Chicken & Gnocchi Soup
This Chicken & Gnocchi Soup is a healthier spinoff of the famous Chicken & Gnocchi Soup you get at Olive Garden! It is so light but comforting at the same time and hits all the right spots! It is SO ridiculously easy to make too! Each serving has a whopping 30 grams of protein can you believe it?! It is also gluten free. If you like the sound of this soup, check out my Fall Minestrone or my Instant Pot Corn Chowder as well!
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Reasons to Love This Soup
- Easy: Who doesn't love an easy, delicious soup that tastes to intricate!
- Macros/Nutritious: This soup is only 307 calories a serving and packed with veggies & protein! There are 30 grams of protein per serving, can you believe that? This soup will keep you full for a long time!
Ingredients
- Chicken - 1 1/2 pounds of boneless, skinless chicken breasts, cooked & shredded. I just cooked mine on the stove and seasoned them with garlic salt, pepper, and onion powder, to taste.
- Olive Oil - 1/2 tablespoon of extra virgin olive oil.
- Butter - 3 tablespoons of butter.
- Flour - 2 tablespoons of gluten-free all purpose flour.
- Yellow Onion - 1/2 of a large yellow onion, diced.
- Garlic - 2 teaspoons of garlic, minced.
- Chicken Broth - 5 1/2 cups low sodium chicken broth.
- Almond Milk - 2 cups of plain, unsweetened almond milk.
- Carrots - 1 cup of shredded carrots.
- Parsley - 2 teaspoons of dried parsley.
- Thyme - 1 teaspoon dried thyme.
- Salt & Pepper - To taste, roughly 1/2-1 teaspoon of each.
- Gnocchi - 1 16-ounce package of mini gluten-free potato gnocchi. I like the brand Gia Russia.
- Spinach - 1 cup fresh baby spinach, chopped
- Optional - 2 tablespoons of water mixed with 2 tablespoons water to make a slurry for a thicker soup!
How To Make It
- In a large stock pot, melt the butter and olive oil together.
- Add in your onions, carrots and garlic. Cook until the onions become translucent & fragrant.
- Whisk in your flour and let cook for a minute to soak up any liquid (this will help your soup thicken). Slowly stir in your chicken broth and simmer until it starts to thicken up.
- Meanwhile, cook your gnocchi according to package directions. Drain & set aside.
- Add in your milk & seasonings to your stock pot and bring to a boil.
- Once at a boil, reduce heat to low and add your gnocchi, spinach and chicken simmering until heated through and thickened.
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How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so!
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
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This Chicken & Gnocchi Soup is a healthier spinoff of the famous Chicken & Gnocchi Soup you get at Olive Garden! It is so light but comforting at the same time and hits all the right spots! It is SO ridiculously easy to make too! Each serving has a whopping 30 grams of protein can you believe it?! It is also gluten free. If you like the sound of this soup, check out my Fall Minestrone or my Instant Pot Corn Chowder as well!
- 11/2 lb chicken breasts (boneless, skinless - cooked & shredded. I seasoned mine slightly with garlic salt, onion powder, and pepper while cooking it.)
- 1/2 tbsp olive oil (extra virgin)
- 3 tbsp butter
- 2 tbsp gluten-free all purpose flour (or flour of choice)
- 1/2 cup yellow onion (diced)
- 2 tsp garlic (minced)
- 5 1/2 cup chicken broth (low sodium)
- 2 cup plain, unsweetened almond milk
- 1 cup carrots (shredded)
- 2 tsp parsley
- 1 tsp thyme (dried)
- salt (to taste)
- tsp black pepper
- 16 oz gnocchi (gluten-free)
- 1 cup spinach (baby spinach, choipped)
- 1 tbsp water
- 1 tbsp corn starch
In a large stock pot, melt the butter and olive oil together.
Add in your onions, carrots, and garlic. Cook until the onions become translucent & fragrant.
Whisk in your flour and let cook for a minute to soak up any liquid (this will help your soup thicken). Slowly stir in your chicken broth and simmer until it starts to thicken up.
Meanwhile, cook your gnocchi according to package directions. Drain & set aside.
Add in your milk & seasonings to your stock pot and bring to a boil.
Once at a boil, reduce heat to low and add your gnocchi, spinach and chicken simmering until heated through and thickened.
Servings 8
- Amount Per Serving
- Calories 307kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 3.6g18%
- Cholesterol 84mg29%
- Sodium 912.4mg39%
- Total Carbohydrate 24.3g9%
- Dietary Fiber 1.6g7%
- Sugars 2.2g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.