Chicken Gnocchi Soup
This Chicken Gnocchi Soup is a warm, hearty and comforting meal perfect for chilly days or anytime you crave a hot, homemade meal.
Servings: 8
Calories: 311kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 2 teaspoons thyme
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 1/4 teaspoon red pepper flakes plus more to taste
- 16 ounces gnocchi
- 1 cup chopped spinach
- 1 cup half and half plus more to taste
Instructions
- Heat olive oil over medium heat and add onions, carrots, and celery. Cook until tender. Add garlic and cook for another minute until the garlic is fragrant.
- Add flour and stir to coat the veggies.
- Slowly add chicken broth while stirring the veggies. Bring to a boil and then reduce to a low simmer. Add chicken, thyme, salt, pepper, and red pepper flakes. Stir, cover, and cook for about 5 minutes or until the chicken is cooked through.
- Add gnocchi and stir to combine. Cook for the amount of time listed on the gnocchi package. The one we used was 3 minutes.
- Add spinach and half and half. Cook until the spinach wilts slightly. If the soup is on the thicker side, add a little more half and half. If the soup is too thin, simmer uncovered until it reaches the desired consistency.
Notes
- Store leftovers in an airtight container in the fridge.
- When reheating leftovers, you may need to add a little milk or half and half to get the right consistency.
- Serve with salad and breadsticks for a fun Olive Garden copycat dinner!
Nutrition
Calories: 311kcal | Carbohydrates: 30g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 657mg | Potassium: 588mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4354IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 3mg