This is a real belly-pleaser. I promise. It only takes about 30 minutes to make a large pot that serves about 7-8 hungry beasts.
I’m just gonna go ahead and say it — my version of Olive Garden Chicken and Gnocchi Soup Recipe is better than going to the restaurant to grab a bowl. This is the my 4th winter of cooking up this bowl of deliciousness, and the whole family loves it. My adaption is “souped-up” by the addition of more thyme and the introduction of rosemary to the recipe.
- 6 cups chicken stock (tip: both Swason and Herb Ox bullion brands have no MSG)
- 3 cups light cream
- 4 cups pulled rotisserie chicken from the grocery store
- 1 to 1.5 packages gnocchi (in the pasta aisle)
- 1.5 cups raw spinach
- 4-5 dashes heavy of thyme, but add it slowly so you can adjust to your liking
- 1 tsp. rosemary
- Sprinklings of salt & pepper to taste
- Pull apart chicken from the rotisserie.
- Add broth and light cream to large pot.
- Slowly add thyme, rosemary and pepper to taste. If using dried rosemary, smash it into smaller pieces with your fingers before throwing into the pot. Allow spices to marinate with a slow simmer for approx 15 minutes.
- Adjust the texture of the soup by adding more broth or cream depending on desired consistency. More broth will make it lighter, more cream will make it thicker.
- Add gnocchi and continue cooking for approximately 10 minutes. You can opt for the mini gnocchi I used, as pictured, or use the standard size gnocchi.
- While the gnocchi cooks, cut fresh spinach into small pieces and add to the pot.
- Add your cooked chicken to the pot last.
- Serve once the spinach has wilted and the soup has reached the desired consistency.
There was actually an argument in my house about who was going to get the last bowl. If you desire increased arguments and soup-factions to rise up in your home, go ahead and make this soup immediately.