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Creamy Chicken Gnocchi Soup

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A rich, creamy soup with tender chicken, pillowy gnocchi, and fresh spinach—inspired by the Olive Garden classic.

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
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 pound chicken breast, cooked and chopped
  • 16 ounces potato gnocchi
  • 2 cups heavy cream
  • 3 cups fresh spinach
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper, to taste

Instructions

  1. In a large pot over medium heat, melt butter. Add celery, carrots, onion, and garlic; sauté until tender, about 8 minutes.
  2. Stir in flour and cook for 2 minutes. Slowly add chicken broth, stirring constantly to prevent lumps. Add chicken and bring to a boil.
  3. Add gnocchi and cook until they float to the top, about 5 minutes. Reduce heat to medium-low, stir in heavy cream, and heat until steaming (do not boil). Stir in spinach and thyme; cook until spinach wilts. Season with salt and pepper to taste.

Notes

For a lighter version, substitute half-and-half for heavy cream. Leftover rotisserie chicken works well for convenience. Garnish with grated Parmesan cheese if desired.

Nutrition

Find it online: https://www.receipster.com/chicken-gnocchi-soup/

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