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.
Servings: 8
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
