Description
This chicken gnocchi soup recipe is even better than the Olive Garden! It’s ready in 20 minutes and packed with juicy shredded chicken, sun-dried tomatoes, spinach, and tender potato gnocchi in a creamy broth.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 yellow onion (diced)
- ½ cup carrots (finely chopped)
- 2 stalks celery (finely chopped)
- 2 sun-dried tomatoes in a jar (chopped)
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 2 cloves garlic (crushed)
- 4 to 6 cups chicken broth
- ½ teaspoon dried thyme
- ¼ teaspoon mustard powder
- 16 ounces potato gnocchi
- 2 to 3 cups chopped or shredded cooked chicken
- 1 cup heavy cream
- 1 cup half and half
- 1 cup baby spinach
Instructions
- Melt butter in a Dutch oven or soup pot over medium-high heat. Add onion, carrots, celery, and sun-dried tomatoes, and season with salt and pepper. Cook, stirring for 3-4 minutes. Add the garlic and cook, stirring for 30 seconds.
- Pour in the chicken broth and, using a wooden spoon, scrape any browned bits from the bottom of the pot. Add the thyme and mustard powder, and bring the broth to a boil.
- Gently add the gnocchi and chicken to the boiling broth. Stir to prevent the gnocchi from sticking. Reduce heat and simmer until the gnocchi start to float, or cook according to package directions.
- Stir in the heavy cream, half and half, and baby spinach. Simmer for 2 minutes or until the spinach is wilted. Remove from heat and taste for salt and pepper; adjust as needed.
- Serve while warm, sprinkled with extra cracked black pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 466
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 100 mg