Easy Chicken Gnocchi Soup
User Reviews
5
2 reviews
Excellent
Easy Chicken Gnocchi Soup
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A hearty and delicious Olive Garden copycat recipe that you can easily make at home in less than 1 hour!
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Ingredients
- 4 lices Bacon chopped
- 1 small onion diced (about 1 cup
- 1 medium celery diced, stalk
- 1 medium carrot peeled and grated
- 1 clove garlic minced (about 1 teaspoon
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh
- 1 tablespoon basil fresh
- 2 tablespoons butter salted
- 2 tablespoons all-purpose flour
- 4-6 cups chicken broth
- 3 cups chicken cooked and shredded
- 1 (16-ounce) potato gnocchi package
- 2 cups half-and-half cream
- kosher salt to taste
- ground black pepper to taste
- 1 cup spinach or more to taste, chopped, fresh
- ½ cup Parmesan Cheese freshly grated
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.
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
Show Details
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%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 501 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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