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Better Than Olive Garden Creamy Chicken Gnocchi Soup

White bowl of creamy chicken gnocchi soup beside bread and a gold spoon.
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Tender chicken, pillowy gnocchi, and fresh spinach fill a rich, creamy broth in this easy one-pot soup. Ready in 35 minutes for a comforting weeknight dinner.

Ingredients

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Instructions

  1. Dice the onion and cooked chicken, finely chop the celery, and mince the garlic. Roughly chop the spinach and keep it separate.
  2. Heat the olive oil in a large soup pot over medium heat; add the onion, celery, and carrots and cook for 5–6 minutes, stirring occasionally, until they begin to soften. Add the thyme and garlic and stir for about 30 seconds.
  3. Pour in the broth and add the salt and pepper. Bring to a gentle boil, reduce the heat, and simmer for 8–10 minutes, until the celery is tender.
  4. Stir in the cooked chicken and gnocchi. Maintain a gentle simmer for 3–5 minutes, or follow the gnocchi package directions, until the gnocchi are tender and the chicken is heated through.
  5. Reduce the heat to low and stir in the half-and-half, heavy cream, and spinach; heat for 2–3 minutes, stirring occasionally, until the spinach wilts and the soup is hot, without boiling. Taste and adjust the seasoning before serving.
  6. Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker Option
  7. Use the SEAR/SAUTÉ, SLOW COOK, and SIMMER functions on Drew Barrymore’s Beautiful 6-quart 10-in-1 Electric Multi-Cooker. The appliance offers LO and HI slow cooker settings.
  8. Estimated cooking time: 4–5 hours on LO or 2–3 hours on HI, plus sautéing and finishing.
  9. Select SEAR/SAUTÉ, set the temperature to 300°F, and set the timer for 10 minutes. Add the olive oil, onion, celery, and carrots. Cook uncovered, stirring frequently, for 5–6 minutes. Add the garlic and thyme and stir for 30 seconds.
  10. Add the broth, salt, and pepper. Select SLOW COOK, cover, and cook on LO for 4–5 hours or HI for 2–3 hours, until the vegetables are tender. Keep the cooked chicken, dairy, and spinach refrigerated until needed.
  11. Select SIMMER, level 2, and set the timer for 15 minutes. Stir in the cooked chicken and allow the broth to return to a simmer. Add the gnocchi and cook for 3–5 minutes, or according to the package directions, until tender.
  12. Stir in the half-and-half, heavy cream, and spinach. Reduce to SIMMER, level 1, and heat gently for about 3–5 minutes, stirring frequently, until the spinach wilts and the chicken reaches 165°F. Stop cooking once hot; do not allow the dairy to boil.
  13. Adjust the seasoning and serve promptly.

Equipment

Notes

  • Chicken amount: This recipe uses 2 cups of cooked chicken. Rotisserie chicken or cooked chicken thighs can replace the chicken breasts.
  • Substitutions: Replace the dried thyme with 1 tablespoon fresh thyme leaves. Use 2 cups half-and-half in place of the half-and-half and heavy cream for a lighter soup. Chopped baby kale can replace the spinach; allow a few extra minutes for it to soften.
  • Consistency: Gnocchi absorb liquid as the soup stands. Add chicken broth a little at a time if the soup becomes too thick.
  • Serving suggestions and pairings: Serve with garlic bread, breadsticks, or crusty bread and a green salad with vinaigrette.
  • Storage: Refrigerate in shallow, airtight containers within 2 hours. Use within 3–4 days. Reheat gently on the stovetop, stirring frequently and adding broth as needed.
  • Freezing: For best texture, freeze the vegetable-and-broth base before adding the chicken, gnocchi, dairy, and spinach. Freeze for up to 3 months. Thaw overnight in the refrigerator, bring to a simmer, and finish with the remaining ingredients. Finished soup can be frozen, but the dairy may separate and the gnocchi may soften after thawing.

Nutrition

Find it online: https://jennifercooks.com/better-than-olive-garden-creamy-chicken-gnocchi-soup/