Description
This Better Than Olive Garden Chicken Gnocchi Soup recipe is a creamy and comforting dish that is perfect for a cozy night in. With tender gnocchi, shredded chicken, and fresh spinach in a rich broth, this soup is sure to be a hit with your family.
Ingredients
Scale
Main Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup celery, sliced
- 1 cup carrots, sliced
- ¼ cup all-purpose flour
Broth:
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Additional:
- 1 ½ cups cooked shredded chicken
- 1 package (16 oz) potato gnocchi
- 2 cups fresh baby spinach
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Saute Vegetables: In a large pot, heat butter and olive oil. Add onion, garlic, celery, and carrots. Cook until softened.
- Create Roux: Sprinkle in flour and stir to create a roux. Slowly whisk in chicken broth until smooth.
- Add Broth and Cream: Stir in milk and heavy cream, bring to a simmer.
- Cook Chicken and Gnocchi: Add chicken and gnocchi, cook until gnocchi is tender.
- Finish Soup: Stir in spinach, thyme, salt, and pepper. Simmer until spinach wilts. Adjust seasoning and serve hot.
Notes
- You can use rotisserie chicken for convenience.
- For a lighter version, use half-and-half instead of heavy cream.
- This soup thickens as it sits—add a splash of broth or milk to thin when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
