Creamy Chicken Gnocchi

This velvety homemade version of Olive Garden's Chicken Gnocchi Soup brings together soft chicken chunks, fluffy potato dumplings, and garden veggies in a smooth, rich broth that'll warm you up with every bite.

I whipped this soup up during a freezing winter night when my folks wanted something hot and satisfying but I wasn't about to go shopping. They took one taste and said it beat the original restaurant soup by miles – now they ask for it at least twice every month.

Ingredients

• Avocado oil and butter: Set up a rich foundation for cooking veggies while adding a luxurious touch to the soup
• Carrots, celery, and sweet onion: Build the flavor base that gives this soup its wonderful depth
• Garlic cloves: Bring in those must-have flavor notes that make the soup stand out
• Chicken thighs: Pack more taste and juiciness than breast meat would in this kind of soup
• Oregano and thyme (dried): Fill the broth with cozy Italian-style warmth
• Half and half: Makes that trademark smooth texture without going overboard
• Gnocchi (potato): The key ingredient giving you those cloud-like bites throughout
• Spinach leaves: Add a pop of green, good nutrients, and light earthiness against the rich background

Step-by-Step Instructions

Kick Off With Veggies:

Melt the butter with avocado oil in a big Dutch oven on medium. Toss in your diced carrots, celery, and onion, and let them cook about 2-3 minutes till they start getting soft. They should look slightly see-through but not brown. Throw in your chopped garlic and cook another 30 seconds till it smells good – don't let it burn or you'll get an unpleasant bitter taste.

Build Your Base:

Add the chicken broth plus oregano, thyme, pepper, and salt, giving everything a good stir. Let these spices warm up in the hot liquid to get their best flavor out. Your kitchen should smell amazing with those herbs by now.

Handle The Chicken:

Drop chicken thighs into your pot, making sure they're fully covered with liquid. Let it come to a boil, then turn down to medium-low right away. Put the lid on and let it simmer 15-20 minutes till chicken is fully done at 165°F inside. This slow cooking keeps the meat juicy while it flavors your broth.

Prep The Meat:

Take out the chicken pieces onto a cutting board and pull them apart with two forks. If cooked right, the meat will come apart super easily. Put all your shredded chicken back in the pot, mixing it well throughout the soup.

Finish It Off:

Pour in your half and half and turn up the heat to bring everything to a gentle bubble. Once it's bubbling, add your gnocchi and spinach, cooking just 1-2 minutes more. Watch for when the gnocchi float up – that means they're done. The spinach will quickly soften into the hot soup.

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Those potato gnocchi really make this soup special. After trying lots of versions, I found that ready-made gnocchi from the store work just as well and save tons of time. My little girl once told me she could eat a whole bowl of just the gnocchi floating in the creamy broth, so I always toss in a few extra.

Perfect Pairings

This soup stands great on its own but tastes even better with some warm, crusty bread like a ciabatta or country Italian loaf. Use the bread to mop up every bit of that tasty broth. A simple green salad with light dressing makes a nice contrast to the rich soup and rounds out your meal perfectly.

Storage and Reheating

Keep any leftover soup in sealed containers in your fridge for up to 4 days. The dumplings will soak up more broth making everything thicker over time. When you warm it up, add a splash of chicken broth or water to thin it out. Heat it on the stove instead of the microwave to keep the texture just right.

Smart Substitutions

Want a lighter version? Mix 2 cups warm milk with 4 tablespoons cornstarch instead of half and half. Non-dairy fans can try unsweetened oat or almond milk which work really well. Chicken breasts can replace thighs if you want something leaner, though they won't be as flavorful. For fewer carbs, try cauliflower gnocchi – they feel similar to the potato kind.

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Frequently Asked Questions

→ Can chicken breasts work instead of thighs?

Sure! Chicken breasts are a fine swap, though thighs tend to be juicier and have a richer taste.

→ What can I do to make it lighter?

For a lighter option, try 2 cups of warmed milk mixed with 4 tablespoons of cornstarch instead of using half-and-half.

→ Would homemade gnocchi taste better?

Definitely! Making your own gnocchi adds flavor and texture that takes the dish up a notch.

→ How should I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge. It lasts about 3-4 days, though the gnocchi might soften over time.

→ Is it okay to freeze this soup?

Yes, but freeze it before adding the gnocchi to keep the texture intact when reheating. It’ll stay good for 3-4 months in the freezer.

→ Which herbs work well as toppings?

Flat-leaf parsley adds freshness, but basil or thyme can also be used for extra flavor.