Chicken Gnocchi Soup

This chicken gnocchi soup is just as good, if not better, than the popular Olive Garden version. It’s creamy, full of flavor and filling enough to be a full meal, thanks to the chicken and potato gnocchi. Not only is this soup delicious, but it’s also incredibly quick and easy, taking only 30 minutes.

5 from 1 vote

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

INGREDIENTS

2 cups cooked and diced chicken breast
1 tablespoon olive oil
1 onion finely diced
2 celery stalks chopped
2 carrots peeled and cut into matchsticks
3 cloves garlic finely chopped or minced
4 cups chicken stock
16 oz. Potato gnocchi
1 teaspoon Italian seasoning
2 cups heavy cream
2 cups lightly packed baby spinach leaves
1/4 cup parsley finely chopped, for garnishing (optional)

INSTRUCTIONS

Heat the olive oil in a large saucepan over a medium-high heat. Add the diced onion, chopped celery and carrot matchsticks. Cook, stirring, for 4 minutes or until softened. Add the garlic and Italian seasoning and cook, stirring, for 1 minute or until fragrant.
Add the chicken stock, gnocchi and cooked chicken to the saucepan. Bring to the boil, then reduce to a simmer for 5 minutes, or until the gnocchi has cooked through.
Add the heavy cream and baby spinach leaves and simmer until the spinach has wilted. Remove from heat.
Ladle the soup into serving bowls and garnish with the chopped parsley, if using.

NOTES

Storage: Store this soup in an airtight container in the fridge for up to 2 days. Reheat until piping hot using the stovetop or microwave. This soup is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.