In a large Dutch oven, heat the olive oil and butter over medium heat. Watch as the butter melts and mixes with the oil, infusing the pan with a delightful aroma. Once hot, add the diced onion and sauté until it becomes soft and translucent, about five minutes. This softening encourages the natural sweetness of the onion to emerge.
Next, stir in the carrot and celery. Continue cooking for another five minutes until these vegetables soften. You’ll notice the vibrant colors beginning to meld together, creating a beautiful base for your soup.
Now, add the minced garlic and cook for about one minute, just until fragrant. Be careful not to let it brown, as this can create bitterness in your soup.
Pour in the chicken broth, followed by the dried thyme, and season with salt and pepper. Bring this mixture to a low boil, allowing the flavors to combine beautifully.
It's time to add the star ingredient: the gnocchi. Gently stir them into the boiling broth, cooking until they become tender, which should take about three to five minutes. You’ll know they’re ready when they float to the surface.
Carefully stir in the half and half, followed by the chopped chicken and spinach. Cook until everything is warmed through, which should take another five to seven minutes. The soup will become rich and creamy, with the spinach brightening the dish.
Don’t forget to taste your creation! Adjust the seasoning with more salt and pepper as needed, ensuring it suits your palate perfectly.
Once you’re satisfied with the flavor, it’s time to serve. Ladle the soup into bowls, and enjoy the warm embrace of the Olive Garden Chicken Gnocchi Soup you’ve made!
