Copycat Olive Garden Chicken Gnocchi Soup
A rich, creamy chicken gnocchi soup with soft potato gnocchi, fresh spinach, and a flavorful broth, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 1x
- Method: Soup
- Cuisine: American, Italian
Ingredients
Scale
- 4 tablespoons butter
- 1 cup celery, chopped
- 1 cup carrots, shredded or chopped
- 1 medium sweet onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 pound cooked chicken breast, chopped
- 1 package potato gnocchi (16 ounces)
- 2 cups heavy cream
- 3 cups fresh spinach
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt butter.
- Add celery, carrots, onion, and garlic, and sauté until tender, about 8 minutes.
- Stir in flour and cook for about 2 minutes to heat through.
- Slowly add chicken broth while stirring to prevent lumps.
- Add cooked chicken and bring mixture to a boil.
- Add gnocchi and cook until tender, about 5 minutes or according to package instructions.
- Lower heat to medium-low, add heavy cream, and stir to combine. Heat until steaming but not boiling.
- Stir in spinach, thyme, salt, and pepper. Allow spinach to wilt and soup to cook through.
- Serve hot.
Notes
For best flavor, use fresh thyme and freshly cooked chicken. Adjust seasoning with salt and pepper to taste. Gnocchi cooks quickly, so watch closely to avoid overcooking.
Nutrition
- Calories: 290
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 20
- Cholesterol: 70