Description
This creamy Chicken Gnocchi Soup is a comforting and flavorful dish inspired by the famous Olive Garden recipe. It combines tender chicken, soft potato gnocchi, fresh spinach, and a rich broth thickened with a buttery roux and half-and-half, making for a perfect homemade soup that is quick and easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- Salt and pepper, to taste
- 1 pinch red pepper flakes (optional)
Protein and Vegetables
- 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- 1 cup fresh spinach, roughly chopped
Carbohydrates
- 16 oz. potato gnocchi (from the pasta aisle)
Instructions
- Prepare the Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion, celery, and julienned carrots. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute until aromatic. Sprinkle the all-purpose flour over the vegetables and stir continuously to create a roux. Cook for 2-3 minutes until the flour is lightly toasted, which will help thicken the soup.
- Add Liquids and Seasonings: Slowly whisk in the half-and-half and chicken broth, ensuring there are no lumps from the flour. Add thyme, mustard powder, salt, pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer.
- Cook the Chicken: If using raw chicken breasts, add them whole into the simmering soup. Cover and allow them to cook through, about 15 minutes. Alternatively, if you have cooked chicken, add diced cooked chicken at this stage.
- Shred Chicken and Add Gnocchi: Remove the cooked chicken breasts, shred with two forks, then return the shredded chicken to the pot. Add the potato gnocchi to the simmering soup and cook according to package instructions, typically 2-3 minutes, until they float to the top.
- Finish with Spinach: Stir in the chopped fresh spinach and cook for another 1-2 minutes until the spinach is wilted and tender.
- Adjust Seasonings and Serve: Taste the soup and add additional salt or pepper as needed. Serve hot and enjoy this cozy, creamy chicken gnocchi soup.
Notes
- This soup can be made with leftover cooked chicken to save time.
- You can cook this recipe in a Crock Pot by combining all ingredients except the gnocchi and spinach and cooking on low for 4-6 hours. Add gnocchi and spinach in the last 30 minutes.
- For a lighter version, substitute half-and-half with milk or a dairy-free alternative.
- The potato gnocchi contributes to the soup’s comforting texture; do not substitute with regular pasta.
- Red pepper flakes add a mild kick but can be omitted for a milder taste.
Nutrition
- Serving Size: 1 serving
- Calories: 507
- Sugar: 2 g
- Sodium: 1236 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 118 mg
