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To make Olive Garden Chicken Gnocchi Soup, you will need these fresh ingredients: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 pound boneless, skinless chicken thighs, cubed - 4 cups chicken broth - 1 cup heavy cream - 1 package (16 oz) potato gnocchi - 2 cups fresh spinach, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh parsley, chopped, for garnish You can easily swap some ingredients for alternatives. Here are a few ideas: - Use olive oil for butter if you prefer. - Swap chicken thighs for chicken breast for a leaner option. - Replace heavy cream with half-and-half for less richness. - Use vegetable broth instead of chicken broth for a vegetarian version. - Substitute gnocchi with small pasta shapes, like orzo, if needed. - Fresh spinach can be replaced with kale or Swiss chard. Choosing fresh ingredients is key to great flavor. Here are my tips: - Onion and Garlic: Look for firm onions and plump garlic cloves. Avoid any that are soft or sprouting. - Carrots and Celery: Choose bright, crunchy carrots and crisp celery. They should feel heavy for their size. - Chicken Thighs: Buy chicken thighs that are pink and moist. Avoid any that look gray or dry. - Spinach: Select vibrant green leaves without any wilting. Fresh spinach should feel crisp. - Parmesan Cheese: For the best taste, opt for freshly grated cheese rather than pre-packaged versions. By following these tips, you will ensure your soup is not only delicious but also full of fresh flavors. To make Olive Garden Chicken Gnocchi Soup, start by gathering all the ingredients. This step helps keep things organized. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 chopped onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté these for about 5 minutes. You want them to soften and release their flavors. 3. Next, stir in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Then, add 1 pound of cubed boneless, skinless chicken thighs. Season with salt and pepper. Cook this mixture for 6-8 minutes, stirring often, until the chicken browns. 4. Pour in 4 cups of chicken broth and bring it to a gentle simmer. Let it cook for 15 minutes. This helps the chicken cook through and the flavors blend. 5. After that, add 1 cup of heavy cream and bring the soup back to a simmer. Stir in 1 package of potato gnocchi and cook for 2-3 minutes. The gnocchi will float when they are done. 6. Finally, mix in 2 cups of chopped fresh spinach. Let it wilt for about 2 minutes. Taste the soup and adjust the salt and pepper as needed. The total cooking time for this soup is about 40 minutes. You spend 15 minutes prepping and 25 minutes cooking. The key techniques are sautéing and simmering. Sautéing brings out the flavors in your veggies and chicken. Simmering helps all the ingredients blend well. For a great presentation, serve this soup in rustic bread bowls or individual soup bowls. Top each serving with grated Parmesan cheese and a sprinkle of fresh parsley for a colorful finish. This adds a nice touch and makes the dish look inviting. Enjoy your hearty Olive Garden Chicken Gnocchi Soup! To get the best texture in your soup, focus on the cooking times. Start by sautéing the veggies until soft. This step builds a great base. Cook the chicken until it is golden brown. This adds depth to the flavor. When you add the gnocchi, make sure to only cook it until it floats. Overcooking can make it mushy. The cream adds a rich texture, so stir gently to combine. If you have leftovers, store them in an airtight container. Let the soup cool before sealing it. This helps keep the flavor fresh. It can last in the fridge for about three days. If you want to keep it longer, consider freezing it. Just remember, the gnocchi will change texture when frozen. It may become softer when reheated. When it’s time to enjoy your soup again, reheat it gently. You can use a pot on the stove. Warm it over low heat and stir often. If it seems thick, add a splash of chicken broth or water. You can also microwave it for quick heat. Just use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This keeps the soup from splattering. Enjoy your creamy chicken gnocchi soup like it’s fresh! {{image_2}} You can make a tasty vegetarian version of this soup. Start by swapping the chicken with chickpeas or mushrooms. Use vegetable broth instead of chicken broth. This change keeps the soup rich and filling. Add more veggies like zucchini or bell peppers for extra flavor and texture. To make this soup gluten-free, choose gluten-free gnocchi. Many stores sell it now. Also, make sure your chicken broth is gluten-free. This way, you keep the taste while catering to gluten-free diets. You can enjoy this soup with no worries. Enhance the flavor with a few simple tweaks. Add a squeeze of lemon juice for brightness. Fresh herbs like basil or dill can boost the taste. A sprinkle of red pepper flakes adds a nice kick. You can also try adding a splash of white wine while cooking. This adds depth and richness to the soup. One serving of Olive Garden Chicken Gnocchi Soup has about 400 calories. This number can change based on your choices. The soup has healthy fats from olive oil and cream. The chicken adds protein, while the gnocchi provides carbs. - Chicken: Offers lean protein. It helps build and repair muscles. - Spinach: Packed with vitamins A and C. It supports your immune system. - Carrots: Full of beta-carotene. This helps with good vision and skin health. - Olive Oil: Contains healthy fats that can lower bad cholesterol. It also supports heart health. Compared to creamy soups like clam chowder, this soup is lighter. It has fewer calories and healthier fats. Many tomato soups have added sugar. This gnocchi soup skips that. This dish gives you protein and veggies. It is a great choice for a filling meal! Yes, you can freeze this soup. Just place it in a freezer-safe container. Leave some space at the top for it to expand while freezing. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it on the stove over low heat. Store the leftover soup in an airtight container. Keep it in the fridge for up to three days. When you want to eat it, stir it well before reheating. Add a bit of water or broth if it seems thick. This helps bring back its creamy texture. This soup pairs well with crusty bread or a fresh salad. You can also serve it with garlic bread for extra flavor. If you want something lighter, a side of steamed vegetables works great too. These sides help create a comforting meal that everyone will enjoy. This blog post covered key topics for making Olive Garden Chicken Gnocchi Soup. We explored essential ingredients, offering tips for choosing fresh options. The step-by-step instructions guide you through cooking with clear techniques and timing. We also shared tips for perfecting texture and storing leftovers. Variations included vegetarian and gluten-free options for everyone. Finally, we highlighted nutritional benefits and answered common questions. Now, you have the tools to create this comforting dish at home. Enjoy every bite and share it with loved ones!

Olive Garden Chicken Gnocchi Soup

Warm up with this Creamy Chicken Gnocchi Delight, a comforting dish packed with flavor! Made with tender chicken, fresh spinach, and pillowy gnocchi, this recipe is perfect for cozy nights. In just 40 minutes, you can create a meal that your family will love. Don't miss out—click to explore the full recipe and impress your loved ones with this delicious dish! #CreamyChickenGnocchi #ComfortFood #EasyRecipes #DinnerIdeas
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 pound boneless, skinless chicken thighs, cubed

4 cups chicken broth

1 cup heavy cream

1 package (16 oz) potato gnocchi

2 cups fresh spinach, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes or until the vegetables are softened.

    Stir in the dried thyme and oregano, followed by the cubed chicken thighs. Season with salt and pepper. Cook, stirring frequently, until the chicken is browned, about 6-8 minutes.

      Pour in the chicken broth and bring to a gentle simmer. Let it cook for 15 minutes, allowing the flavors to meld and the chicken to cook through.

        Add the heavy cream and bring the soup back to a simmer. Then, gently stir in the potato gnocchi and cook for an additional 2-3 minutes until the gnocchi floats to the surface, indicating they are done.

          Mix in the chopped spinach and let it wilt in the soup for about 2 minutes. Adjust seasoning with more salt and pepper if needed.

            Serve the soup hot, garnished with a sprinkle of grated Parmesan cheese and fresh parsley.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6

                - Presentation Tips: Serve in rustic bread bowls or individual soup bowls, topped with extra Parmesan and a sprinkle of fresh parsley for a pop of color.