Description
This Better Than Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish packed with tender chicken, soft potato gnocchi, fresh spinach, and a flavorful blend of vegetables and herbs. Ready in just 35 minutes, this homemade soup is a perfect hearty meal that rivals the restaurant favorite, offering rich, cozy flavors with every spoonful.
Ingredients
Scale
Protein and Dairy
- 1 lb chicken breasts (boneless, skinless)
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup grated Parmesan cheese (optional for garnish)
Vegetables and Herbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach (or frozen, thawed and drained)
- 1 tsp dried thyme
- 1 tsp dried parsley
Liquids and Seasonings
- 3 cups chicken broth
- 1 tbsp olive oil
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
Other
- 1 (16 oz) package potato gnocchi
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper. Cook chicken for 7-8 minutes per side until browned and fully cooked through, ensuring internal temperature reaches 165°F (75°C). Remove chicken from the pot, let it cool, and shred with two forks.
- Prepare the Soup Base: In the same pot used for cooking chicken, sauté diced onion and minced garlic for 2-3 minutes until softened and fragrant. Add diced carrots, celery, dried thyme, dried parsley, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally to meld the flavors and soften the vegetables.
- Simmer the Broth: Pour in the chicken broth, heavy cream, and whole milk into the pot. Stir everything together and bring the mixture to a gentle simmer over medium heat, being careful not to boil so the cream does not curdle.
- Add the Gnocchi: Stir in the potato gnocchi and cook for 3-4 minutes or until the gnocchi float to the top, indicating they are cooked through and tender.
- Finish the Soup: Return the shredded chicken to the pot and stir in the fresh spinach. Cook for 2-3 minutes until the spinach has wilted and is incorporated into the creamy soup.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm and enjoy this comforting, rich chicken gnocchi soup.
Notes
- For a lighter option, substitute half-and-half for heavy cream.
- Fresh spinach can be replaced with kale or Swiss chard if preferred.
- Gnocchi can be homemade or store-bought; adjust cooking time if using homemade.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- For a gluten-free version, use gluten-free gnocchi.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
