Description

This Better Than Olive Garden Chicken Gnocchi Soup offers a creamy, comforting bowl filled with tender chicken, fluffy potato gnocchi, fresh spinach, and a flavorful blend of vegetables and herbs. A delightful homemade version of the classic restaurant favorite, perfect for cozy dinners.

Ingredients

Chicken and Broth

1 lb chicken breasts (boneless, skinless)
1 tbsp olive oil
3 cups chicken broth

Vegetables and Seasonings

1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt (to taste)
1/4 tsp black pepper (to taste)

Dairy and Gnocchi

2 cups heavy cream
2 cups whole milk
1 (16 oz) package potato gnocchi
2 cups fresh spinach (or frozen, thawed and drained)
1/4 cup grated Parmesan cheese (optional for garnish)

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Instructions

Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook each side for 7-8 minutes until browned and fully cooked through.
Shred the Chicken: Remove the cooked chicken from the pot and allow it to cool slightly. Once cool, shred the chicken with two forks.
Prepare the Soup Base: In the same pot, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant.
Add Vegetables and Herbs: Add diced carrots, celery, dried thyme, dried parsley, salt, and pepper to the pot. Cook for about 5 more minutes, stirring occasionally to meld the flavors.
Simmer the Broth: Pour in the chicken broth, heavy cream, and whole milk. Stir well and bring the mixture to a gentle simmer.
Add the Gnocchi: Stir in the potato gnocchi and cook for 3-4 minutes until they float to the top, indicating they are cooked through.
Finish the Soup: Return the shredded chicken to the pot, add fresh spinach, and cook for 2-3 minutes until the spinach has wilted.
Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm and enjoy your comforting soup.

Notes

For a lighter option, substitute half-and-half for the heavy cream.
You can use frozen spinach; just make sure to thaw and drain it before adding.
Feel free to add a pinch of red pepper flakes for some heat.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
Use fresh gnocchi for the best texture, but frozen will work as well—just adjust cooking time accordingly.