Chicken Gnocchi Soup

Better than Olive Garden! This chicken and gnocchi soup can come together in just 35 minutes for a quick and easy weeknight dinner the family is sure to love.

Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes

Servings 6 people

Calories 421kcal

INGREDIENTS

For the chicken

• 2 medium or large boneless chicken breasts

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt and pepper

• Olive oil

For the soup

• 3 tablespoons unsalted butter

• 1 stalk celery, diced

• 2 medium carrots, peeled and diced

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 ½ teaspoons fresh thyme leaves - or 1 teaspoon dried Italian seasoning

• ⅓ cup all-purpose flour

• 4 cups chicken broth - plus more as needed

• 1 package (16 ounces) potato gnocchi - I use DeLallo brand

• 2 cups half-and-half, plus more to taste - or evaporated milk

• 2 cups baby spinach, loosely packed

• Salt and pepper to taste

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INSTRUCTIONS

1. Using a meat mallet, pound chicken to about ½ inch thick evenly (this helps with even cooking). Season each chicken breast with ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon Kosher salt and ¼ teaspoon ground black pepper.

2. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken, about 6 minutes per side, or until the internal temperature reaches 165 degrees F. Set aside and let it rest for at least 10 minutes.

3. Meanwhile, in a large 6-quart Dutch oven or pot, melt the butter over medium heat. Sauté celery, carrots, onions, and celery until softened, about 6 minutes, stirring occasionally. Then add the minced garlic and thyme, and cook for another 1 to 2 minutes until fragrant.

4. Stir in the all-purpose flour to coat the vegetables. Gradually add the chicken broth, stirring to dissolve and break up any lumps. Bring to a boil, and then reduce to a simmer. Simmer for about 5 minutes, partially covered, until slightly thickened.

5. Stir in the half-and-half and let it return to a simmer. Then, add the gnocchi and cook for 5 to 6 minutes, uncovered, until cooked through and pillowy soft. If needed, add more broth or half-and-half to taste.

6. Shred or dice the cooked chicken, and add it to the soup. At this point, season with salt and pepper to taste.

7. To finish, stir in the baby spinach and cook for another minute until reduced. To serve, garnish with freshly grated parmesan cheese and freshly ground black pepper. Enjoy!

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NUTRITIONAL INFO

Calories: 421kcal | Carbohydrates: 42g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1052mg | Potassium: 453mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4840IU | Vitamin C: 8mg | Calcium: 145mg | Iron: 4m