Description
This Better Than Olive Garden Chicken Gnocchi Soup recipe is a comforting and creamy soup that’s perfect for a cozy night in. Made with tender potato gnocchi, shredded chicken, and fresh spinach, this homemade soup is a delicious twist on the classic favorite.
Ingredients
Scale
Main Soup Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced celery
- 1/2 cup shredded carrots
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
Additional Ingredients:
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 1/2 cups half-and-half or whole milk
- 1 package (16 oz) potato gnocchi
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onion, garlic, celery, and carrots, and sauté for 5–6 minutes until the vegetables are soft.
- Create Roux: Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
- Add Broth and Chicken: Slowly whisk in the chicken broth, then add the cooked chicken, half-and-half, gnocchi, thyme, salt, and pepper. Simmer for 10–12 minutes until gnocchi are soft.
- Finish Soup: Stir in the chopped spinach and cook for another 1–2 minutes until wilted. Adjust seasoning if needed. Serve hot.
Notes
- For a richer soup, use heavy cream instead of half-and-half.
- You can substitute kale for spinach or use gluten-free gnocchi if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 85 mg
