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
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.
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
