Chicken Gnocchi Soup
This chicken gnocchi soup recreates Olive Garden’s famous version, combining a savory broth with tender gnocchi, shredded chicken, and spinach in under 30 minutes.
Ingredients
Vegetable Base
- 1 tbsp olive oil
- 0.5 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
Broth & Thickeners
- 3 cloves garlic minced
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 4 cup chicken broth
Cream & Seasoning
- 1 cup heavy cream
- 2 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- salt & pepper to taste
Final Additions
- 16 oz potato gnocchi
- 2 cup shredded chicken
- 2 cup baby spinach
Instructions
Vegetable Base
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5 minutes until fragrant and tender.
Broth & Thickeners
- Stir in minced garlic for 30 seconds, then add butter. Whisk in flour and cook for 1 minute until fragrant.
- Slowly whisk in chicken broth. Add Italian seasoning, garlic powder, thyme, rosemary, salt, and pepper. Simmer 3 minutes, then stir in heavy cream and cook 5 minutes.
Final Additions
- Add gnocchi and cook 4 minutes until they float. Fold in chicken and spinach and cook 2 minutes until heated and wilted.
Notes
Personal Testing Note: I found whisking the flour and butter off the heat for a few seconds prevented any burnt flavor.
Cooking Note: Let the soup rest 5 minutes off heat to deepen the flavor before serving.
Storage Note: Store in an airtight container in the fridge up to 4 days or freeze up to 3 months. Reheat gently to 165°F for safety.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30g
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