Description
This creamy Chicken Gnocchi Soup is a hearty and comforting dish that captures the rich flavors of the popular Olive Garden favorite. Made with tender chicken, soft potato gnocchi, fresh vegetables, and a luscious creamy broth infused with garlic, thyme, and mustard powder, it’s quick and easy to prepare on the stovetop. Perfect for a cozy dinner, this soup combines rustic charm and a velvety texture that will satisfy your cravings for a warm and delicious meal.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick 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 Add-ins
- 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- 16 oz. potato gnocchi
- 1 cup fresh spinach, roughly chopped
Instructions
- Prepare the Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, celery, and julienned carrots. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Add Garlic and Flour: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 2 minutes to create a roux that will thicken the soup.
- Add Liquids and Spices: Slowly whisk in the half-and-half and chicken broth to ensure the roux dissolves without lumps. Add thyme, mustard powder, salt, pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer, stirring frequently.
- Cook the Chicken: Add the whole chicken breasts to the simmering soup. Cover and cook for about 15 minutes until the chicken is fully cooked through, or if using pre-cooked chicken, add the diced chicken at this point to heat through.
- Shred or Dice Chicken: Remove the chicken breasts from the pot and shred them with two forks, then return the shredded chicken to the soup. If using pre-cooked chicken, this step is not necessary.
- Add Gnocchi and Spinach: Stir in the potato gnocchi and chopped spinach. Continue to simmer for 3-5 minutes until the gnocchi floats to the top and is tender, and the spinach is wilted.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with extra black pepper or Parmesan cheese if desired.
Notes
- This soup tastes great with either freshly cooked chicken breasts or leftover cooked chicken.
- You can prepare this recipe on the stove top or use a slow cooker for a hands-off option.
- For a lighter version, substitute half-and-half with whole milk or a milk alternative.
- Potato gnocchi can be found in the pasta aisle of most grocery stores.
- Optional red pepper flakes add a subtle heat to balance the creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- 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
