Creamy Lightened-up Chicken Gnocchi Soup (One Pot)

Name: Creamy Lightened-up Chicken Gnocchi Soup (One Pot)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 1 Tbsp olive oil (15g); 1.5 lb. boneless skinless chicken breast; 1 Tbsp unsalted butter (15g); 3 large carrots (250g); 3 large celery stalks (140g); 1 medium yellow onion (172g); 3 Tbsp cornstarch (24g); 2 (12-oz. cans) low fat evaporated milk (708g); 1 Tbsp Italian seasoning; 1/4 tsp celery salt; 1/4 tsp black pepper; 3 cloves garlic; 32 oz. fat free chicken broth; 16 oz. potato gnocchi; 4 oz. baby spinach; 3.5 cups frozen cauliflower florets (297g); fresh parsley; grated Parmesan cheese

User Reviews

5.0

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12
Calories
270 kcal
Course
Main Course
Cuisine
Italian

Creamy Lightened-up Chicken Gnocchi Soup (One Pot)

Heidi Hunt

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This Creamy Lightened-up Chicken Gnocchi Soup is a total Olive Garden copycat. It's much lighter but still creamy, hearty, and incredibly delicious. Plus, it only requires one pot so clean up is a breeze!

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Ingredients

Servings

1 Tbsp olive oil (15g)
1.5 lb. boneless skinless chicken breast cut into 1-inch pieces
1 Tbsp unsalted butter (15g)
3 large carrots (250g) diced
3 large celery stalks (140g) diced
1 medium yellow onion (172g) diced
3 Tbsp cornstarch (24g)
2 (12-oz. cans) low fat evaporated milk (708g)
1 Tbsp Italian seasoning
1/4 tsp celery salt
1/4 tsp black pepper
3 cloves garlic minced
32 oz. fat free chicken broth
16 oz. potato gnocchi
4 oz. baby spinach
3.5 cups frozen cauliflower florets (297g)
fresh parsley for serving
grated Parmesan cheese for serving

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Instructions

To a Dutch oven or large pot, heat the olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4-5 minutes. Remove to a plate and set aside.
Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
Stir in the Italian seasoning, celery salt, pepper, and garlic until combined.
Splash two tablespoons of evaporated milk into a small bowl or cup. Add the cornstarch and whisk to form a cornstarch slurry.
Add the cornstarch slurry, remaining evaporated milk, and chicken broth. Bring the liquid to a boil for a brief second (necessary for thickening), then reduce heat, partially cover the pot, and let simmer for 10 minutes to thicken.
Stir in the gnocchi and cauliflower. Continue to simmer with the pot partially covered, until the gnocchi is tender and cooked through, about 8 to 10 minutes.
Remove the pot from heat and stir in the chicken and spinach.
Taste check and add additional salt, pepper, or seasonings as needed.
Serve hot with a sprinkle of parmesan, parsley, and a few cracks of black pepper.

Equipments used:

Notes

To store: Refrigerate soup in an airtight storage container for up to 5-6 days.
To freeze: Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
To reheat: Gently reheat soup in a pot on the stovetop over medium-low heat, adding splashes of broth or water as needed to thin the soup. You can also reheat leftovers in the microwave.

Nutrition Information

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Serving 1heaping cup (264g) Calories 270kcal (14%) Carbohydrates 26.1g (9%) Protein 24.8g (50%) Fat 7.4g (11%) Saturated Fat 2.9g (15%) Fiber 2.5g (10%) Sugar 9.7g (19%)