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–+ servings
Bowl of Olive Garden Chicken Gnocchi Soup with herbs and ingredients

Chicken Gnocchi Soup

A comforting, creamy soup filled with tender gnocchi, shredded chicken, and fresh spinach, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables and Aromatics
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced substitute 1/2 teaspoon garlic powder in a pinch
  • 2 medium carrots, diced
  • 2 stalks celery, diced
Herbs and Broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 6 cups chicken broth low-sodium if you plan to salt later
Main Ingredients
  • 2 cups cooked chicken, shredded rotisserie or leftover roast chicken works great
  • 1 package (16 oz) potato gnocchi fresh or refrigerated
  • 2 cups fresh spinach baby spinach wilts fastest
  • 1 cup heavy cream for lighter soup use half-and-half
  • Salt to taste
  • Black pepper to taste
  • Grated Parmesan cheese for serving (optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté 4 to 5 minutes until the vegetables begin to soften and the onion becomes translucent.
  3. Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
  4. Sprinkle the dried thyme and dried basil over the vegetables and stir to coat. Toast the herbs briefly to bloom their flavor.
Cooking
  1. Pour in the chicken broth and bring the pot to a boil.
  2. Reduce the heat so the broth is at a gentle simmer. Add the shredded chicken and the gnocchi.
  3. Cook for 5 to 7 minutes, stirring occasionally, until the gnocchi rise to the surface and are tender to the bite. Taste one to check for doneness.
  4. Lower the heat, then stir in the fresh spinach and heavy cream. Warm for 2 to 3 minutes until the spinach wilts and the soup is heated through. Avoid boiling once the cream is added.
  5. Taste and season with salt and black pepper as needed.
Serving
  1. Serve hot with grated Parmesan on top if you like.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 4g

Notes

If you want a gluten-free bowl, choose a certified gluten-free gnocchi or make potato gnocchi from scratch. For a dairy-free swap, replace heavy cream with canned coconut milk (flavor will change). Store leftovers in an airtight container for 3 to 4 days. Reheat gently to avoid cream separation.

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