Description
A creamy and comforting Olive Garden-style Chicken Gnocchi Soup made with tender chicken, fresh vegetables, potato gnocchi, and a velvety half-and-half base. This homemade version offers the perfect balance of flavors and textures for a hearty meal.
Ingredients
Units
Scale
Soup Ingredients
- 3-4 boneless skinless chicken breasts - cooked and diced
- 1 stalk of celery - chopped
- 1/2 white onion - diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- Salt and pepper - to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach - roughly chopped
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery, diced onions, minced garlic, and shredded carrots. Sauté for 2-3 minutes until onions become translucent and fragrant.
- Add Chicken and Broth: Stir in the cooked diced chicken along with the low sodium chicken broth. Season with salt, pepper, and thyme. Bring the mixture to a boil.
- Cook Gnocchi: Gently stir in the potato gnocchi once boiling. Allow the soup to boil for an additional 3-4 minutes until the gnocchi are tender, then reduce the heat to a simmer and cook for 10 more minutes.
- Finish with Cream and Spinach: Stir in the half and half and roughly chopped spinach. Cook for another 1-2 minutes until the spinach wilts and the soup is heated through. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- For extra creaminess, replace one cup of the half and half with heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 2 g
- Sodium: 622 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 99 mg
