Creamy Chicken Gnocchi Soup

Easy Chicken Gnocchi Soup is a combination of potato gnocchi, carrots, celery, garlic, spinach, and tender chicken in a creamy, seasoned broth.

Course Soup

Cuisine Italian

Keyword chicken and gnocchi soup, chicken and gnocchi soup olive garden, chicken gnocchi soup, chicken gnocchi soup recipe, gnocchi soup, how to make chicken and gnocchi soup, how to make chicken gnocchi soup, how to make olive garden chicken and gnocchi soup, how to make olive garden chicken gnocchi soup, olive garden chicken gnocchi soup, what is chicken gnocchi soup

Prep Time 10

Cook Time 25

Servings

Calories 452kcal

Author Beth Pierce

Ingredients

3 tablespoons butter
1 small yellow onion chopped
2 celery ribs chopped
2 medium carrots peeled and chopped
3 cloves garlic minced
3 tablespoons flour
2 cups half n half
4 cups low-sodium chicken broth
2 teaspoons chopped fresh thyme
2½ cups diced cooked chicken cut into bite-size pieces
16 ounces potato gnocchi
3 cups fresh baby spinach long stems trimmed
Red pepper flakes optional
Salt and freshly ground black pepper to taste

Instructions

In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots, and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.
Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half-and-half and chicken broth, alternating between the two.
Bring the mixture to a gentle boil and then simmer until thickened, about 10 minutes. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for about 5 minutes.
Stir in the spinach and red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
To freeze, first cool completely. Then, ladle into zipper freezer bags or a sturdy freezer container. Freeze for up to 3 months. Soups with dairy in them may change consistency when frozen. Thaw in the fridge overnight. It is best to reheat them slowly over low heat.

Nutrition