Chicken and Gnocchi Soup

This rich and creamy chicken and gnocchi soup is inspired by Olive Garden’s version. Served with a hearty bread for dipping, it’s a perfect cool weather meal.

Servings per Recipe: 6 servings

Calories per Serving: 387

Prep Time: 10

Cook Time: 20

Total Time: 30

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5 from 1 vote

Ingredients

4 tablespoons butter
½ cup celery, chopped
2 garlic cloves, minced
1 onion, diced
1 red bell pepper, diced
4 tablespoons flour
1-½ cups half and half
1-½ cups milk
28 ounces chicken broth
1 cup cooked chicken, diced or shredded
1 pound potato gnocchi
1 cup fresh spinach, chopped
½ teaspoon dried thyme
½ teaspoon dried parsley
salt and pepper to taste
Freshly grated Parmesan cheese for garnish, optional

Instructions

Start the soup base by melting the butter in a large soup pan. Sauté onion, pepper, garlic, and celery in butter until translucent and tender.
Add flour and stir until vegetables are coated with flour. Continue cooking over low heat, stirring constantly, for 1 minute.
Add milk and half and half. Cook over medium heat, stirring regularly, until mixture starts to thicken.
Add chicken broth and again cook over medium heat, stirring regularly, until mixture thickens to desired consistency (soup should be chowder-like in consistency).
Cook gnocchi according to package instructions and drain.
Add chicken, gnocchi, spinach, thyme, and parsley to soup base and stir gently. When soup is heated through, salt and pepper to taste and serve with Parmesan cheese on top.

Notes

Vegetarian adaptation: I enjoy a vegetarian version of this soup by substituting vegetable broth for the chicken broth and omitting the chicken.

Nutrition