Chicken & Gnocchi Soup
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Chicken & Gnocchi Soup
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This creamy ONE POT Olive Garden Chicken Gnocchi Soup is simple, easy and delicious loaded with pillowy gnocchi, juicy chicken, aromatic veggies. This easy Chicken Gnocchi Soup is wonderfully rich, and comforting with a fraction of the calories of the original! Most of the prep time is hands off simmering for an ideal weeknight dinner which makes equally fabulous leftovers - and did I say one pot already?
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Ingredients
- 1/2 large onion chopped
- 1 cup chopped celery
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves minced
- pinch-1/4 teaspoon red pepper flakes (optional)
- 1/3 cup flour
- 4 cups low sodium chicken broth
- 3 cups milk
- 2 tablespoons cornstarch
- 1 lb. boneless chicken thighs or breasts pounded to an even thickness*
- 1 teaspoon Dijon mustard
- 1 bay leaf
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried thyme, dried oregano, salt, pepper
Add later:
- 2-3 cups half and half
- 1 oz. pkg. potato gnocchi**
- 1 cup matchstick carrots
- 2 1/2 cups packed chopped spinach
Instructions
- Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
- Turn heat to low and stir in chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Add chicken, Dijon, bay leaves and all seasonings.
- Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork. Remove chicken to a cutting board and shred when cool enough to handle.
- Meanwhile, add half and half to the soup and bring to a simmer. Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked. Stir in spinach and shredded chicken and heat through, approximately 1 minute.
- Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less “chunky” soup and warm through.
- Garnish individual servings with Parmesan and fresh parsley if desired.
Notes
- *May substitute 2 1/2 cups shredded rotisserie chicken. If using shredded chicken, do NOT add chicken to simmering soup, instead add it when the recipe calls for shredded chicken.
- **Look for potato gnocchi in the refrigerated or frozen foods section. If using frozen gnocchi, do NOT thaw before adding to soup.
- ***May sub chopped or sliced carrots and sauté them with the celery and onion.
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