Lighter Chicken Gnocchi Soup

5 from 19 votes

Lighter Chicken Gnocchi Soup is a hearty and comforting dish that uses milk instead of heavy cream to lighten up this Olive Garden favorite!

Prep Time20

Cook Time28

Total Time48

Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken gnocchi soup

Servings: Servings

Calories: 331kcal

Author: Mindy Boyd

Ingredients

3 tablespoons butter divided
1 pound boneless skinless chicken breasts cut into bite sized pieces
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon chopped garlic
3 tablespoons flour
1 cup milk
4 cups chicken broth
¼ teaspoon pepper
1 package gnocchi 16 ounces
3 cups spinach

Instructions

Melt 1 tablespoon butter in a Dutch Oven or large pot over medium to medium-high heat, add chicken and cook stirring occasionally until brown, 4-5 minutes. Add remaining butter, when melted add onion, celery and carrots, cook stirring occasionally for 2 - 3 minutes.
Add garlic and cook stirring constantly until fragrant, about 1 minute. Sprinkle with flour and cook stirring constantly for 1 minute. Stir in milk and cook stirring constantly until bubbly, 2 - 3 minutes.
Add broth and pepper; heat to boiling, reduce heat and cook stirring occasionally until vegetables are tender, about 10 minutes.
Add gnocchi, breaking them apart as you put them in the pot. Add spinach and cook stirring occasionally until gnocchi is tender and spinach is wilted, about 5 minutes.

Notes

I don’t add additional salt when the soup is cooking because we are trying to consume as little sodium as possible. If you aren’t concerned with sodium intake then you could add some during the cooking process, maybe ½ teaspoon.

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Nutritional information is approximate.

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Nutrition