I love this soup. I tried it for the first time at the Olive Garden. Of course, I decided it was something we needed to make at home for everyone to enjoy. Plus, an entire pot serves 6 people for the price of one bowl at the restaurant. Who doesn’t love to save a few bucks?
It is warm, comforting, hearty, and perfect for a cold winter meal. Full of fresh vegetables and juicy chicken to keep everyone’s immune system healthy! This chicken gnocchi soup is bursting with essential vitamins, minerals, and antioxidants that are sure to add a healthy defense against viruses.
Print Recipe
Chicken Gnocchi Soup
Equipment
- sheet pan
- dutch oven
Ingredients
- 2 lbs Chicken breast
- 2 tbsp Butter
- 3 Carrots, diced
- 2 stalks Celery, diced
- 1 cup Yellow onion, diced
- 1 tsp Thyme, dried
- 1 tsp Oregano, dried
- 1 tsp Sea salt
- 1 tsp Black pepper
- 5 cups Chicken broth
- 1 16oz Gnocchi
- 2 cups Heavy cream
- 1½ cups Baby spinach
Instructions
- Preheat oven to 375℉.
- Bake the chicken breasts for 20 minutes or until the internal temperature is 165℉.
- Remove from the oven, cover, and allow to cool slightly.
- Heat butter in the dutch oven. Add carrots, celery, and onions. Sauté until tender.
- Add the chicken broth, thyme, oregano, salt and pepper.
- Simmer for 15 minutes. While the soup is simmering, cut the chicken into small cubes and add to the soup.
- Take the gnocchi out of the package and seperate them so they do not stick together in the soup. Drop the into the soup and stir. Allow to continue to simmer for 5 minutes.
- Add the heavy cream and spinach to the dutch oven.
- Remove from the heat and stir to combine.
- Serve immediately.
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