The Gentle Harvest

One of my favorite soups is Olive Garden’s Chicken and Gnocchi. It is creamy, cozy, and a great way to get some extra veggies in. It is also incredibly simple to make! I’ll be honest, I really don’t measure the ingredients when I make this, and it still turns out great!

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 medium carrots, peeled and grated or finely diced
• 2 celery stalks, finely chopped
• 2–3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth (homemade is even better!)
• 2 cups milk
• 1/2 cup heavy cream
• 1 cup cooked chicken breast, shredded or diced (rotisserie chicken works great)
• 1 (16 oz) package potato gnocchi
• 1½ cups fresh spinach, chopped
• Salt & freshly ground pepper to taste
• 1/2 teaspoon thyme

Instructions:

*Cook chicken breast first if you aren’t using pre-cooked chicken

1. In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, celery, and carrots. Sauté until soft and fragrant, about 5–7 minutes. Stir in the garlic and cook for 1 more minute.
2. Sprinkle the flour over the veggies and stir well, cooking for 1–2 minutes until the flour is golden and no longer raw.
3. Slowly pour in the chicken broth while whisking to prevent lumps. Add the half-and-half and bring the mixture to a gentle simmer. The soup will start to thicken slightly.
4. Stir in the shredded chicken and gnocchi. Let simmer for about 8–10 minutes, or until the gnocchi are cooked through and float to the top.
5. Stir in the chopped spinach and thyme. Cook for 2–3 more minutes until the spinach wilts. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with Parmesan, cracked pepper, or a sprinkle of fresh parsley.

Final Thoughts

This soup freezes really well! Make a double batch, let cool, and divide into containers to freeze in individual portions. When ready to use, thaw in a soup pot on a low-medium setting until warmed through.