Description
A warm, comforting, and creamy soup filled with tender gnocchi, shredded chicken, and vibrant vegetables, reminiscent of Olive Garden’s classic dish.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 small yellow onion, finely diced
- 1 cup diced celery
- 1 cup shredded carrots
- 3 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 pound potato gnocchi
- 2 cups fresh baby spinach
- 2 cups half-and-half
- Grated Parmesan cheese, optional
- Chopped parsley or thyme, optional
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add onion, celery, and carrots; cook for 5–7 minutes until softened.
- Stir in garlic, thyme, nutmeg, salt, and pepper; cook for 1 minute.
- Sprinkle flour over the vegetables, stir, and cook for 1–2 minutes to create a roux.
- Gradually whisk in chicken broth, bring to a gentle boil.
- Add shredded chicken and gnocchi; simmer for 4–5 minutes until gnocchi floats.
- Reduce heat, stir in half-and-half and spinach; allow spinach to wilt for 1 minute.
- Taste and adjust seasoning. Serve hot, optionally garnished with cheese and herbs.
Notes
For a healthier version, substitute half-and-half with lighter milk or almond milk. Make ahead for better flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg