Gnocchi was invented in 1570s Northern Italy as peasant food using leftover potato scraps—now it's restaurant luxury.
Creamy Chicken Gnocchi Soup
Dive into a bowl of comfort with this delightful Chicken Gnocchi Soup, inspired by the beloved Olive Garden classic! Featuring tender chicken, pillowy gnocchi, and a velvety cream broth, this dish is a cozy hug for your taste buds. Whip it up in no time and savor the warmth of homemade goodness!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2-3 cups baby spinach roughly chopped (480-720 ml)
- 1 cup diced carrots (240 ml)
- 1 cup diced celery (240 ml)
- 4 cloves garlic minced
- 1 cup diced onion (240 ml)
🥩Meat & Seafood(2)
- 2 cups cooked chicken shredded or cubed (480 ml)rotisserie chicken can be used
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(2)
- 2 tablespoons butter (28 g)
- 4 cups half and half (960 ml)
🫙Pantry Staples(3)
- 1/4 cup all-purpose flour (31.2 g)
- 1 pound gnocchi prepared according to the package directions (454 g)
- 2 tablespoons olive oil (30 ml)
🧂Spices & Seasonings(2)
- salt and pepper to taste
- 1 teaspoon fresh thyme (5 ml)
👨🍳 Instructions
- 1
In a Dutch oven or heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onions, celery, carrots, garlic and thyme and cook until softened, 5-10 minutes. Season to taste with salt and pepper.
- 2
Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, scraping up any browned bits on the bottom of the pan. Slowly whisk in the half and half. Stir in the chicken. Bring to a simmer and cook for 20 minutes.
- 3
Add in the prepared gnocchi and spinach. Cook until the spinach has wilted.
- 4
Taste soup and season with salt and pepper before serving.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes at medium heat to eliminate the raw flour taste while avoiding browning, which would darken your creamy soup.timing2-3 minutes
- ✓Whisk in cold chicken broth gradually (1/3 cup at a time) to prevent lumping because hot roux will seize when cold liquid hits it too quickly.technique1/3 cup increments
- ✓Add gnocchi during the last 3-4 minutes of cooking because they only need to heat through and overcooking makes them gummy and breaks apart in the soup.timing3-4 minutes
- ✓Keep soup temperature below 185°F after adding half-and-half because dairy will curdle at higher temperatures due to protein denaturation.technique185°F
- ✓Add spinach off heat or during the final 30 seconds because it wilts instantly and overcooking destroys its bright color and creates bitter compounds.timing30 seconds
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Gnocchi was invented in 1570s Northern Italy as peasant food using leftover potato scraps—now it's restaurant luxury.
Creamy Chicken Gnocchi Soup
Dive into a bowl of comfort with this delightful Chicken Gnocchi Soup, inspired by the beloved Olive Garden classic! Featuring tender chicken, pillowy gnocchi, and a velvety cream broth, this dish is a cozy hug for your taste buds. Whip it up in no time and savor the warmth of homemade goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2-3 cups baby spinach roughly chopped (480-720 ml)
- 1 cup diced carrots (240 ml)
- 1 cup diced celery (240 ml)
- 4 cloves garlic minced
- 1 cup diced onion (240 ml)
🥩Meat & Seafood(2)
- 2 cups cooked chicken shredded or cubed (480 ml)rotisserie chicken can be used
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(2)
- 2 tablespoons butter (28 g)
- 4 cups half and half (960 ml)
🫙Pantry Staples(3)
- 1/4 cup all-purpose flour (31.2 g)
- 1 pound gnocchi prepared according to the package directions (454 g)
- 2 tablespoons olive oil (30 ml)
🧂Spices & Seasonings(2)
- salt and pepper to taste
- 1 teaspoon fresh thyme (5 ml)
👨🍳 Instructions
- 1
In a Dutch oven or heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onions, celery, carrots, garlic and thyme and cook until softened, 5-10 minutes. Season to taste with salt and pepper.
- 2
Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, scraping up any browned bits on the bottom of the pan. Slowly whisk in the half and half. Stir in the chicken. Bring to a simmer and cook for 20 minutes.
- 3
Add in the prepared gnocchi and spinach. Cook until the spinach has wilted.
- 4
Taste soup and season with salt and pepper before serving.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes at medium heat to eliminate the raw flour taste while avoiding browning, which would darken your creamy soup.timing2-3 minutes
- ✓Whisk in cold chicken broth gradually (1/3 cup at a time) to prevent lumping because hot roux will seize when cold liquid hits it too quickly.technique1/3 cup increments
- ✓Add gnocchi during the last 3-4 minutes of cooking because they only need to heat through and overcooking makes them gummy and breaks apart in the soup.timing3-4 minutes
- ✓Keep soup temperature below 185°F after adding half-and-half because dairy will curdle at higher temperatures due to protein denaturation.technique185°F
- ✓Add spinach off heat or during the final 30 seconds because it wilts instantly and overcooking destroys its bright color and creates bitter compounds.timing30 seconds