Chicken Gnocchi Soup

A creamy soup made with tender rotisserie chicken, soft gnocchi dumplings, carrots, celery, and fresh spinach, all simmered together in a homemade broth with fresh cream for added richness.  

Soup is typically seen as a cozy dish for fall and winter, but in our house, we enjoy soup year round. Olive Garden is one of my favorite places for soup, but with the rising prices of just about everything, dining out has become something that we don't do as much as we used to. As a result, I've taken to recreating some of my favorite Olive Garden dishes at home, which is better on our wallet.  

I love ordering the classic soup, salad and breadsticks combo when we do get the chance to eat out, and I always find myself torn between the Zuppa Toscana and the Chicken Gnocchi soup, with their Chicken Scampi not far behind. It's a hard choice every-time. 

I have managed to make a few of my favorites, including a copykat version of  of Olive Gardens Zuppa Toscana, their Classic House Salad, and now the Chicken Gnocchi Soup, which turned out amazing. So far I have made this soup 3 times, and it is just as creamy and flavorful as the restaurant version, and the best part is that it all comes together in one pot, and takes less than 30 minutes to prepare. 

INGREDIENTS FOR CHICKEN GNOCCHI SOUP: 

• Chicken: I use Rotisserie Chicken, but chicken breasts can also be used. 
• Carrots: Use the small bagged carrots and cut them into pieces or use the bagged matchstick carrots. 
• Onion, Celery & Garlic: Onions, celery, and garlic form a classic, savory foundation for soups, sautéed in oil or butter which enhance the flavor of the soup.  
• Italian Seasoning & Thyme: To help infuse the flavor of the soup. Use your favorite brand Italian seasoning, and use dried or fresh thyme.  
• Garlic Parmesan Seasoning: adds a savory flavor and compliments the broth. 
• Chicken Stock: is for the base liquid of the soup. You can use store-bought or homemade. 
• Potato Gnocchi: is a soft, Italian dumpling made from potatoes, egg, and flour to form dumplings. You can purchase store-bought gnocchi, but I prefer to make a quick and easy version using instant potato flakes (recipe is below). 
• Half & Half: This is added towards the end which provides a creamy consistency and helps thickens the soup. 
• Fresh Spinach: to add color, nutrients, and subtle flavor. Typically added in end to instantly wilt to provide a nutritional boost.  
• Parmesan Cheese: Shredded fresh parmesan for garnish, added in the end. 
• Salt and Pepper: added to taste. 

I have prepared this soup with store-bought gnocchi, but I just don't care for the taste of  the preservatives, instead I opt to make my own quick and easy potato gnocchi with instant potato flakes (recipe below). 

This recipe can easily be doubled to make an extra batch to freeze for future soups. To freeze the gnocchi, simply arrange the cut pieces on a baking sheet and freeze them until firm. Once solid, transfer the gnocchi to a resealable freezer bag, label it, and store it in the freezer to use in your next batch of soup. 

HOW TO MAKE CHICKEN GNOCCHI SOUP: 

Heat one tablespoon olive oil and two tablespoons butter in a large pot over med-high heat. Add garlic and onions and cook for 15 - 30 seconds. 

Add the chopped celery, and carrots, and cook until the onions are translucent, Add 1/2 cup flour to the vegetable mixture and cook for a few minutes to get rid of the flour taste. 

Add the cut up rotisserie chicken and lightly mix to combine.

Slowly add the chicken stock while stirring to avoid any clumps of flour. Add dried thyme, Italian seasoning, and garlic- parmesan seasoning, and salt and pepper.

Add the gnocchi dumplings to the soup and let it come to a boil, reduce the heat and simmer for 10-15 minutes. 

Pour in the half and half and gently stir to combine.

Add the chopped spinach to the soup.

Stir until the spinach is wilted (about 5 minutes).

Ladle into bowls and garnish with fresh parmesan. Serve with some crusty artesian bread or sourdough bread on the side.

Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat chicken gnocchi soup in the microwave or in a sauce pan over medium heat. Add a splash of broth or cream to help loosen up the soup. Cook until warmed through. 

Looking for more easy recipes? Check out the Mommy's Kitchen & Homestead Recipe Box!