Chicken and Gnocchi Soup (Olive Garden Copycat)

Olive Garden Chicken and Gnocchi Soup is thick, creamy, and oh so comforting. Enjoy a bowl of this home cooked version for dinner tonight!

📝 Ingredients

• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 1 pound chicken breast (or chicken tenderloin)
• 1 cup yellow onion (diced)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon Italian seasoning
• 4 cups chicken broth
• 2 cups milk
• 32 ounces Gnocchi ((2 packages) or 1 package for a thinner soup)
• 2 cups baby spinach leaves (rinsed and pat dry)
• 1 cup grated carrots
• 1 cup heavy cream
• fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1Add butter and olive oil to a large stockpot or Dutch oven and heat over medium heat. Add chicken and brown well on each side. Reduce heat and cook several minutes longer, if needed, to cook chicken all the way through (165°F internal temperature). Remove chicken from the pan and set aside.
2. 2To the same pot, add onion and saute until onions are soft and translucent. Add additional olive oil if needed for cooking, but there will likely be enough leftover from cooking the chicken.
3. 3Add carrots to the cooked onion and saute 2-3 minutes.
4. 4Add the flour, salt, pepper, and Italian seasoning to the onions and carrots and saute for 1-2 minutes to brown the flour.
5. 5Slowly pour in chicken broth, stirring to combine the flour mixture evenly into the broth. Add milk and heat mixture, stirring frequently, until soup comes to a simmer and begins to thicken just slightly.
6. 6Add gnocchi and simmer about 10 minutes longer until gnocchi is soft and floats to the top of the pot.
7. 7Stir in spinach, chicken (cut into pieces), and heavy cream. Heat all of the ingredients through and serve.
8. 8Garnish with chopped Italian parsley, if desired.