Olive Garden Chicken Gnocchi Soup
This easy chicken gnocchi soup is simple to make with gnocchi, rotisserie chicken and a creamy broth. Ready in 30 minutes, it's even better than Olive Garden!
Ingredients
- 1 Tablespoon olive oil
- ½ onion , diced
- 1 cup carrots , sliced or shredded
- 1 cup celery , chopped
- 2 teaspoons minced garlic
- 1 Tablespoon corn starch or flour
- 2 cups cooked chicken , I used rotisserie chicken
- 4 cups chicken stock , 32 ounce container
- 1 ½ cups heavy cream , or half-and-half
- ½ teaspoon salt , more to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ⅛ teaspoon pepper
- 16 ounce package mini potato gnocchi
- 1-2 cups spinach , chopped
Instructions
- Saute veggies. Heat 1 Tablespoon of oil in a large pot over medium heat. Add 1/2 a diced onion, 1 cup carrots and 1 cup celery and cook for 3 to 5 minutes, or until the onions are translucent. Season with salt and pepper. Then stir in 2 teaspoons garlic and 1 Tablespoon flour and cook 1 more minute.
- Add remaining soup ingredients and simmer. Add 3 cups shredded chicken, 4 cups chicken stock, 1 1/2 cups cream, 1/2 teaspoon salt, 1/2 teaspoon Italian sesoning, 1/2 teaspoon thyme and 1/8 teaspoon pepper. Heat to boiling and then add 16 ounces gnocchi. Gently boil for 4 minutes, then turn down and simmer for 5 minutes, or until it has reached desired thickness.
- Add spinach. Add 1-2 cups spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Enjoy while warm!
Notes
Substitutions: Swap kale for spinach, or use gluten-free gnocchi if needed (DeLallo and Trader Joe's make great gluten-free versions).
Storage: This soup will keep in the refrigerator for about 3-4 days.
Nutrition
Calories: 619kcal, Carbohydrates: 38g, Protein: 33g, Fat: 37g, Saturated Fat: 20g, Cholesterol: 185mg, Sodium: 873mg, Potassium: 799mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5302IU, Vitamin C: 6mg, Calcium: 98mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
