Creamy Chicken Gnocchi Soup

“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 cool evening.” —Jaclynn Robinson, Shingletown, California

Creamy Chicken Gnocchi SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8 servings (2 quarts) 25minutes 15minutes
Servings Prep Time
8 servings (2 quarts) 25minutes
Cook Time
Portions: servings (2 quarts)
Portions: servings (2 quarts)
  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.
Recipe Notes

Editor's Note
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 fibre), 21g protein.