Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)

Chicken and Gnocchi Soup is the coziest way to warm up this season! It's filled with lots of potato gnocchi dumplings, tender pieces of chicken, fresh colorful veggies (like spinach and carrots) and it's all bathing in a rich and creamy broth. You just can't go wrong with this soup!

Course: Soup
Cuisine: Italian
Keyword: Chicken Gnocchi Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Calories: 573 kcal
Author: Jaclyn

Ingredients

  • 1 1/4 cups finely chopped yellow 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 low-sodium chicken broth
  • 1/2 teaspoon dried rosemary
  • 1/2 tsp dried thyme
  • 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 oz) pkg 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)

Instructions

  1. 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. 
  2. Pour in broth, add rosemary, thyme, nutmeg and season with salt and pepper to taste. 
  3. 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.
  4. Meanwhile, while chicken is cooking, melt butter in medium saucepan over medium heat. Add flour, cook and stir constantly 1 minute.
  5. While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps. Season with salt and pepper to taste. 
  6. While whisking constantly, cook until mixture thickens and lightly boils. Stir in cream, remove from heat.
  7. Once chicken in soup has cooked through remove chicken from soup and allow chicken to rest 5 minutes then dice or shred into pieces (iIf veggies aren't nearly soft let that soup simmer a few minutes longer before adding gnocchi). 

  8. Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. 
  9. Stir milk mixture into broth mixture, add in chicken and spinach. Cook, while stirring frequently, 1 - 2 minutes longer. 
  10. Serve warm with Romano cheese if desired.

Recipe Notes

  1. Use fresh spinach for best results, skip the frozen kind here. It will turn out mushy.
  2. Substitute shredded rotisserie chicken her in place of cooking the chicken in the soup. Cook veggies until tender and add chicken after cooking gnocchi.
  3. I used a store-bought gnocchi this time (just the shelf stable kind) but to make it even better look for frozen gnocchi if you can get a hold of it or better yet try making it from scratch if you have time.
  4. Recipe source: Cooking Classy