Go Back

Better Than Olive Garden Chicken Gnocchi Soup

A creamy and comforting chicken gnocchi soup packed with tender chicken, pillowy gnocchi, and vibrant vegetables in a luscious broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive oil
  • 1 pound Chicken breast, diced (or shredded for a more tender bite)
  • 1 Medium onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 2 cups Fresh spinach
  • 4 cups Chicken broth
  • 1 pound Gnocchi (store-bought or homemade)
  • 1 cup Heavy cream
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried sage
  • Salt and pepper to taste

Method
 

Cooking the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced chicken breast and cook for about 5-7 minutes until lightly browned and cooked through. Remove the chicken from the pot and set aside.
  2. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables are tender and fragrant.
  3. Pour in the chicken broth, followed by the thyme and sage. Bring the mixture to a gentle simmer.
  4. Add the gnocchi to the pot. Cook according to the package instructions, usually around 2-3 minutes until they float to the surface.
  5. Reduce the heat to low, then stir in the heavy cream and fresh spinach. Let the soup simmer for an additional 5 minutes until the spinach wilts. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and enjoy the delightful flavors of your homemade chicken gnocchi soup!

Notes

Leftover Chicken Gnocchi Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding broth or water if needed to adjust consistency.