Chicken gnocchi soup is the ultimate comfort food on a chilly day. Packed with pillowy potato gnocchi, tender chicken, and just the right amount of vegetables to make things feel balanced, this soup checks all the boxes! While you may have grown to love this soup at your local Olive Garden, you'll love this better-than-the-restaurant version even more!
Saute the onions, celery and garlic - In a large pot, saute the onions, garlic and celery in a tablespoon of olive oil or butter. Saute until the celery is tender, and the onions are translucent.
½ Yellow onion, 2 stalks Celery, 1 tablespoon Butter
Add the flour - Add the flour to the pot, and stir well. The onions and celery will be coated with flour. Let the flour cook through for 2-3 minutes.
1 tablespoon All purpose flour
Add the broth - Add the broth in a steady stream, and stir well to combine the flour with the broth. Stir constantly to ensure that there are no large clumps of flour. Once the broth and flour are well mixed, add the shredded chicken, spices, cream, carrots and gnocchi. Simmer for 15 minutes.
2 ¼ cups Chicken broth, 2 Rotisserie chicken breasts, ½ cup Heavy cream, 1 teaspoon Mustard powder, 1 teaspoon Garlic powder, 1 teaspoon Black pepper, 1 tablespoon Fresh thyme, 1 cup Shredded carrots, 2 cups Prepared gnocchi
Add the vegetables - Add the baby spinach to the soup. Simmer for another 2-3 minutes.
2 cups Baby spinach
Add the spinach at the end - I strongly recommend adding the spinach at the end of the cooking process. Adding the spinach early on in the cooking process will change the flavour of the soup, and give it an overwhelming spinach flavour.