Description
This creamy and comforting Chicken Gnocchi Soup is a homemade version of the beloved Olive Garden classic. Featuring tender chunks of chicken, pillowy potato gnocchi, and fresh spinach in a flavorful broth enriched with half-and-half and fragrant herbs, this soup is easy to prepare on the stovetop in just 30 minutes. Perfect for a cozy meal any day of the week.
Ingredients
Scale
Sauté Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
Soup Ingredients
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- Salt and pepper, to taste
- 16 oz. potato gnocchi
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, celery, and julienned carrots. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Flour to Make a Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for about 2 minutes to cook the flour and form a roux. This helps to thicken the soup.
- Pour in Liquids and Seasonings: Slowly whisk in the half-and-half and chicken broth, ensuring there are no lumps. Add thyme, mustard powder, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
- Cook the Chicken: If using raw chicken breasts, add them whole to the pot and simmer for about 15 minutes until cooked through. Remove the chicken, dice or shred it, and return it to the pot. If using pre-cooked diced chicken, add it directly to the soup now.
- Add the Gnocchi and Spinach: Stir in the potato gnocchi and cook according to package instructions, usually about 2-3 minutes, until they float to the top and are tender. Add the chopped fresh spinach in the final minute of cooking until it wilts.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes if you like a touch of heat. Serve the soup hot, garnished as desired.
Notes
- This soup can be made with fresh cooked chicken or leftover rotisserie chicken for convenience.
- You can prepare this soup in a Crock Pot by sautéing the vegetables first, then transferring all ingredients to the slow cooker and cooking on low for 4-6 hours.
- For a lighter option, substitute half-and-half with milk, though the soup will be slightly less creamy.
- If you prefer gluten free, use a gluten free flour substitute to make the roux.
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
