Description
A creamy and comforting soup featuring tender chicken, soft gnocchi, and wholesome vegetables, a delightful homemade version of the Olive Garden classic.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and thinly sliced or diced
- 2 celery stalks, thinly sliced or diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup heavy cream
- 1 (16-ounce) package potato gnocchi (shelf-stable or refrigerated)
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
- 2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened, about 6-8 minutes.
- 3. Stir in the minced garlic and cook for another minute until fragrant.
- 4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the soup to a simmer.
- 5. Return the browned chicken to the pot. Reduce the heat to low, cover, and let it simmer gently for 10-15 minutes, allowing the chicken to cook through and the flavors to meld.
- 6. Stir in the heavy cream and bring the soup back to a gentle simmer, but do not boil.
- 7. Add the gnocchi to the simmering soup. Cook according to package directions, typically 2-4 minutes, or until the gnocchi float to the surface and are tender.
- 8. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- 9. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Gently reheat on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling vigorously, especially after adding the cream. You may need to add a splash more broth or water if the soup has thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 475
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g