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Creamy Chicken Gnocchi Soup

Total Time

Prep: 25 min. Cook: 15 min.

Makes

8 servings (2 quarts)

I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a chilly evening. —Jaclynn Robinson, Shingletown, California

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/3 cup butter, divided
  • 1 small onion, chopped
  • 1 medium carrot, shredded
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 3-1/2 cups 2% milk
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (16 ounces) potato gnocchi
  • 1/2 cup chopped fresh spinach

Directions

  1. In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
  2. Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
  3. Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Potato gnocchi
Look for potato gnocchi in the pasta or frozen foods section.

Nutrition Facts

1 cup: 482 calories, 28g fat (17g saturated fat), 125mg cholesterol, 527mg sodium, 36g carbohydrate (10g sugars, 2g fiber), 21g protein.