Description
This creamy Chicken Gnocchi Soup is a comforting dish reminiscent of the famous Olive Garden soup, featuring tender chicken, soft potato gnocchi, fresh vegetables, and a rich, flavorful broth made creamy with half-and-half. Perfect as a hearty meal any time of the year, it’s easy to prepare on the stovetop using simple ingredients.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- Salt and pepper, to taste
- 16 oz. potato gnocchi (found in the pasta aisle)
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the Vegetables: Melt the butter in a large pot over medium heat. Add diced onion, celery, carrots, and minced garlic. Sauté for about 5 minutes until vegetables are tender and fragrant.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for about 1-2 minutes to cook out the raw flour flavor, forming a thick base for the soup.
- Add Liquids and Seasonings: Slowly whisk in the half-and-half and chicken broth to the pot, ensuring no lumps form. Stir in the thyme, mustard powder, salt, and pepper. Bring the mixture to a gentle simmer.
- Cook the Chicken: If using raw chicken breasts, add them whole to the simmering soup and cook for about 15 minutes until cooked through. Remove and shred or dice the chicken before returning it to the pot. If using pre-cooked chicken, add diced chicken directly at this stage.
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup and cook according to package instructions, usually about 2-3 minutes, until they float and are tender.
- Finish with Spinach and Optional Spice: Stir in the fresh chopped spinach and allow it to wilt in the hot soup. Add a pinch of red pepper flakes if desired for a mild kick.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with crusty bread or a light salad for a complete meal.
Notes
- This soup can be made with fresh cooked chicken or leftover chicken, which makes it versatile and convenient.
- You can prepare it either on the stovetop or in a slow cooker (Crock Pot), though stovetop is quicker.
- For a thicker soup, you can add a bit more flour when making the roux.
- Fresh spinach can be substituted with kale or swiss chard if preferred.
- Red pepper flakes are optional but add a nice touch of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 2 g
- Sodium: 1236 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 118 mg
