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A bowl of white, creamy soup with a spoonful in front that has bits of carrots, spinach, and potato gnocchi on it on a blue background.

Olive Garden Chicken and Gnocchi Soup

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 437kcal
Author: Hezzi-D

Ingredients

  • 2 Tablespoons butter
  • 1 c. onion finely diced
  • 4 garlic cloves minced
  • 1/4 c. flour
  • 1 quart fat free half and half
  • 1 c. carrots shredded
  • 2 c. cooked chicken breast diced
  • 4 c. chicken broth
  • 1 lb. potato gnocchi
  • 1 c. frozen spinach thawed and drained
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 3 Tablespoons Parmesan cheese

Instructions

  • 1. In a large stock pot heat the butter over medium heat. Add in the onion and garlic and sauté for 5 minutes.
  • 2. Add in the flour and stir to make a roux. Let the mixture cook for one minute then add in the half and half.
  • 3. Cook the mixture for 3-5 minutes or until thickened.
  • 4. Add in the carrots and chicken and stir until well combined.
  • 5. Add in the chicken broth and cook for 5 minutes.
  • 6. Add in the gnocchi, spinach, thyme, peppers, and stir.
  • 7. Simmer for 10 minutes.
  • 8. Stir in the Parmesan cheese and serve hot.

Notes

Recipe adapted from Brenda's Canadian Kitchen

Nutrition

Serving: 1g | Calories: 437kcal | Carbohydrates: 59g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 86mg | Sodium: 948mg | Fiber: 4g | Sugar: 12g