Description
This creamy Chicken Gnocchi Soup is easy to make at home and tastes just like the famous Olive Garden version. Perfect for using fresh or leftover chicken on the stovetop or in the Crock Pot.
Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- 1/2 cup carrots, julienned
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- 1/2 teaspoon thyme
- 1/2 teaspoon mustard powder
- 1 lb boneless skinless chicken breasts (or 2 cups cooked diced chicken)
- Salt and pepper, to taste
- 16 oz potato gnocchi
- 1 cup fresh spinach, chopped
- Red pepper flakes, optional
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in flour and cook for 2 minutes until lightly golden.
- Add chicken broth and half-and-half gradually, stirring constantly.
- Add thyme and mustard powder.
- Season chicken with salt and pepper and add to the soup. Bring to a gentle boil and simmer 10–15 minutes until cooked.
- Remove chicken, dice, and return to soup. Simmer to thicken.
- Add gnocchi and cook about 5 minutes.
- Reduce heat and add spinach, red pepper flakes, and additional seasoning. Simmer 1 minute and serve.
Notes
- The soup thickens as it simmers.
- Sausage can be substituted for chicken.
- Half-and-half is equal parts milk and cream.
- Mustard powder enhances flavor without tasting like mustard.
- Crock Pot method available by omitting flour and thickening at the end with cornstarch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American