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Chicken Gnocchi Soup Recipe
Creamy Chicken Gnocchi Soup is the Olive Garden copycat you can easily make at home in just 30 minutes. Tender chicken, pillowy gnocchi and veggies all swimming in a creamy chicken broth.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, lunch, Soup
Cuisine:
American
Keyword:
chicken gnocchi Soup, chicken soup, gnocchi
Servings:
8
Calories:
223
kcal
Author:
Kellie
Cost:
$12
Equipment
1 stock pot
Ingredients
4
slices
bacon
1
cup
chopped onion
1/2
cup
chopped celery
1/2
cup
minced carrot
3
garlic cloves
minced
2
tablespoons
Italian Seasoning
1
teaspoon
garlic powder
1
teaspoon
onion powder
3
tablespoons
cornstarch
3
cups
chicken stock
1 1/3
cups
half and half or heavy cream
2
cups
shredded cooked chicken breast
2
1 pound
packages gnocchi
2 1/2
cups
fresh baby spinach
Instructions
Heat a large dutch oven over medium heat and add the bacon to the pan, cooking until crisp.
Remove the bacon and transfer to a paper towel lined plate to cool.
Add the onion to the pot and cook for 1-2 minutes or until beginning to soften.
Stir in the celery and carrot. Cook for 2 minutes longer.
Add the garlic and cook for 1 minute. Stir in the Italian Seasoning, garlic powder, onion powder and corn starch. Continue cooking for 2-3 minutes.
Stir in the chicken stock and bring the soup to a boil. Turn the heat to low and simmer for 5 minutes.
Stir in the half and half, chicken and gnocchi continuing to simmer for 3-5 minutes.
Add the spinach, salt and pepper to taste, stirring to combine.
Crumble the bacon and sprinkle on top.
Serve immediately.
Notes
Chicken Gnocchi Soup is best served soon after cooking but leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
Calories:
223
kcal
|
Carbohydrates:
13
g
|
Protein:
15
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.01
g
|
Cholesterol:
50
mg
|
Sodium:
273
mg
|
Potassium:
400
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
2430
IU
|
Vitamin C:
6
mg
|
Calcium:
93
mg
|
Iron:
2
mg