Copycat Olive Garden Chicken Gnocchi Soup
Chicken Gnocchi Soup is a cozy and hearty dish, perfect for a cold day. It's filled with vibrant veggies, delicious potato gnocchi dumplings, and tender chicken, all mixed together in a rich and creamy broth.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Keyword: chicken gnocchi soup
Servings: 6
Calories: 436kcal
- 2 tablespoons unsalted butter divided
- 1 cup white onion chopped
- ½ cup carrots chopped
- ¾ cup celery thinly sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups cooked chicken diced or shredded
- 1 tablespoon Italian seasoning
- 1/2 teaspoon nutmeg grated
- 4 cups low sodium chicken broth
- 2 tablespoons olive oil
- 16 ounces potato gnocchi
- 2 tablespoons Parmesan cheese finely grated
- 1 teaspoon coarse Kosher salt
- ½ teaspoon ground white pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup spinach coarsely chopped
- 1/2 teaspoon lemon zest
Heat the butter in a large Dutch oven over medium heat. Add the onion, carrots, celery and garlic, cooking for 4-5 minutes or until slightly soft, but still a little taunt.
Add the flour, stirring until it forms a paste to make a roux.
Add the chicken, Italian seasoning, nutmeg and chicken broth. Bring to a low simmer for 10 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium high heat. Add potato gnocchi, browning on all sides. Remove and set aside.
Season broth with Parmesan cheese, Kosher salt and white pepper, then add milk and cream, bring to a low simmer again.
When hot, add spinach, browned gnocchi and lemon zest and serve immediately.
Calories: 436kcal | Carbohydrates: 40g | Protein: 22g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 818mg | Potassium: 509mg | Fiber: 3g | Sugar: 5g | Calcium: 180mg | Iron: 4mg