Description
Creamy, hearty copycat Olive Garden Chicken Gnocchi Soup with tender chicken, soft potato gnocchi, spinach, and a rich savory broth.
Ingredients
3-4 boneless skinless chicken breasts, cooked and diced
1 stalk celery, chopped
1/2 white onion, diced
2 teaspoons minced garlic
1/2 cup shredded carrots
1 tablespoon olive oil
4 cups low-sodium chicken broth
Salt and pepper, to taste
1 teaspoon thyme
16 ounces potato gnocchi
2 cups half-and-half
1 cup fresh spinach, roughly chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Cook celery, onion, garlic, and carrots for 2-3 minutes until softened and fragrant.
2. Add cooked chicken, chicken broth, thyme, salt, and pepper, then bring to a boil.
3. Stir in the gnocchi and cook for 3-4 minutes.
4. Lower the heat and simmer for about 10 minutes.
5. Mix in the half-and-half and spinach.
6. Cook another 1-2 minutes until the spinach wilts.
7. Adjust seasoning and serve warm.
Notes
For a richer and creamier soup, replace 1 cup of the half-and-half with heavy cream.
Frozen spinach can be used if thawed and squeezed dry before adding.
Pre-cooked diced chicken works best for quick preparation.
Rotisserie chicken or leftover turkey can also be used.
Store-bought potato gnocchi works well for convenience.
Best served hot with breadsticks or salad.
Nutrition values are approximate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 523
- Sugar: 2 g
- Sodium: 622 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 99 mg