Restaurant-Style Chicken and Gnocchi Soup

Fans of the popular Italian restaurant chain will savor this easy copycat chicken soup with gnocchi, spinach, and creamy half-and-half.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 429 Calories

Ingredients

• ¼ cup all-purpose flour
• 4 tablespoons butter
• ½ teaspoon dried thyme
• salt and ground black pepper to taste
• 4 tablespoons olive oil
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 onion, finely chopped
• 1 cup shredded carrots
• 2 skinless, boneless chicken breast halves, cubed
• 2 cloves garlic, finely chopped
• ½ cup celery, chopped
• 1 quart half-and-half
• ½ teaspoon dried parsley flakes
• 1 (16 ounce) package gnocchi
• 1 (32 ounce) carton chicken broth, or to taste, divided

Recipe Instructions

Step 1

Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat.

Step 2

Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate.

Step 3

Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes.

Step 4

Stir gnocchi and chicken into the soup and season with salt and pepper.