Description
A creamy and comforting Olive Garden-style Chicken Gnocchi Soup loaded with tender chicken, fluffy potato gnocchi, fresh vegetables, and spinach in a flavorful broth enriched with half and half.
Ingredients
Units
Scale
Soup Base
- 1 tablespoon olive oil
- 1 stalk of celery - chopped
- 1/2 white onion - diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 4 cups low sodium chicken broth
- salt and pepper - to taste
- 1 teaspoon thyme
Main Ingredients
- 3-4 boneless skinless chicken breasts - cooked and diced
- 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, and sauté for 2-3 minutes until the onions turn translucent and the vegetables soften slightly.
- Add Chicken and Broth: Add the cooked diced chicken breasts, chicken broth, salt, pepper, and thyme to the pot. Bring the mixture to a boil to combine the flavors thoroughly.
- Cook Gnocchi: Gently stir in the potato gnocchi and allow the soup to boil for an additional 3-4 minutes until the gnocchi are tender and cooked through.
- Simmer Soup: Reduce the heat to a simmer and cook for 10 minutes to further develop the flavors and meld the ingredients together.
- Add Cream and Spinach: Stir in the half and half along with the roughly chopped spinach. Cook for another 1-2 minutes until the spinach is wilted and tender.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm for a hearty and comforting meal.
Notes
- For extra creamy richness, replace 1 cup of the half and half with heavy cream.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 523
- 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
