Chicken Gnocchi Soup
Chicken Gnocchi Soup is a creamy, comforting, and an easy to make Olive Garden copycat recipe that's ready in just 30 minutes.
Servings: 6
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup diced onion 1 small onion
- 1 cup shredded carrots
- ½ cup finely diced celery
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups half & half
- 2 cups shredded chicken breast
- 16 ounces potato gnocchi
- 1 cup packed baby spinach chopped
- salt and pepper to taste
- freshly grated parmesan cheese for serving
Instructions
- Melt olive oil and melt butter in a large pot or dutch oven over medium heat. Add onion, carrots and celery and cook, stirring frequently, until soft; 2-3 minutes. Add garlic, parsley and thyme and cook for about a minute. Stir in flour and cook for 1-2 more minutes.
- Slowly pour in half & half and chicken broth. Bring to a boil for about 2-3 minutes or until thickened. Stir in chicken and gnocchi. Boil for a few more minutes, then reduce heat, add spinach and simmer for about 10 minutes.
- Taste and add salt and pepper as desired. Serve, garnished with fresh cracked black pepper, minced parsley and freshly grated Parmesan cheese.
Notes
- Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days. Make sure to let the soup cool down before storing in the fridge. Be aware that the gnocchi will get softer after being stored.
- Freezing - To freeze the leftover soup, cool it down completely, then store in freezer bags with all of the air pressed out. Freeze for up to 3 months. I recommend thawing in the fridge before reheating. The texture of dairy-based soups can change slightly from freezing, but the flavor is still great.
- Reheating - I recommend reheating on the stove top. Add the leftover soup to a small pot and reheat over medium-low, stirring frequently, until warmed through.
Nutrition
Calories: 434kcal | Carbohydrates: 41g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1245mg | Potassium: 569mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4501IU | Vitamin C: 22mg | Calcium: 147mg | Iron: 4mg
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