Creamy Chicken Gnocchi Soup
This soul-warming Chicken Gnocchi Soup combines pillowy potato dumplings with tender chicken in a silky, flavorful broth. Inspired by the famous Olive Garden version but elevated with fresh ingredients and deeper flavors, this comforting soup delivers warmth in every spoonful and can be ready in under an hour.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Whisk
- Cutting Board
- Chef's Knife
Ingredients
For the Base
- 2 tablespoons olive oil
- 4 strips bacon chopped (use turkey bacon for a lighter option)
- 1 medium onion diced (about 1 cup)
- 2 medium carrots diced (about 3/4 cup)
- 2 stalks celery diced (about 3/4 cup)
- 4 cloves garlic minced
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour substitute gluten-free flour blend if needed
- 4 cups chicken broth low-sodium recommended
- 2 cups half-and-half can substitute evaporated milk or unsweetened coconut milk
For the Filling
- 2 cups cooked chicken shredded or diced (rotisserie chicken works perfectly)
- 1 pound potato gnocchi fresh or shelf-stable
- 2 cups fresh spinach roughly chopped
- salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley chopped, for garnish
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes. Remove half the bacon bits for garnish and leave the rest in the pot.
- Add onions, carrots, and celery to the pot with the bacon fat. Cook for 5-7 minutes until vegetables begin to soften. Add garlic, thyme, and rosemary, cooking for just 30 seconds until fragrant.
- Sprinkle flour over the vegetable mixture and stir constantly for 1-2 minutes. This quick cooking eliminates the raw flour taste while creating the foundation for a silky-smooth soup.
- Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the broth to thicken slightly.
- Reduce heat to medium-low and stir in the half-and-half and cooked chicken. Simmer gently for 5 minutes, being careful not to boil (which can cause the dairy to separate).
- Add the gnocchi to the simmering soup and cook just until they float to the surface, about 2-3 minutes.
- Stir in the chopped spinach and cook just until wilted, about 1 minute. Season with salt and pepper to taste.
- Serve hot, garnished with reserved bacon bits, fresh parsley, and grated Parmesan cheese if desired.
Notes
- For meal prep, store the prepared soup base without gnocchi or spinach. Add these fresh when reheating.
- When reheating, warm gently over medium-low heat to prevent the dairy from separating.
- This soup thickens considerably when chilled—add a splash of broth when reheating to restore the original consistency.
- While you can freeze this soup, the texture of the gnocchi may change slightly upon thawing.
- For a healthier version, replace half-and-half with 2% milk mixed with 2 tablespoons of Greek yogurt.
- When reheating, warm gently over medium-low heat to prevent the dairy from separating.
- This soup thickens considerably when chilled—add a splash of broth when reheating to restore the original consistency.
- While you can freeze this soup, the texture of the gnocchi may change slightly upon thawing.
- For a healthier version, replace half-and-half with 2% milk mixed with 2 tablespoons of Greek yogurt.
Nutrition
Calories: 425kcalCarbohydrates: 38gProtein: 25gFat: 21gSodium: 680mgFiber: 3gSugar: 4g
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