Creamy Chicken Gnocchi Soup
A cozy, creamy soup filled with tender chicken and gnocchi, reminiscent of the Olive Garden version but even better when made at home.
Ingredients
Soup Base
- 2 tablespoons Butter or olive oil For sautéing
- 1 medium Onion, diced For base flavor
- 2 medium Carrots, chopped small
- 2 stalks Celery, chopped small
- 4 cloves Garlic, minced Adjust to taste
- 6 cups Chicken broth Use low-sodium if preferred
- 3 cups Cooked shredded chicken Rotisserie or leftover baked chicken work well
- 1 pound Potato gnocchi Store-bought recommended
Final Touches
- 1 cup Half and half or heavy cream
- 2 cups Fresh spinach Adds color and nutrients
- to taste Salt and pepper Adjust seasoning as desired
- 1 tablespoon Italian seasoning
Instructions
Preparation
- In a big pot, warm butter or olive oil over medium heat. Add diced onion, carrots, and celery, cooking until they soften a bit.
- Add minced garlic and stir for about 30 seconds so it smells good but does not burn.
Cooking
- Pour in the chicken broth, followed by the shredded chicken and Italian seasoning. Let it simmer for 10 to 15 minutes so the flavors meld together.
- Add the potato gnocchi and cook until they float and turn tender, which usually takes just a few minutes.
- Turn the heat to low and stir in the half and half or cream. Add spinach and stir until it wilts.
- Taste and adjust salt and pepper as needed. If you prefer it thicker, let it simmer for a few more minutes, but keep the heat gentle.
Notes
Do not boil the soup after adding dairy; keep it at a gentle simmer to maintain a smooth texture. Store leftover soup and gnocchi separately, if possible, to prevent the gnocchi from becoming too soft.