• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 small white onion, finely diced (1/2 cup)

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 tablespoon extra virgin olive oil

• 1 small white onion, finely diced (1/2 cup)

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

For the Base:

• 4 tablespoons unsalted butter (high-quality European-style recommended)

• 1 tablespoon extra virgin olive oil

• 1 small white onion, finely diced (1/2 cup)

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

Total Time: 35 minutes

Total Recipe Servings: 8 (2 cups each)

Contains: Wheat, dairy, eggs (in gnocchi)
May contain: Soy
Cross-contamination potential: Tree nuts (facility dependent)

• Fine-mesh strainer

• Kitchen thermometer

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Sharp chef's knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef's knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef's knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Whisk for sauce preparation

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef's knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Wooden spoon for stirring

• Whisk for sauce preparation

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef's knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

Essential Tools:

• Large Dutch oven or stockpot (6-quart minimum)

• Wooden spoon for stirring

• Whisk for sauce preparation

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef's knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

1. Begin by preparing your mise en place:

• Dice onions and celery uniformly

• Mince garlic finely

• Shred carrots

• Chop spinach

• Measure all remaining ingredients

2. Create the soup base:

• Melt butter and olive oil in Dutch oven over medium heat

• Add diced onion, celery, and garlic

• Sauté until onions become translucent (4-5 minutes)

• Monitor heat to prevent garlic from browning

3. Make the roux:

• Sprinkle flour over vegetables

• Whisk continuously for 1 minute

• Ensure flour is well incorporated

• Cook until raw flour smell dissipates

4. Build the soup:

• Gradually add chicken broth while whisking

• Pour in room temperature half-and-half

• Bring to gentle simmer (do not boil)

• Maintain temperature around 180°F

5. Add main ingredients:

• Incorporate gnocchi, carrots, and chicken

• Simmer until gnocchi floats (about 5 minutes)

• Stir occasionally to prevent sticking

6. Finish the soup:

• Add spinach and fresh thyme

• Cook 2-3 minutes until soup thickens

• Adjust seasoning with salt and pepper

• Test gnocchi for doneness

Professional Kitchen Techniques

1. Temperature Control:

• Maintain gentle simmer throughout cooking

• Never allow soup to boil after adding dairy

• Keep ingredients at proper temperatures

2. Knife Skills:

• Uniform cuts ensure even cooking

• Proper dicing technique for vegetables

• Safe handling practices

3. Sauce Making:

• Proper roux preparation

• Gradual liquid incorporation

• Consistent whisking technique

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

• Vegetarian: Use vegetable broth and plant-based protein

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

• Dairy-Free: Substitute coconut cream and dairy-free butter

• Vegetarian: Use vegetable broth and plant-based protein

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

Dietary Modifications:

• Gluten-Free: Use cauliflower gnocchi and 1:1 gluten-free flour

• Dairy-Free: Substitute coconut cream and dairy-free butter

• Vegetarian: Use vegetable broth and plant-based protein

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

For Enhanced Flavor:

• Use rotisserie chicken for convenience and depth
• Toast garlic slightly in butter
• Add bay leaf during simmering
• Finish with fresh herbs

Texture Improvements:

• Create additional roux for thicker soup
• Use fresh gnocchi when possible
• Control liquid temperature carefully

Professional Touches:

• Add grated parmesan to the base
• Finish with high-quality olive oil
• Season in layers throughout cooking

Accompaniments:

Garnishes:

Beverage Pairings:

• Stir occasionally

• Avoid microwave if possible

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Keep for up to 5 days

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Store in airtight container

• Keep for up to 5 days

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

Short-term Storage:

• Cool completely before refrigerating

• Store in airtight container

• Keep for up to 5 days

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Don't substitute dried herbs

• Never use expired dairy

• Avoid pre-shredded carrots

• Don't substitute dried herbs

• Never use expired dairy

• Don't add cold dairy to hot soup

Ingredient Handling:

• Don't use frozen spinach

• Avoid pre-shredded carrots

• Don't substitute dried herbs

• Never use expired dairy

• Never skip the roux-making step

• Don't add cold dairy to hot soup

Ingredient Handling:

• Don't use frozen spinach

• Avoid pre-shredded carrots

• Don't substitute dried herbs

• Never use expired dairy

• Avoid boiling after adding half-and-half

• Never skip the roux-making step

• Don't add cold dairy to hot soup

Ingredient Handling:

• Don't use frozen spinach

• Avoid pre-shredded carrots

• Don't substitute dried herbs

• Never use expired dairy

During Preparation:

• Don't overcook the gnocchi

• Avoid boiling after adding half-and-half

• Never skip the roux-making step

• Don't add cold dairy to hot soup

Ingredient Handling:

• Don't use frozen spinach

• Avoid pre-shredded carrots

• Don't substitute dried herbs

• Never use expired dairy

Q: Can I use frozen gnocchi?

A: Yes, but adjust cooking time according to package instructions and add directly to soup while frozen.

Q: Why is my soup too thin?

A: Cook longer to reduce or add more roux. Ensure proper roux cooking technique.

Q: Can I make this ahead?

A: Yes, but add gnocchi when reheating to maintain proper texture.

Q: How can I make it healthier?

A: Use whole wheat gnocchi, light half-and-half, and increase vegetables.

Q: Can I double the recipe?

A: Yes, ensure your pot is large enough and adjust seasoning accordingly.

Q: Is it freezer-friendly?

A: Yes, but gnocchi may become softer when thawed. Consider freezing base without gnocchi.

• Gnocchi originated in Northern Italy during the Roman Empire
• The word "gnocchi" comes from the Italian word "nocchio," meaning knot
• Olive Garden makes their soups fresh every morning using specific recipes
• This soup was introduced to compete with other restaurant chains' cream-based soups
• Traditional Italian gnocchi are made with specific types of potatoes
• The recipe represents American adaptation of Italian cuisine
• Cream-based soups gained popularity in the US during the 1980s

This copycat Olive Garden Chicken Gnocchi Soup recipe brings restaurant quality to your home kitchen. With careful attention to detail and quality ingredients, you can create this beloved comfort food any time you crave it. The combination of tender chicken, pillowy gnocchi, and fresh vegetables in a creamy broth makes this soup a satisfying meal that's sure to become a family favorite. Remember that practice makes perfect, and don't be afraid to adjust seasonings to your taste. Whether you're cooking for a casual family dinner or entertaining guests, this soup delivers both comfort and elegance to your table.