RESTAURANT-STYLE CHICKEN AND GNOCCHI SOUP

Restaurant-Style Chicken and Gnocchi Soup image

This copycat version tastes just like the soup from the popular Italian chain restaurant. It's one of our family favorites!

Provided by johnsonbunch

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

4 tablespoons butter
4 tablespoons olive oil
1 onion, finely chopped
½ cup celery, chopped
2 cloves garlic, finely chopped
¼ cup all-purpose flour
1 (32 ounce) carton chicken broth, or to taste, divided
1 (16 ounce) package gnocchi
2 skinless, boneless chicken breast halves, cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded carrots
½ teaspoon dried parsley flakes
½ teaspoon dried thyme
1 quart half-and-half
salt and ground black pepper to taste

Steps:

Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat.
Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate.
Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes.
Stir gnocchi and chicken into the soup and season with salt and pepper.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 24.7 g, Cholesterol 87.8 mg, Fat 31.5 g, Fiber 2.7 g, Protein 13.4 g, SaturatedFat 15.8 g, Sodium 744 mg, Sugar 3 g