If you've had ever had Olive Garden's Chicken Gnocchi Soup, then you are in for a treat with this recipe. My Easy Chicken Gnocchi Soup is the creamiest take on that famous and delicious restaurant classic. My family absolutely devours it and I know yours will too!
Ingredients
4tbspbutter
1smallsweet onion
2stalkscelery
3/4cupcarrotsshredded
3clovesgarlicminced
2cupsfresh baby spinach
1/3cupall purpose flour
4cupschicken broth
2cupshalf and half
1/2tbspItalian Seasoning
1/2tsppaprika
1/2tspmustard powder
1/8tspred pepper flakes
1tspsalt
1/2tspblack pepper
16ozpotato gnocchiin the pasta aisle
2cupschicken breastcooked
Instructions
Dice your onion and celery, shred your carrots and mince your garlic.
In a large dutch oven, melt butter in a large stock pot over medium heat.
Add the diced onions, celery, and carrots and cook until softened about 5-6 minutes, stirring occasionally with a wooden spoon.
Add the garlic and cook for an additional 1-2 minutes until fragrant, stirring with a wooden spoon.
Cover the vegetables and garlic with the flour and stir to combine. Cook for 1-2 minutes until the flour begins to turn a golden color and makes a roux.
Next, add the chicken broth and half and half in batches, stirring to incorporate as you go and be careful not to add in the liquid too fast.
Season with the Italian seasoning, paprika, mustard powder, red pepper flakes, salt, and pepper. Stir to combine.
Add the gnocchi and simmer for about 3-5 minutes, refer to package instructions for the exact amount of time to simmer.
Reduce heat to low and add the cooked chicken and spinach. Simmer on low for 2-3 minutes until spinach is wilted and serve.
If desired, top with shredded Parmesan and serve with French bread.