Best Olive Garden Chicken Gnocchi Soup


  • 1 small onion chopped
  • 2 garlic cloves minced
  • 6 cups bird broth
  • 2 cups milk
  • 1 pound boneless skinless chook breasts cooked and shredded
  • 1 Tbs olive oil
  • four Tbs butter
  • 1/four cup all-cause flour
  • 1 package 16 ounces mini potato gnocchi
  • 1 cup fresh spinach chopped
  • 1 cup carrots shredded
  • 2 tsp parsley flakes
  • Salt and pepper for seasoning


  1. In large dutch oven or inventory pot, melt butter and olive oil collectively.
  2. Add your onions, carrots and garlic and prepare dinner until onions become translucent.
  3. Whisk for your flour and let cook dinner for a minute, slowly stir on your chicken broth and simmer until it starts to thicken up.
  4. Meanwhile in pan cook your gnocchi in keeping with package instructions, drain and set aside.
  5. Add your milk for your veggie and chook broth blend and produce to a boil, stir for your seasonings.
  6. Once at a boil lessen warmth and upload your gnocchi, spinach and fowl simmering until heated via and thickened.
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Recipe Notes