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Creamy Olive Garden-Style Chicken Gnocchi Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Calories: 410
Ingredients Method Nutrition

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium halal chicken broth
  • 1 1/2 cups heavy whipping cream or half-and-half
  • 2 cups cooked halal chicken breast, shredded or diced
  • 1 lb potato gnocchi (shelf-stable or refrigerated, approx 16 oz)
  • 1 cup matchstick julienned carrots
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 tsp dried thyme leaves
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 tsp sea salt and cracked black pepper (to taste)

Method
 

  1. Melt butter and olive oil in a large heavy Dutch oven or soup pot over medium heat. Add diced onion, celery, and julienned carrots. Sauté for 4 to 5 minutes until tender and fragrant. Stir in minced garlic and dried thyme, cooking for 60 seconds.
  2. Sprinkle flour evenly over vegetables and stir continuously for 1 to 2 minutes to cook out raw flour starch.
  3. Slowly whisk in chicken broth, scraping fond from bottom of pot. Stir in heavy cream. Bring soup to a gentle simmer, then add shredded chicken. Simmer uncovered for 8 to 10 minutes until slightly thickened.
  4. Drop potato gnocchi into simmering soup. Cook for 3 to 4 minutes until gnocchi float to the top and become soft and pillowy.
  5. Stir in fresh chopped spinach and grated parmesan cheese. Simmer for 1 to 2 minutes just until spinach wilts and cheese melts into broth. Season with salt and black pepper to taste. Serve warm.

NUTRITION INFORMATION:

Calories: 410cal (21%) Carbohydrates: 34g (11%) Protein: 24g (48%) Fat: 20g (31%) Saturated Fat: 11g (69%) Cholesterol: 88mg (29%) Sodium: 640mg (28%) Potassium: 480mg (14%) Fiber: 3g (13%) Sugar: 4g (8%) Vitamin A: 3400IU (68%) Vitamin C: 14mg (17%) Calcium: 180mg (18%) Iron: 2.2mg (12%)

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