Easy chicken gnocchi soup
This homemade chicken gnocchi soup is the perfect comfort food… creamy, hearty and delicious! Only takes one pot and 30 minutes to make.
Last month we visited my BIL and SIL in New York for their babies blessing and she made the most delicious chicken gnocchi soup while we were there. It tasted like Olive Garden’s chicken gnocchi soup. I knew once I got home I had to get the recipe and make it for my family. This soup is so creamy, rich and delicious. It’s definitely a new family favorite.
Now that fall is almost here, I know we’ll be making this soup A LOT more over the next few months. I don’t know about you, but I can’t wait for cooler weather. I could eat soup and bread sticks every day during the fall. Mmm…
I don’t know about you guys, but I am a big fan of gnocchi. I had never tried it until I got married, but have made several recipes with it ever since. I also love to get the Olive Garden chicken gnocchi soup whenever they have it on the menu as well. If you’ve never tried gnocchi, you can find it in the pasta section at any store. It is basically mini dumplings made from potato and flour. My kids love to eat them with marinara sauce, but they are SO yummy in soup! I also love eating them with butter and parmesan cheese for a simple lunch.
This Chicken and gnocchi soup recipe is SO easy to make and can be made in one pot in 30 minutes. You can’t beat that! Enjoy this chicken gnocchi soup for lunch, dinner, or whenever! It’s a comforting home cooked meal and one the whole family will love!
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Easy chicken gnocchi soup recipe
Easy chicken gnocchi soup
This homemade chicken gnocchi soup is the perfect comfort food... creamy, hearty and delicious! Only takes one pot and 30 minutes to make.
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes
- 1 Tablespoon olive oil
- 1/2 onion, diced
- 1 cup sliced or shredded carrots
- 1 cup chopped celery
- 1 teaspoon minced garlic
- 3 chicken breasts, cooked and shredded (or use rotisserie chicken)
- 4 cups chicken stock
- 1 pint heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 (16-ounce) package mini potato gnocchi
- 1-2 cups chopped spinach
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and cook for 3 to 5 minutes, or until the onions are translucent. Add the chicken, chicken stock, whipping cream, salt, pepper and thyme. Heat to boiling and then add the gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.
Add spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste.
Enjoy while warm!
Make sure to chop the vegetables before getting started :)
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