Chicken Gnocchi Soup
This chicken gnocchi soup was so creamy and delicious! I made this with my fresh milled flour gnocchi recipe. This tasted even better than the Olive Garden soup, so this would be the perfect copycat recipe for it.
Ingredients
- 3-4 boneless skinless chicken breast, cooked & diced 1.5-2 pounds (We baked them at 350*F for 20 mins)
- 1/2 cup carrots 70g shredded or diced
- 1 stalk of celery 50g diced
- 1/2 onion 75g diced
- 2 tsp garlic 5g minced
- 1 TBSP butter 14g
- 4 cups chicken broth of your choice 960g
- 1 tsp thyme
- salt and pepper to taste
- 1 batch of my homemade FMF Gnocchi recipe OR 16 oz of gnocchi
- 2 cups whole milk or heavy cream 480g
- 1 cup chopped fresh spinach 30g
Instructions
- Firstly, cook the chicken if not already cooked.
- Then, prepare your ingredients chop, and dice all veggies.
- In a large soup pot, melt butter over medium heat, then add diced celery, carrots, onion, and garlic. Cook for 2-3 minutes while stirring.
- Add the cooked chicken to the pot, then add the broth and thyme and bring to a boil.
- Once the soup is boiling, then gently stir in the gnocchi. Boil for 3-4 minutes.
- Reduce the heat, and simmer for 10 minutes.
- Taste, and add salt and pepper to your liking.
- Stir in the whole milk, and the chopped spinach, then cook for another 1-2 minutes, making sure to stir. Cook until the spinach is tender.
- Lastly, enjoy!
Notes
How To Store: If you have any chicken gnocchi soup left, then let it cool to room temperature. Then, place it in the fridge in a covered dish. It will last for up to 4 days.