Serving Suggestions
Enjoy your chicken gnocchi soup immediately, as a side, appetizer, or entree. If you really want to feel like you’re at Olive Garden, serve it with a fresh side salad and some breadsticks.
Besides breadsticks, crusty French bread or quick and easy beer bread are both good options. Jalapeno cheddar bread is fun and tasty too.
How to Store Leftovers
Leftover chicken gnocchi soup can be stored in an airtight container in the fridge for up to 3 days. It’s best to reheat it to a simmer on the stovetop but the microwave also works. If the broth has thickened, add a splash of extra broth or milk to thin it out again.
Can I Freeze Gnocchi Soup?
Yes, you can freeze this soup. Once it has cooled completely, transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
Note that dairy-based soups, especially ones that contain cream or half-and-half like this one, can have a different texture when reheated. I’ve found the best way around that is to reheat slowly on the stovetop, stirring frequently. But even if the texture changes, it will still taste amazing.
Ingredients
▢1 ½ tablespoon olive oil
▢1 medium onion, diced (white or yellow)
▢2 celery, diced
▢½ cup shredded carrots
▢Kosher salt and freshly cracked pepper to taste
▢2 cloves garlic, minced
▢1 teaspoon thyme (dried or fresh, if using fresh thyme sprigs be sure to discard before serving.)
▢2-3 boneless skinless chicken breasts (cooked and diced)
▢3 cups chicken broth
▢16 ounces potato gnocchi (1 store-bought package)
▢1 ½ cups half and half
▢1 cup fresh spinach.
Instructions
Heat oil in a dutch oven over medium-high heat. Add diced onions, celery, and shredded carrots. Season with kosher salt and freshly cracked pepper to your liking. Saute until the onions are translucent, about 3-4 minutes.
Add garlic and thyme and saute for another minute or until fragrant.
Add the cooked chicken and chicken broth to the pot. Bring to a boil.
Reduce to simmer. Stir in gnocchi and continue to cook for 10 minutes.
Add half and half and spinach. Let it cook for an additional 2 minutes before serving.
Serve.
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Nutrition
Calories: 449kcal | Carbohydrates: 50g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1194mg | Potassium: 555mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3832IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 5mg.
