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.
Servings: 6
Calories: 436kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
