Chicken Gnocchi Soup

Total Time Prep: 15 min. Cook: 25 min.
Yield 2 quarts
Test Kitchen Approved
This creamy chicken gnocchi soup tastes just as good as Olive Garden's! Our copycat recipe uses leftover cooked chicken and store-bought potato gnocchi, so the one-pot soup is ready to eat in under 30 minutes.

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup finely chopped celery
  • 1 cup shredded carrots
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 5 cups chicken broth
  • 1 package (16 ounces) potato gnocchi
  • 1-1/2 cups cubed cooked chicken breast
  • 1 cup fresh baby spinach
  • 1 cup heavy whipping cream
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sliced chives

Directions

  1. In a Dutch oven, melt butter over medium heat. Add celery, carrots, onion and garlic; cook and stir until crisp-tender, 4-6 minutes. Stir in flour until blended. Gradually whisk in broth. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-5 minutes, stirring occasionally.
  2. Stir in gnocchi and chicken. Cook until gnocchi is heated through and tender, 4-6 minutes. Reduce heat to medium-low. Stir in spinach, cream, thyme, salt and pepper; heat through. Garnish with chives.

Nutrition Facts

1 cup: 362 calories, 19g fat (11g saturated fat), 78mg cholesterol, 1058mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 14g protein.

My family loves making soup because it’s a great way to use up vegetables, and we’ll have leftovers for days. I made this copycat Olive Garden chicken gnocchi soup once and knew I needed the recipe in my soup Rolodex! —Risa Lichtman, Portland, Oregon
Recipe Creator

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