Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 pound cooked chicken, shredded (rotisserie chicken works great)
4 cups chicken broth
1 cup heavy cream
1 package (16 oz) potato gnocchi
2 cups fresh spinach (or kale)
Grated Parmesan cheese for serving (optional)
Instructions
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the dried thyme, rosemary, salt, and black pepper to the pot. Stir to combine. Incorporate the shredded chicken and mix well to coat it with the seasonings.
Step 3: Slowly add the chicken broth to the pot, stirring to combine. Bring the mixture to a gentle simmer. Once simmering, stir in the heavy cream and let it heat through.
Step 4: Gently stir in the potato gnocchi and cook according to package instructions, usually about 2-3 minutes, until they float to the top. In the last minute of cooking, add the fresh spinach (or kale) and stir until wilted.
Step 5: Taste the soup and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For extra flavor, consider adding a bay leaf to the broth while simmering, removing it before serving. A dash of nutmeg can also enhance the creamy notes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1.5 cups
- Calories: 390 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 95mg
Keywords: chicken gnocchi soup, olive garden copycat, homemade soup, comfort food, creamy soup
