Description

This Better Than Olive Garden Chicken Gnocchi Soup recipe is a creamy and comforting soup that’s perfect for a cozy night in. Loaded with tender chicken, pillowy gnocchi, and fresh spinach, it’s a hearty dish that will warm you from the inside out.

Ingredients

Main Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup diced celery
1/2 cup shredded carrots
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
1 1/2 cups cooked shredded chicken
1 (16-ounce) package potato gnocchi
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, chopped

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, garlic, celery, and carrots, and sauté until tender, about 5–7 minutes.
Make Roux: Stir in the flour and cook for 1–2 minutes to form a roux.
Add Liquids: Slowly whisk in the chicken broth, followed by the milk and cream, stirring constantly until smooth. Bring to a gentle simmer.
Cook Soup: Add the shredded chicken, gnocchi, thyme, salt, and pepper. Simmer for 10–12 minutes, or until the gnocchi are tender and begin to float.
Finish: Stir in the chopped spinach and cook for another 2–3 minutes until wilted. Serve hot with crusty bread if desired.

Notes

You can use rotisserie chicken for convenience.
For a lighter version, substitute half-and-half for the cream.
This soup thickens as it sits—add a splash of broth or milk to loosen when reheating.