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Creamy chicken and gnocchi soup in white bowl with tender chicken, soft gnocchi, and fresh spinach

Chicken and Gnocchi Soup

This Olive Garden chicken and gnocchi recipe brings creamy broth, tender chicken, and soft pillowy gnocchi together in one cozy bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Italian-American
Calories: 520
Ingredients Method

Ingredients
  

  • 450 g Chicken breast, diced into bite-size pieces
  • 450 g Potato gnocchi
  • 4 cup Chicken broth
  • 1 cup Heavy cream
  • 2 cup Fresh spinach, chopped
  • 1 cup Carrots, finely diced
  • 1/2 cup Celery, finely diced
  • 3 tbsp Butter
  • 3 tbsp All-purpose flour
  • 1 tsp Garlic powder
  • 1/2 tsp Dried thyme

Method
 

  1. Melt the butter in a large pot over medium heat, then add the carrots and celery and cook for 4 to 5 minutes until softened.
  2. Stir in the flour, garlic powder, and thyme, cooking for 1 minute until the mixture forms a light roux.
  3. Pour in the chicken broth while whisking constantly, then add the diced chicken and bring to a gentle simmer for 8 to 10 minutes until the chicken reaches 165°F / 74°C.
  4. Add the gnocchi and cook for 3 to 4 minutes until they float and become tender.
  5. Stir in the heavy cream and spinach, cooking for 2 minutes until the spinach wilts and the soup is creamy.
  6. Ladle the soup into bowls and serve immediately while hot and creamy.