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creamy gnocchi soup with spinach and chicken pictured in dutch oven
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5 from 6 votes

CREAMY CHICKEN GNOCCHI SOUP

This easy Olive Garden copycat recipe features tender shredded chicken breast, soft potato gnocchi, and baby spinach in a creamy, garlicky broth.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Italian
Keyword: chicken gnocchi, chicken soup, easy soup recipe, gnocchi soup, olive garden
Servings: 8
Calories: 305kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion, diced
  • 3 stalks celery, sliced
  • 1 cup carrot matchsticks or shredded carrots
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme leaves, (or 1 teaspoon dried thyme)
  • 2 to 3 cups cooked shredded chicken breasts
  • Salt and freshly ground pepper, to taste
  • 5 cups low sodium chicken broth
  • 1 bag (12 to 16 ounces) refrigerated gnocchi
  • 5 ounces fresh baby spinach, (you can also use baby kale leaves)
  • 1 ½ cups Half & Half
  • freshly grated parmesan, for garnish

Instructions

  • Heat olive oil and melt butter In a dutch oven or stockpot set over medium-high heat.
  • Add onions, celery, carrots, and garlic; cook for 4 minutes, stirring frequently.
  • Stir in parsley and thyme leaves.
  • Add chicken; season with salt and pepper, and cook for 2 minutes.
  • Add chicken broth and bring mixture to a boil.
  • Reduce heat to a simmer and cook for 10 minutes.
  • Stir in the gnocchi and spinach; cook for 2 minutes, or until spinach is wilted.
  • Add half and half; stir it and cook for 2 more minutes, just to heat through.
  • Remove from heat.
  • Ladle into soup bowls, garnish with parmesan, and serve.

Nutrition

Serving: 1cup | Calories: 305kcal | Carbohydrates: 24g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 288mg | Potassium: 507mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4665IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 4mg