Description
This creamy Chicken Gnocchi Soup is a delightful homemade version reminiscent of the popular Olive Garden favorite. Packed with tender chicken, soft potato gnocchi, fresh spinach, and a rich, comforting broth, this soup is perfect for cozy dinners and can be made easily on the stovetop or in a crock pot.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
Liquids & Seasonings
- 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)
Main Ingredients
- 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: Dice the yellow onion, celery, and julienne the carrots. Mince the garlic cloves to have all ingredients ready for sautéing.
- Sauté the base: In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion, celery, and carrots. Cook until vegetables are softened and translucent, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
- Create the roux: Sprinkle the flour over the sautéed vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste, which will help thicken the soup.
- Add liquids and seasonings: Slowly whisk in the half-and-half and chicken broth to avoid lumps. Stir continuously until the mixture begins to thicken. Add thyme, mustard powder, salt, pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer.
- Cook the chicken: If using raw chicken breasts, add them whole to the pot and simmer until cooked through, about 15 minutes. Remove chicken breasts, shred or dice them, then return to the pot. If using cooked chicken, simply add the diced cooked chicken to the pot now.
- Cook the gnocchi: Add the potato gnocchi to the simmering soup. Cook according to package instructions, usually about 2-3 minutes until the gnocchi float to the top and are tender.
- Add spinach and finish: Stir in the roughly chopped fresh spinach and cook until wilted, about 1-2 minutes. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and enjoy immediately with optional crusty bread on the side.
Notes
- This recipe can be made using fresh chicken breasts or leftover cooked chicken, making it very versatile.
- You can prepare this soup on the stovetop or in a crock pot for a hands-off approach; simply sauté vegetables and combine all ingredients to slow cook on low for 4-6 hours.
- For a lighter version, substitute half-and-half with milk or a dairy-free alternative.
- The red pepper flakes add a subtle kick but are optional based on your spice preference.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
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
