Scale

🟡 For the Soup:

2 tbsp butter

1 tbsp olive oil

1/2 onion, diced

1 cup carrots, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup half-and-half or heavy cream

1 cup cooked shredded chicken

1 (16 oz) package potato gnocchi

1 cup baby spinach

Salt & pepper to taste

1/4 tsp thyme (optional)

Grated Parmesan for serving

1. In a large pot, heat butter and olive oil over medium heat.

2. Add onion and carrots. Sauté 4–5 minutes until softened. Add garlic and cook 1 more minute.

3. Sprinkle in flour and stir for 1 minute to create a roux.

4. Slowly whisk in chicken broth and bring to a simmer until slightly thickened.

5. Stir in half-and-half, cooked chicken, and gnocchi. Simmer for 5–7 minutes until gnocchi are soft and floating.

6. Add spinach and stir until wilted. Season with salt, pepper, and thyme if using.

7. Serve hot with grated Parmesan on top.

Use rotisserie chicken to save time.

For a lighter version, use milk and skip the flour for a thinner broth.

Soup thickens as it sits—add extra broth when reheating leftovers.

Keywords: chicken gnocchi soup, olive garden soup copycat, creamy gnocchi soup