Chicken Gnocchi Soup
This one is an Olive Garden dupe, which I absolutely love finding good dupes for “out to eat” things we love. I have my Raising Canes Sauce, McGriddle Muffins, Lemon Iced Loaf, and so many more!
This one is creamy, filling, and delicious. It comes together in about 30 minutes and will have your whole family saying Olive Garden Who?
Chicken Gnocchi Soup
Ingredients
- 1 Tbsp olive oil
- 4 Tbsp butter
- 1 small onion, chopped
- 1 cup carrots, shredded
- 2 garlic cloves, minced
- 2 tsp dried parsley flakes
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 1/3 cup corn starch
- 1 package 16 ounces potato gnocchi
- 2 cups milk (I used whole milk)
- 1 cup fresh spinach, chopped
Instructions
In a large dutch oven or stock pot, melt butter and olive oil together.
Add your onions, carrots, and garlic and cook until onions become translucent (about 5 minutes). Add your seasonings.
Add your chicken broth, and let it come to a boil. Add your chicken and then turn it down to medium, cover, and let cook for 15-20 minutes. Or until your chicken is cooked.
Take out the chicken and set aside.
Take about a cup of broth out and whisk in your cornstarch. Then add back to the pot and let cook for a minute, until it slightly thickens.
Add in your gnocchi and boil for 4 minutes (or what it says on the package).
Add your milk and bring to a boil.
Once it boils, reduce the heat and add your spinach and cut-up chicken, simmering until heated through and thickened. Taste to see if it needs more salt or pepper, and enjoy!
