Description
Make a rich and creamy chicken gnocchi soup at home that tastes just like the Olive Garden favorite. This one-pot recipe is quick and comforting.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 1 (16 ounce) package potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Stir in Italian seasoning, thyme, and pepper. Bring the mixture to a simmer.
- In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering broth. Cook, stirring constantly, until the broth thickens slightly, about 3 minutes.
- Return the cooked chicken to the pot. Add the gnocchi and cook according to package directions, usually 3 to 5 minutes, until they float.
- Reduce heat to low. Stir in the heavy cream, spinach, and Parmesan cheese. Cook just until the spinach wilts and the soup is heated through. Do not boil after adding cream.
- Serve immediately, topped with extra Parmesan cheese if desired.
Notes
- You can substitute pre-cooked rotisserie chicken for the raw chicken breasts to speed up the cooking time. Shred the cooked chicken and add it back in step 5.
- For a richer flavor, use half-and-half instead of heavy cream, but the soup will be slightly thinner.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering broth in step 4.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 25
- Saturated Fat: 13
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 95