Description
A creamy and comforting copycat version of Olive Garden’s Chicken Gnocchi Soup, packed with tender chicken, pillowy gnocchi, and fresh vegetables in a flavorful broth.
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 2 minced garlic cloves
- 1/4 cup all-purpose flour
- 2 cups half and half
- 3 cups chicken broth
- 1 cup shredded carrots
- 1 cup spinach, chopped
- 1 cup cooked, shredded chicken
- 1 (16-ounce) package potato gnocchi
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
Instructions
- In a large pot over medium heat, melt the butter and olive oil together.
- Add diced onions, celery, and garlic. Cook for 3-4 minutes until vegetables are tender.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the half and half and chicken broth until smooth.
- Add carrots, chicken, gnocchi, salt, pepper, and thyme. Bring to a gentle boil, then reduce to a simmer.
- Simmer for 10-15 minutes until gnocchi are tender and soup has thickened slightly.
- Stir in the spinach and cook for 2-3 more minutes until wilted.
- Serve warm and enjoy!
Notes
- You can use rotisserie chicken to save time.
- Adjust thickness by adding more broth or cream as needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg
