Description
This Better Than Olive Garden Chicken Gnocchi Soup recipe is a creamy, comforting dish packed with tender shredded chicken, fluffy potato gnocchi, fresh spinach, and a flavorful blend of vegetables and herbs. With a rich broth made from chicken stock, cream, and milk, this homemade soup delivers all the warmth and deliciousness of the popular restaurant version, perfect for a cozy meal any day of the week.
Ingredients
Scale
Protein
- 1 lb chicken breasts (boneless, skinless)
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach (or frozen, thawed and drained)
Liquids
- 1 tbsp olive oil
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups whole milk
Herbs & Seasonings
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
Other
- 1 (16 oz) package potato gnocchi
- 1/4 cup grated Parmesan cheese (optional for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook them in the pot for 7-8 minutes per side until browned and fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.
- Sauté Aromatics and Vegetables: In the same pot, add diced onion and minced garlic. Sauté for 2-3 minutes until the onion softens and becomes translucent. Then add diced carrots, celery, dried thyme, dried parsley, salt, and black pepper. Cook everything together for about 5 minutes, stirring occasionally.
- Simmer the Broth: Pour in the chicken broth, heavy cream, and whole milk. Stir well to combine and bring the mixture to a gentle simmer over medium heat.
- Add the Gnocchi: Stir in the potato gnocchi and continue cooking for 3-4 minutes until the gnocchi float to the top, indicating they are cooked through.
- Finish the Soup: Return the shredded chicken to the pot and stir in the fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm and enjoy this rich, creamy homemade soup.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, though this will slightly change the texture.
- If using frozen spinach, be sure to thaw and thoroughly drain it to avoid excess water in the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding Parmesan cheese at the end adds a nice savory finish but is optional based on preference or dietary restrictions.
