Chicken Gnocchi Soup

This chicken gnocchi soup is a homemade remake of the Olive Garden favorite! It's a one-pot recipe that comes together in 30 minutes.

5 from 1 vote

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Prep: 5

Cook: 30

Total: 35

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 839kcal

Heat olive oil in dutch oven or large heavy bottomed pot over medium heat. Add celery and sauté for 2 minutes. Add carrots and sauté for and additional 3-5 minutes until both are softened.
Add garlic and sauté 1minute until fragrant. Remove celery, carrots and garlic and set aside.
Using the same pot, on medium high heat, brown gnocchi until golden. If you do not have enough olive oil left in the pan to coat the bottom, spray with cooking spray. Stir gently to prevent gnocchi from sticking to pan. Remove and set aside.
Add chicken, veggies, water and onion soup mix to pot and bring to a boil. Boil for 3-4 minutes. Reduce heat to a simmer and cook for 10 minutes.
Stir in gnocchi and cook for 5 minutes.
Stir in half and half, chopped spinach and chives. Cook until spinach is tender, about another 1-2 minutes.
Add salt and pepper to taste.
Garnish with more chopped chives and spinach.

Remove skin from rotisserie chicken before shredding, be sure to remove all bones For a creamier soup, you can use heavy cream instead of half and half.
If your gnocchi sticks to the pan, use coat with non-stick spray If you don't spinach on hand, try baby arugula instead.
Leftover chicken gnocchi soup can be stored in an airtight container in the fridge for up to four days. Reheat it on the stove over low heat until it’s warmed through, or heat it in the microwave.