Chicken & gnocchi soup, you won’t miss Olive Garden with this homemade version!
This chicken and gnocchi soup is super easy and comforting. It comes together so quickly which makes it the ideal weeknight fall and winter dinner. Also, it makes for great leftovers which is always a huge bonus.
The soup itself is also quick and simple. I just baked two chicken breasts and cut it into tiny pieces to throw into the soup. However, feel free to grab a rotisserie chicken and chop that up. It also has some diced onion, celery, shredded carrots, garlic, thyme, chicken stock, spinach and heavy cream.
Let me know if there’s any other restaurant recipes you’d like to see me re-create!Print
2 tbsp olive oil
1/2 a yellow onion, diced
1 cup shredded carrots
1 cup celery, diced
2 cloves garlic, minced
1 tsp fresh thyme leaves
1 tsp Italian seasoning
4-5 cups chicken broth or stock
2 cups cooked chicken, chopped into small pieces
1 lb gnocchi
salt and pepper to taste
2 cups baby spinach, roughly chopped
1 & 1/3 cup heavy cream, or Ripple brand half and half to make it dairy-free
grated parmesan cheese for topping, optional
Add the oil to a large soup pot with the onion, celery, and carrots over medium heat.
Let cook for about 4-5 minutes, stirring occasionally. Add garlic and thyme and let cook for another minute.
Add in the Italian seasoning, chicken, chicken stock, gnocchi , salt and pepper. Bring to a boil.
Reduce to a simmer and cook for 8-10 minutes, stirring occasionally.
Mix in the spinach and heavy cream. Let cook for 3-5 more minutes to warm.
Taste and add more seasonings if needed.
Ladle into bowls, top with grated parmesan if desired and enjoy!