Description
This creamy Chicken Gnocchi Soup is a comforting homemade version inspired by the famous Olive Garden classic. Packed with tender chicken, fluffy potato gnocchi, and fresh spinach in a rich, buttery broth, this soup is perfect for a cozy meal. Made easily on the stovetop with simple ingredients, it delivers hearty flavor with minimal effort.
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 Greens
- 1 lb boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- 1 cup fresh spinach, roughly chopped
Pasta
- 16 oz potato gnocchi (available in pasta aisle)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion, celery, and julienned carrots. Cook until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the sautéed vegetables and stir continuously for 2 to 3 minutes to cook the flour and remove the raw taste. This will thicken the soup base.
- Add Liquids and Seasoning: Gradually whisk in the half-and-half and chicken broth, ensuring there are no lumps. Add the thyme, mustard powder, salt, pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer.
- Cook the Chicken: If using raw chicken breasts, add them whole to the simmering soup and cook until fully cooked through, about 10 to 12 minutes. Remove the chicken, shred or dice it, then return it to the pot. If using pre-cooked chicken, simply add it to the simmering soup to warm through.
- Add Gnocchi and Spinach: Stir in the potato gnocchi and chopped fresh spinach. Cook until the gnocchi float to the surface and are tender, approximately 3 to 5 minutes.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy the creamy, comforting flavors.
Notes
- This recipe can be made using fresh or leftover cooked chicken.
- You can prepare this soup on the stovetop as described or use a slow cooker for a hands-off approach.
- Potato gnocchi can be found in the pasta aisle or refrigerated section of most grocery stores.
- Adding a pinch of red pepper flakes gives a subtle kick but can be omitted for a milder soup.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the gnocchi.
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
