Chicken Gnocchi Soup; it’s what’s for dinner

August 25, 2019

Chicken Gnocchi Soup; it’s what’s for dinner

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Chicken Gnocchi Soup

One of the signature soups at The Olive Garden is their Chicken Gnocchi Soup. It’s a delicious combination of heavy cream, chicken, spinach, carrots, cheese, seasonings, and potato gnocchi with a few other ingredients sprinkled in. Instead of spending money on an expensive family dinner out, try making this meal at home for everyone to enjoy without the restaurant prices. To make it even more like the restaurant experience, pair the soup with a side salad and breadsticks for a family meal perfect for the cooler weather of fall and winter.

 

If you are like me and love soups, I highly recommend pinning this one now!   I make at least one batch of soup every single week, all year round, so at least 52 per year, and this one makes a repeat appearance, it’s that good. 

 

Chicken Gnocchi Soup Pin image in post

 

Easy to make Chicken Gnocchi Soup

Prepare all the ingredients before you start.

 

Heat the oil in a large soup pot or dutch oven.

 

Add chopped vegetables and saute until just beginning to soften.

 

Pour in cream and chicken stock.

 

Add gnocchi and let simmer 4-5 minutes

 

Stir in baby spinach leaves and cook until wilted

 

Creamy chicken and gnocchi soup in a large bowl served for dinner
Soup’s On!

 

Creamy chicken and gnocchi soup in a large bowl served for dinner

Chicken Gnocchi Soup

Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Chicken Gnocchi Soup
Cook Time: 45 minutes
Servings: 6 people
Calories: 533kcal

Ingredients

  • 2 boneless skinless chicken breasts cooked and shredded
  • 1 Tbsp olive oil
  • 1 small onion chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 2 whole carrots shredded
  • 4 cups chicken broth store bought or homemade
  • 2 cups heavy whipping cream
  • 1/2 cup Parmesan cheese
  • 16 oz potato gnocchi fresh or frozen
  • 6 oz baby spinach leaves
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 3 Tbsp Italian seasoning
  • 1 tsp salt
  • 2 tsp pepper

Instructions

  • Boil the chicken until it is cooked through then remove from the pan and shred the chicken
  • Meanwhile, heat the olive oil in a large pot over medium heat
  • Cook the onion, celery, garlic, and carrots in the hot oil over medium heat until the onion is translucent, about 5 minutes
  • Stir in the shredded chicken, chicken broth, heavy cream, and Parmesan cheese
  • Stir the gnocchi into the simmering soup and cook until they begin to float, about 3-4 minutes. Don't over cook or they will become mushy.
  • Stir in the spinach and cook until it has wilted, about 3 minutes
  • Whisk the cornstarch into cold water until it's smooth
  • Stir the cornstarch mixture into the simmering soup
  • Cook, stirring occasionally, until the soup thickens slightly, about 5 minutes
  • Add Italian seasoning, salt, and pepper.

Nutrition

Serving: 1cup | Calories: 533kcal | Carbohydrates: 36g | Protein: 18g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 138mg | Sodium: 1465mg | Potassium: 599mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4089IU | Vitamin C: 21mg | Calcium: 258mg | Iron: 5mg

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