir to combine.
Pour in the chicken broth and bring the soup to a boil. Add the potato gnocchi and let simmer for 10 minutes.
Add the spinach, thyme, salt, and pepper. Let simmer for an additional 5 minutes.
Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.

Conclusion:

Recipe For Olive Garden Chicken Gnocchi Soup is a delicious and comforting meal that can be enjoyed in a variety of ways. Whether you choose to stick with the classic recipe or try one of the unique variations, this soup is sure to impress and satisfy any cravings. So grab a pot and start cooking, and don’t forget to share your creations with your foodie friends!