Description
This creamy Chicken Gnocchi Soup combines tender shredded chicken, soft potato gnocchi, carrots, spinach, and a savory garlic broth in a quick Olive Garden copycat recipe.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 small yellow onion, finely chopped
- 1 cup shredded carrots
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups whole milk
- 2 teaspoons dried parsley
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 16 ounces mini potato gnocchi
- 1 cup fresh spinach, roughly chopped
Instructions
- Place a large Dutch oven or stockpot over medium heat. Add the butter and olive oil, then stir until the butter melts.
- Add the onion and carrots. Cook for 4 to 5 minutes, stirring often, until the onion becomes translucent and the carrots begin to soften.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Sprinkle the flour over the vegetables. Stir continuously for 1 minute to cook the flour.
- Slowly pour in the chicken broth while whisking. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring frequently, until it begins to thicken.
- Pour in the milk. Add the parsley, salt, and black pepper. Return the soup to a gentle simmer without allowing it to boil rapidly.
- Add the gnocchi and cook according to the package directions, usually 3 to 5 minutes.
- Stir in the shredded chicken and chopped spinach. Simmer for 2 to 3 minutes until the chicken becomes hot, the spinach wilts, and the gnocchi feels tender.
- Taste and adjust the salt and pepper. Let the soup rest for 2 minutes, then serve warm.
Notes
- Add 1 cup finely chopped celery with the onion and carrots when desired.
- For a richer soup, replace 1 cup of whole milk with 1 cup of half-and-half.
- If the soup remains too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the simmering soup and cook for 1 to 2 minutes.
- If the soup becomes too thick, add warm chicken broth or milk a few tablespoons at a time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add broth or milk as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 291
- Sugar: 6
- Sodium: 1071
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 21
- Cholesterol: 76