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Easy One-Pot Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

A close-up of a creamy chicken gnocchi soup featuring tender gnocchi, sliced carrots, and wilted spinach in a white bowl.
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Make this rich and creamy chicken gnocchi soup at home. This one-pot recipe tastes like the Olive Garden favorite and is perfect for a hearty weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (16 ounce) package potato gnocchi
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. You do not need to cook them through at this stage.
  2. Add the chopped onion, carrots, and celery to the pot. Cook for 5 to 7 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a simmer.
  5. Add the package of gnocchi to the simmering broth. Cook according to the package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
  6. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the broth is smooth and creamy. Do not let the soup boil once the cream is added.
  7. Stir in the fresh spinach until it wilts into the soup, which takes about 1 minute.
  8. Taste the soup and adjust salt and pepper if needed. Serve this easy gnocchi soup hot.

Notes

  • For a quicker version, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken when you add the broth.
  • If you want a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup before adding the cream.
  • This recipe makes a great freezer meal. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove.

Nutrition

Find it online: https://kingscook.com/easy-one-pot-creamy-chicken-gnocchi-soup/