Chicken Gnocchi Soup

A truly worthy copycat of Olive Garden's® chicken gnocchi soup starts with a quick roux of celery and spices: nutmeg, parsley, and thyme.

• Preparation Time: 15 mins
• Cooking Time: 28 mins
• Total Time: 43 mins
• Calories: 368 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 tablespoon olive oil
• ¼ teaspoon garlic powder
• ½ teaspoon dried parsley
• ½ cup minced celery
• 1 tablespoon onion powder
• 1 quart half-and-half
• 1 cup chopped fresh spinach leaves
• 1 cup diced cooked chicken breast
• 1 cup finely shredded carrots
• 1 (16 ounce) package potato gnocchi
• ½ teaspoon crushed dried thyme
• 2 (14 ounce) cans chicken broth, or to taste

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat. Add celery, onion powder, and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes.

Step 2

Whisk half-and-half into the flour mixture. Add salt, thyme, parsley, and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken broth; stir in chicken breast and carrots. Bring soup to a boil.

Step 3

Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach; cook until liquid is slightly reduced, about 6 minutes.