One of my all time favorite soups is the Olive Garden’s, Chicken Gnocchi Soup. I love the creamy flavorful broth and pillows of doughy gnocchi. It’s a must have when we visit the restaurant.
You no longer have to pick it up at the restaurant and schlep it home in the car hoping it won’t spill as someone cuts you off on the road. This recipe comes together quickly and it’s made in one pot so clean up afterwards is super easy peasy.
I love how it warms your tummy on a cold winter evening and with this simple recipe you can enjoy it anytime the mood strikes you!
Start by melting butter and olive oil in a large Dutch oven pot over medium-high heat.
Add diced onion and celery and cook until soft, stirring often; cook for about 5 minutes.
Add minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
Sprinkle in the flour and cook, stirring for a couple minutes to cook off the raw flour taste.
Turn heat to low and stir in the chicken broth.
Whisk cornstarch with milk until smooth.
Add cornstarch and all the milk to the pot.
Add the Dijon mustard and spices to the broth; chicken bouillon, dried parsley, bay leaf, thyme, garlic powder, oregano, salt and pepper.
Increase heat to medium high, cover pot and bring to a good simmer. Reduce heat and maintain a gentle simmer. Keep covered and simmer for 15-20 minutes, stirring occasionally.
Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes until the gnocchi are cooked. Gnocchi will float to the top when they are fully cooked.
Add heavy cream to the pot and bring to a simmer.
Stir in shredded chicken.
Fish out bay leaf and discard before adding spinach.
Add spinach and cook until heated through and spinach has cooked down.
Taste and season with additional salt and pepper if needed. Add additional milk for a less “chunky” soup and warm through.
To serve, garnish each bowl with some grated Parmesan cheese if desired.
Give this delicious recipe a try, you won’t regret it, it’s a fantastically flavorful soup that’s not only easy to make but the one pot preparation makes cleanup a snap.
To be honest, I think this homemade version is better than the restaurant version. Go on, give this recipe a try and let me know what you think.
Chicken Gnocchi Soup
Equipment
- Dutch oven pot
Ingredients
- ½ large onion, diced
- 1 cup celery, diced
- 3 tbsp olive oil
- 2 tbsp butter
- ¼ tsp red pepper flakes
- 4 cloves garlic, minced
- ⅓ cup flour
- (3) 14.5 oz cans of chicken broth
- 3 cups milk
- 2 tbsp corn starch
- 12 oz cooked shredded chicken
- 1 tsp Dijon mustard
- 1 bay leaf
- 2 tsp chicken bouillon
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup heavy cream
- 16 oz potato gnocchi
- 2 medium carrots, shredded
- 5 oz bag fresh baby spinach leaves
- freshly grated Parmesan cheese, as garnish
Instructions
- Melt butter and olive oil in a large Dutch oven over medium-high heat.
- Add the diced onion and celery and cook until soft, stirring often, for about 5 minutes.
- Add minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Sprinkle in the flour and cook, stirring for a couple minutes to cook off the raw flour taste.
- Turn heat to low and stir in the chicken broth.
- Whisk cornstarch with milk and add it to the pot.
- Add the Dijon mustard, chicken bouillon, dried parsley, bay leaf, thyme, garlic powder, oregano, salt and pepper.
- Increase heat to medium high, cover pot and bring to a good simmer.
- Reduce heat and maintain a gentle simmer. Keep covered and simmer for 20-25 minutes, stirring occasionally.
- Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes until the gnocchi are cooked. Gnocchi will float to the top when they are fully cooked.
- Add heavy cream to the pot and bring to a simmer.
- Fish out bay leaf and discard before adding spinach.
- Stir in spinach and shredded chicken and cook until heated through and spinach has cooked down.
- Taste and season with additional salt and pepper if needed.
- Add additional milk for a less “chunky” soup and warm through.
- To serve, garnish each bowl with some freshly grated Parmesan cheese if desired.
Did You Make This?
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