Olive Garden Chicken Gnocchi Soup is a copycat recipe that brings this creamy yet simple dish into your kitchen. Chicken thighs and veggies are quickly and easily cooked with store-bought gnocchi in a Dutch oven in under 35 minutes!
Butter | Oil | Sweet Onion Celery | Carrots | Garlic Chicken Broth | Thyme | Oregano Salt | Pepper | Chicken Thighs Milk | Cornstarch | Gnocchi Spinach | Parsley
Sauté oil, butter, onions, celery, and carrots over medium heat until the vegetables are tender. Add garlic and sauté. Mix in the chicken broth and seasoning. Add the chicken thighs and bring to a boil then reduce the heat. Cover and let it simmer for 15-20 minutes.
Once the chicken is cooked remove from the pot and shred it. Whisk the warm milk and cornstarch together until smooth, then pour the slurry into the soup.
Bring the soup to a boil then add the gnocchi and spinach. Cook for 1-2 minutes. Serve topped with fresh parsley.