Description
Indulge in a comforting bowl of Creamy Chicken Gnocchi Soup, a rich and satisfying dish that’s perfect for chilly days. This Olive Garden copycat recipe features tender chicken, pillowy gnocchi, and a luscious cream base that’s sure to warm you up from the inside out.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup:
- 1 pound boneless skinless chicken breasts, cut into small pieces
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (16 ounces) potato gnocchi
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Cook Chicken: Add garlic and cook for 1 minute. Brown chicken pieces for about 5 minutes.
- Simmer: Pour in chicken broth, add thyme, basil, salt, and pepper. Simmer for 15 minutes.
- Add Gnocchi: Cook gnocchi in the broth until they float to the top, typically 3–4 minutes.
- Finish Soup: Stir in spinach, heavy cream, and Parmesan. Simmer for 2–3 minutes until creamy. Serve hot.
Notes
- You can use half-and-half for a lighter version.
- For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and add before the cream.
- Rotisserie chicken can be substituted for faster prep.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 95 mg
