Description
This copycat Olive Garden Chicken Gnocchi Soup is creamy, comforting, and ready in just 30 minutes with tender chicken and pillowy gnocchi.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 stalk 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
- Heat olive oil in a large pot over medium heat and sauté celery, onion, garlic, and carrots for 2-3 minutes until onions are translucent.
- Add diced chicken, chicken broth, salt, pepper, and thyme and bring to a boil.
- Stir in gnocchi and boil for 3-4 minutes.
- Reduce heat to a simmer and cook for 10 minutes.
- Stir in half and half and spinach and cook 1-2 minutes until spinach is tender.
- Taste, adjust seasoning, and serve warm.
Notes
- For extra richness, replace one cup of half and half with heavy cream.
- Do not boil after adding dairy to prevent curdling.
- Add a splash of broth when reheating if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 2 g
- Sodium: 622 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 99 mg