5.0 from 3 votes
Easy Chicken Gnocchi Soup
A hearty and delicious Olive Garden copycat recipe that you can easily make at home in less than 1 hour!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 people
Calories: 501 kcal
Course:
Lunch , Dinner
Cuisine:
Italian , American
Ingredients
- 4 lices bacon, chopped
- 1 small onion, diced (about 1 cup)
- 1 medium stalk celery, diced
- 1 medium carrot, peeled and grated
- 1 clove garlic, minced (about 1 teaspoon)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh basil
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4-6 cups chicken broth
- 3 cups cooked and shredded chicken
- 1 (16-ounce) package potato gnocchi
- 2 cups half-and-half cream
- Kosher salt and ground black pepper, to taste
- 1 cup chopped fresh spinach (or more to taste)
- ½ cup freshly-grated Parmesan cheese
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave one tablespoon of bacon grease in the pot; drain off the rest.
- Add the onion, celery, and carrot to the pot. Cook, stirring regularly, until the onion is translucent, about 6-8 minutes. Add the garlic, rosemary, thyme and basil; cook, stirring constantly, for 1 more minute. Stir in the butter until it melts. Sprinkle flour over all, and continue cooking and stirring for 1 more minute.
- Gradually add 4 cups of chicken broth and bring to a boil. Reduce heat to low so that the soup is at a simmer. Stir in the chicken and gnocchi and continue simmering for about 5-10 more minutes, or until the gnocchi is tender. Stir in the half-and-half, spinach and Parmesan. Continue cooking and stirring over low heat just until the spinach wilts and the soup is warmed through. Thin with additional broth, if necessary. Taste and season with salt and pepper.
- Ladle into bowls and garnish with reserved bacon and additional fresh herbs, if desired.
Cup of Yum
Notes
- This recipe calls for cooked, diced or shredded chicken. I typically use the meat from a store-bought rotisserie chicken for a shortcut, but you can make your own chicken broth at home and use the meat from the broth if you prefer. You can also just boil your own chicken breasts or thighs in advance and use that cooked, shredded meat in the soup. You'll need a total of about 1 ½ pounds of raw, boneless, skinless chicken breasts or thighs to equal about 3 cups of cooked, shredded meat.
Nutrition Information
Serving
1/6 of the soup
Calories
501kcal
(25%)
Carbohydrates
36g
(12%)
Protein
34g
(68%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
116mg
(39%)
Sodium
1211mg
(50%)
Potassium
439mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2688IU
(54%)
Vitamin C
4mg
(4%)
Calcium
233mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 501
% Daily Value*
| Serving | 1/6 of the soup | |
| Calories | 501kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 1211mg | 50% |
| Potassium | 439mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2688IU | 54% |
| Vitamin C | 4mg | 4% |
| Calcium | 233mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.