Creamy Chicken Gnocchi Soup
A creamy chicken gnocchi soup, Olive Garden copycat recipe that is rich, creamy, and hearty.
Servings: 6
Calories: 271kcal
Ingredients
- 4 cups cooked chicken shredded or chopped
- 1 stalk celery chopped
- ½ white onion diced
- 2 teaspoons minced garlic
- ½ cup carrots shredded
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper - to taste
- 1 teaspoon thyme
- 12 ounces potato gnocchi
- 2 Tbsps butter
- 1 1/2 cups half and half see note
- 1 cup fresh spinach roughly chopped
- 2 Tbs Flour see note, optional
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat.
- Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent and vegetables are stating to become tender. .
- Remove from pan, leaving any remaining oil, then add the gnocchi and 2 Tbs of butter, saute the gnocchi for 5 minutes, until browned and slightly crispy on the edges
- Add celery, carrots, onion, garlic mixture back in to pot, if you are using the flour to have a slightly thicker soup, sprinkle flour over top, and stir it all togehter. Then add chicken broth, salt, pepper, and thyme, bring to a boil. Boil for 3-4 minutes.
- Add cooked chicken in and reduce heat to a simmer and cook for 10 minutes.
- Stir in half and half and spinach and cook until spinach is wilted and tender, about 1-2 minutes.
- Taste, adjust seasoning by adding salt and pepper if needed, and serve.
Notes
You can replace the half and half with milk for a lower fat option or heavy cream if you want richer flavor.
Nutrition
Calories: 271kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 324mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2628IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 3mg