Description
This chicken gnocchi soup copycat is creamy, cozy, and loaded with tender chicken, soft gnocchi, and spinach—just like the restaurant version.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 cups cooked shredded chicken
16 ounces potato gnocchi
2 cups fresh spinach
1 cup heavy cream
2 tablespoons grated Parmesan (optional)
Instructions
Melt butter with oil in a pot over medium. Cook onion, carrots, and celery 6 minutes. Add garlic 30 seconds.
Whisk in flour and cook 1 minute.
Slowly whisk in broth until smooth. Add salt, pepper, and Italian seasoning. Simmer 10 minutes.
Stir in chicken and gnocchi; simmer 4 to 5 minutes until gnocchi floats and is tender.
Stir in spinach and cream; heat 2 minutes (don’t boil hard). Add Parmesan if using.
Notes
Thicker soup: Simmer 5 minutes longer before adding cream.
Make-ahead: Reheat gently; add a splash of broth if thick.
Tools: Large pot, whisk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Soup
- Cuisine: American