Quick way to Grow 15 Olive Garden Chicken Gnocchi Soup
This recipe provides a quick way to prepare 15 servings of Olive Garden style Chicken Gnocchi Soup, perfect for a gathering or meal prepping. It's a hearty and comforting dish that's surprisingly simple to make.
Equipment
- Large stockpot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup Base
- 3 tbsp Olive oil
- 3 lbs Chicken breast cooked and shredded
- 2 medium Yellow onions diced
- 4 Celery stalks diced
- 4 Carrots peeled and diced
- 6 cloves Garlic minced
- 12 cups Chicken broth
- 3 cups Heavy cream
- 48 oz Gnocchi (potato)
- 10 oz Fresh spinach roughly chopped
- 2 tsp Salt
- 1 tsp Black pepper
- 1.5 tsp Dried thyme
- 1 tsp Dried rosemary
For Thickening (Optional)
- 0.5 cup All-purpose flour
- 0.5 cup Butter unsalted
For Serving
- Parmesan cheese grated, for serving
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Cook and shred the chicken breasts; set aside.
- Dice the onions, celery, and carrots, and mince the garlic.
Making the Soup
- Heat olive oil in a large stockpot over medium heat, then sauté onions, celery, and carrots until softened, adding garlic in the last minute.
- Pour in the chicken broth, bringing it to a simmer, then stir in shredded chicken, heavy cream, and seasonings.
- Add the gnocchi and cook according to package directions, typically 2-3 minutes, until they float.
- Stir in the fresh spinach a few minutes before serving, allowing it to wilt.
Optional Thickening Step
- Melt butter in a separate saucepan, whisk in flour to create a roux, and gradually add some hot broth from the soup to temper it.
- Stir the tempered roux into the soup and simmer until thickened to your preference.
Serving
- Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley.
Notes
Adjust seasoning to taste. For a richer flavor, you can use homemade chicken broth. This soup stores well in the refrigerator for up to 3 days; gnocchi may soften slightly upon reheating.