Description
This Better Than Olive Garden Chicken Gnocchi Soup is a creamy, comforting bowl of soup loaded with tender chicken, pillowy potato gnocchi, fresh spinach, and a blend of aromatic herbs. Made with a rich base of half-and-half and Parmesan cheese, this homemade version elevates the classic restaurant favorite into an easy stovetop meal perfect for cold days or when you need a heartwarming dish.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
Soup Base and Protein
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 package (16 ounces) potato gnocchi
- 2 cups half-and-half
- 2 cups fresh spinach, roughly chopped
Seasonings and Cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: In a large pot, melt the butter with the olive oil over medium heat. Add the finely chopped onion, diced celery, diced carrots, and minced garlic. Cook and stir occasionally until the vegetables become tender and fragrant, about 5 minutes.
- Add Flour: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously to coat the veggies and cook the flour slightly, forming a roux base for the soup.
- Incorporate Broth: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken slightly, creating a creamy broth.
- Add Chicken and Gnocchi: Stir in the shredded chicken breast, potato gnocchi, dried thyme, dried basil, salt, black pepper, and optional red pepper flakes. Bring the soup to a gentle simmer and cook for 10 minutes, or until the gnocchi are tender and cooked through.
- Finish with Cream and Greens: Reduce the heat to low, then stir in the half-and-half, roughly chopped spinach, and grated Parmesan cheese. Cook for an additional 2 to 3 minutes until the spinach wilts and the soup becomes creamy and well combined.
- Serve Warm: Ladle the soup into bowls and serve immediately. For an added touch, offer crusty bread on the side to soak up the delicious broth.
Notes
- For extra flavor and convenience, use shredded rotisserie chicken instead of cooking your own.
- Substitute heavy cream for half-and-half if a richer, thicker soup is desired.
- Use milk instead of half-and-half for a lighter, less creamy version.
- This soup reheats well, but it may thicken; add a splash of chicken broth or milk while reheating to adjust consistency.
- Feel free to add more spinach or other greens to enhance nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 85 mg
