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At the heart of this comforting soup lies gnocchi, a type of Italian dumpling that has captured the hearts of many worldwide. Gnocchi is traditionally made from potatoes, flour, and eggs, resulting in a soft, chewy texture that provides the perfect complement to soups and sauces. The origins of gnocchi date back to ancient Rome, where they were made with a simple combination of flour and water, evolving over the centuries into the beloved dish we know today.

Chicken Gnocchi Soup {Olive Garden Copycat}

Warm up this season with a delightful bowl of Cozy Chicken Gnocchi Soup! This comforting dish features tender chicken, pillowy gnocchi, and a medley of fresh vegetables simmered in a creamy broth. Perfect for family dinners, this easy recipe is sure to be a hit around the table. Discover the rich flavors and heartwarming essence of homemade soup that feels like a hug in a bowl. Share the love and warmth with every spoonful! #ChickenGnocchiSoup #ComfortFood #CozyMeals #FoodieFavorites #WinterRecipes #SoupSeason
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Ingredients
  

1 tbsp olive oil

1 lb boneless, skinless chicken breasts, diced

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup fresh spinach, chopped

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

4 cups chicken broth

1 cup heavy cream

16 oz potato gnocchi (store-bought or homemade)

Salt and pepper, to taste

Grated Parmesan cheese, for serving

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes. Remove chicken and set aside.

    In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.

      Stir in the minced garlic, thyme, oregano, and red pepper flakes (if using) and cook for an additional minute until fragrant.

        Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer.

          Add the potato gnocchi to the soup and cook according to package instructions, usually about 2-3 minutes or until they float to the top.

            Return the cooked chicken to the pot along with the chopped spinach. Pour in the heavy cream, stirring well to combine. Let the soup simmer for another 5 minutes to heat through.

              Taste and adjust seasonings if necessary. Serve hot, garnished with grated Parmesan cheese and fresh parsley.

                Prep Time: 15 min | Total Time: 30 min | Servings: 6