Chicken Gnocchi Soup
This super cozy Chicken Gnocchi Soup recipe is easy to make on the stovetop in just 30 minutes! It's an Olive Garden copycat recipe that's even more delicious and creamy than the restaurant version.
Ingredients
- 1 tablespoon olive oil
- 1 stalk celery, diced (about ½ cup)
- ½ cup onion, diced
- ½ cup shredded carrots
- 2 teaspoons minced garlic
- 2 cups cooked, shredded chicken, click link for Instant Pot recipe, or use rotisserie chicken
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon salt
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach leaves, roughly chopped
Instructions
- Heat olive oil in a large pot on the stove over medium-high heat. Add the celery, onions, and carrots, cook for 4-5 minutes. Add the garlic and cook for an additional minute.
- Add the cooked chicken, chicken broth, thyme, pepper, and salt. Turn the heat on the stove up to high and bring the liquid to a boil, then gently stir in the gnocchi.
- Boil for 3-4 minutes, then reduce the heat on the stove to medium. Simmer the soup for 10 minutes.
- Stir in the half and half and spinach and cook another 1-2 minutes. Serve immediately.
Notes
- Store chicken gnocchi soup leftovers in an airtight container in the fridge for up to 5 days. You can reheat an individual portion in a bowl in the microwave for 2-3 minutes. If the broth of the soup seems too thick when you reheat it, you can add more chicken broth to thin it out.
- If you want to make this recipe in a Crock Pot, refer to the blog post above for those instructions.
Nutrition Facts
Calories 525kcal (26%)Carbohydrates 51g (17%)Protein 32g (64%)Fat 21g (32%)Saturated Fat 10g (50%)Polyunsaturated Fat 2gMonounsaturated Fat 7gCholesterol 107mg (36%)Sodium 1699mg (71%)Potassium 544mg (16%)Fiber 4g (16%)Sugar 8g (9%)Vitamin A 3882mg (78%)Vitamin C 7mg (8%)Calcium 203mg (20%)Iron 6mg (33%)
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