Creamy Chicken Gnocchi Soup Recipe
Chicken Gnocchi Soup is one of my favorites because it's so creamy and delicious! This copycat Olive Garden Chicken Gnocchi Soup recipe is so easy to make and tastes so much better!
Servings: 6
Ingredients
- 8 tablespoons butter divided
- 1 small yellow onion chopped
- 1 cup shredded carrot
- 1 tablespoon minced garlic
- 30 ounces chicken broth click for homemade recipe!
- 1/8 teaspoon nutmeg
- 1/2 tablespoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 lbs boneless skinless chicken breasts
- 16 ounces potato gnocchi
- 1/3 cup white flour
- 2 cups half and half
- 1/4 cup grated Parmesan cheese
- 1/3 cup heavy cream
- 2 cups fresh baby spinach roughly chopped
Instructions
- Heat a large stock pot or dutch oven over medium high heat. 3 tablespoons butter until just melted.8 tablespoons butter
- Add in the onion and carrot and stir to coat in the butter. Saute for 3-5 minutes or until onions are translucent.1 small yellow onion, 1 cup shredded carrot
- Stir in garlic and cook for 1-2 more minutes or until fragrant.1 tablespoon minced garlic
- Pour in the chicken broth and add in the nutmeg, thyme, paprika, salt, and pepper. Add in chicken breast and bring to a boil. Cover and reduce heat to simmer. Allow to cook for 8-10 minutes or until chicken is fully cooked. Remove chicken and set aside.30 ounces chicken broth, 1/8 teaspoon nutmeg, 1/2 tablespoon dried thyme, 1/2 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 lbs boneless
- While chicken is cooking, heat remaining butter in a small sauce pan. Once melted, stir in the flour briskly with a whisk.1/3 cup white flour
- Pour in the half and half, whisking while you pour. Once fully combined and smooth, allow to simmer to 3 minutes or until thickened. Whisk often.2 cups half and half
- Stir in the parmesan cheese until combined. Remove from the heat and stir in the cream, whisking with your hand until smooth. Set aside.1/4 cup grated Parmesan cheese, 1/3 cup heavy cream
- Once chicken has been removed from the broth, add in the 16 ounces potato gnocchi. Allow to simmer, covered, for 5-7 minutes or until gnocchi rises to the top and is done.16 ounces potato gnocchi
- Stir the cream mixture into the broth/gnocchi mixture.
- Cube the cooked chicken and return to the soup, along with the spinach. Heat until warmed to your liking, but do not allow to come to a boil.
Video
Notes
- Use mini size gnocchi for the soup. They are easy to scoop in and so tasty.
- Swap potato gnocchi to cauliflower gnocchi or simply use any pasta.
- Throw some sun dried tomatoes on top while serving.
- You can also use skinless boneless chicken thighs or shredded chicken.
- Feel free to add peas, zucchini, asparagus, and broccoli.
- Adjust the salt in the recipe if you’re using salted butter.
Nutrition
Calories: 667kcal | Carbohydrates: 42g | Protein: 43g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 188mg | Sodium: 1120mg | Potassium: 954mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5625IU | Vitamin C: 8.6mg | Calcium: 202mg | Iron: 4.8mg