Chicken and Gnocchi Soup
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Well Plated · by Erin Clarke★ 4.8 (44)

Chicken and Gnocchi Soup

NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 62%
CARBS 61G54% OF CAL
2G FIBER0G ADDED7G INTRINSIC52G OTHER7G TOTAL SUGAR
FAT 9G18% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy copycat of Olive Garden's chicken and gnocchi soup made lighter with evaporated milk instead of heavy cream. Tender chicken, soft gnocchi, spinach, and herbs in a silky broth. Pure comfort in a bowl.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ pounds boneless, skinless chicken breast (diced)
  • 1 ½ teaspoons kosher salt (divided)
  • 2 tablespoons unsalted butter
  • 3 medium carrots (scrubbed or peeled and 1/4-inch diced)
  • 2 stalks celery (halved lengthwise and cut 1/2-inch thick)
  • 1 small yellow onion (finely chopped)
  • 2 (12-ounce) cans low-fat evaporated milk (divided)
  • 2 tablespoons cornstarch
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning (optional)
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground black pepper (plus additional cracked black pepper for serving)
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 4 cups low sodium chicken broth (plus additional to thin the soup if needed)
  • 2 pounds potato gnocchi (2 packages; about 4 cups)
  • 4 ounces fresh baby spinach (roughly torn or chopped (about 4 big handfuls))
  • Grated parmesan cheese
  • Chopped fresh parsley
PREP
15M
SODIUM
1154MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.