Description
This copycat Olive Garden Chicken Gnocchi Soup is creamy, comforting, and loaded with chicken, gnocchi, vegetables, and herbs—all ready in under 30 minutes!
Ingredients
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 stalk of celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper, to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent.
2. Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi.
3. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
4. Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender.
5. Taste, add salt and pepper if needed, and serve hot.
Notes
For an even richer texture, substitute 1 cup of the half and half with heavy cream.
This soup reheats well and can be stored in the refrigerator for up to 3 days.
Use rotisserie or canned chicken for a faster meal prep option.
Nutrition
- Serving Size: 1 bowl
- Calories: 523
- Sugar: 2g
- Sodium: 622mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 99mg