Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 16 oz store-bought gnocchi
- 2 cups fresh spinach or kale
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sauté diced chicken for about 5-7 minutes until golden brown. Add minced garlic, chopped carrots, and celery; cook until fragrant.
- Pour in chicken broth and add dried thyme. Bring to a gentle boil, then reduce heat to simmer.
- Stir in heavy cream and bring back to a light boil before adding gnocchi. Cook until gnocchi float to the surface (about 3-5 minutes).
- Add spinach or kale until wilted (about 1 minute). Adjust salt and pepper as needed.
- Serve hot and enjoy your homemade Olive Garden Chicken Gnocchi Soup!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg