Does soup get any more comforting than this? This Creamy Chicken and Gnocchi Soup makes for the perfect dinner any day of the week and it’s definitely one of those things everyone can agree on. It’s the perfect ending to a long work day or busy day with the family. This is a one pot soup that comes together quickly and you’ll love how hearty and perfectly creamy it is. Autumn days just got a whole lot better now that we’ve added this soup to the to-do list!
To be honest I’m actually not a big fan of Olive Garden anymore, my brother-in-law jokes that it tastes like microwave Italian food and that’s probably about accurate…buuuuut I will always love their soup, salad and breadsticks. So today I’ve finally finished off the last of the four copycat Olive Garden Soups with this recipe and of course the homeamde version is even better! One thing I thought I’d mention is that if you don’t like a lot of Gnocchi then just use about 2/3 of the package because there is quite a bit in there, I’d be fine with that much but I know people love the gnocchi. Also I did use a store-bought gnocchi this time, just the shelf stable kind (Dellalo is pretty good) but I’d highly recommend using frozen if you can get a hold of it or better yet making it from scratch if you have time. I’m sure homemade would just make this delicious soup that much better. Next time I’m definitely going to have to try it!
- 1 1/4 cups finely chopped onion
- 1 cup small diced carrot
- 1 cup small diced celery
- 1 Tbsp olive oil
- 3 cloves garlic, minced (1 Tbsp)
- 2 (14.5 oz) cans chicken broth
- 1/2 teaspoon dried rosemary
- 1/2 tsp dried thyme or fresh
- 1/8 teaspoon nutmeg
- Salt and freshly ground black pepper
- 1 lb boneless skinless chicken breast pounded evenly to nearly ½-inch thickness
- 1 (16 ounce) package potato gnocchi or homemade gnocchi
- 5 Tbsp butter
- 6 Tbsp all-purpose flour
- 2 cups milk, then more to thin as needed
- 1/3 cup heavy cream
- 2 cups packed fresh spinach, roughly chopped
- Shredded Romano cheese, for serving (optional)
- Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. Add onion, carrot and celery and sauté 6 minutes, add garlic sauté 1- 2 minutes longer. Pour in broth, add rosemary, thyme, nutmeg and season with salt and pepper to taste. Add in chicken and bring soup to a boil, reduce heat to medium-low, cover and allow to simmer until chicken is cooked through (it should register 165 in center), about 8 - 12 minutes.
- Meanwhile, while chicken is cooking, melt butter in medium saucepan over medium heat. Add flour, cook and stir constantly 1 minute. While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps. Season with salt and pepper to taste. While whisking constantly, cook until mixture thickens and lightly boils. Stir in cream, remove from heat.
- Once chicken in soup has cooked through remove chicken from soup and allow chicken to rest 5 minutes then dice or shred into pieces. (If veggies aren't nearly soft let that soup simmer a few minutes longer before adding gnocchi) Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. Stir milk mixture into broth mixture, add in chicken and spinach. Cook, while stirring frequently, 1 - 2 minutes longer. Serve warm with Romano cheese if desired.
- Recipe source: Cooking Classy