Description

This Better Than Olive Garden Chicken Gnocchi Soup recipe delivers a creamy, comforting bowl of rich flavors, featuring tender shredded chicken, soft potato gnocchi, fresh spinach, and aromatic herbs simmered in a savory broth. Perfect for warming up on chilly days, this homemade version is easy to make and serves as a delicious, hearty meal for the family.

Ingredients

Scale

Chicken and Base

1 lb chicken breasts (boneless, skinless)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced

Vegetables and Herbs

2 medium carrots, diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt (to taste)
1/4 tsp black pepper (to taste)

Liquids

3 cups chicken broth
2 cups heavy cream
2 cups whole milk

Main Ingredients

1 (16 oz) package potato gnocchi
2 cups fresh spinach (or frozen, thawed and drained)

Optional Garnish

1/4 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook them for 7-8 minutes per side until they are browned and fully cooked through.
Shred the Chicken: Remove the cooked chicken from the pot and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces.
Prepare the Soup Base: In the same pot, sauté the diced onion and minced garlic over medium heat for 2-3 minutes until softened and fragrant.
Add Vegetables and Herbs: Stir in diced carrots, celery, dried thyme, dried parsley, salt, and black pepper. Cook and stir occasionally for about 5 minutes to allow the flavors to meld and the vegetables to soften.
Simmer the Broth: Pour in the chicken broth, heavy cream, and whole milk. Stir well and bring the mixture to a gentle simmer, ensuring it does not boil vigorously to prevent curdling.
Add the Gnocchi: Stir in the potato gnocchi and cook for 3-4 minutes until they float to the top, indicating they are cooked through and tender.
Finish the Soup: Return the shredded chicken to the pot along with the fresh spinach. Cook for another 2-3 minutes until the spinach is wilted and the chicken is heated through.
Serve: Ladle the hot soup into bowls and optionally garnish with grated Parmesan cheese. Serve immediately while warm.

Notes

You can substitute fresh spinach with frozen, but be sure to thaw and drain excess water before adding to the soup.
For a lighter version, substitute half-and-half for heavy cream or use low-fat milk.
To add more depth, consider a splash of white wine in the broth stage before simmering.
Gnocchi cooks quickly—ensure to watch carefully to avoid overcooking.
Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American