Healthy Chicken Gnocchi Soup
My family loves this Chicken Gnocchi Soup – inspired by Olive Garden but healthier! Filled with protein, veggies and nutrition, perfect for when you’re feeling under the weather.
A couple of weeks ago my entire family got hit with a funky cold that was going around. It was not fun at all and I’m thankful it’s behind us. All 3 of my kids were home missing school, and then my husband came home sick from work on Wednesday night, just as I was making this Chicken Gnocchi Soup for dinner, the timing couldn’t have been better I guess you could say.
My kids aren’t huge soup people (though from the amount of soups that I post here, I obviously am). Both my kids discovered their love of the Chicken Gnocchi Soup at Olive Garden not long ago during one of our soup, salad and breadstick fixes and I knew that it was a soup I was going to have to make for them at home. They love gnocchi and when I found some adorable mini gnocchi at the grocery store the other day I knew it was time to make some soup.
How to make healthy Chicken Gnocchi Soup without half & half or heavy cream?
So here’s the thing, the soup at Olive Garden seems to have a cream base to it and I’m not so crazy about that. I decided to experiment and make a chicken gnocchi soup without half and half or cream and instead added a can of mashed cannellini beans to the soup to thicken it up. Success! No one (still) has any idea there were beans in this soup (in fact my 11 year old specifically mentioned that he loved my soups when they don’t have beans or tomatoes – spinach is okay though!). The mashed white beans added a subtle “creaminess” to the soup, not to mention nutrition too.
My family loved this soup so much that I’ve made it 2 weeks in a row. Even my two year old gobbled up a couple of small bowls. Makes me happy to have a go-to soup that I know everyone loves!
Hope you have a great week and are staying healthy!Print
- 2 tablespoons olive oil
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 – 1.25 lb chicken breast
- 4 cups reduced sodium chicken broth
- 2 cups water
- 2 carrots, shredded
- 1 can Bush’s Cannellini Beans
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 handfuls spinach, torn
- 1 package mini gnocchi
- salt and pepper
- Heat oil over medium heat in a large heavy bottomed soup pot. Add celery, onion and garlic and cook until soft and fragrant, about 5 minutes. Add whole chicken breasts, chicken stock, water and carrots to the pot, season with a big pinch of salt and pepper, increase heat to medium high and bring to a slow boil. Let boil for about 5 minutes then reduce to medium low heat and let simmer.
- Open your can of cannellini beans and drain off top liquid. Using a fork, mash beans in can (or if you find easier, use a bowl) until they are completely mashed into a puree. Add beans along with dried thyme and parsley to soup.
- Let soup continue to cook for 15-20 minutes until chicken breasts are fully cooked. Carefully take chicken breasts out and place onto a cutting board. Let cool for a minute. Slice and chop chicken breasts into small pieces and add back into soup. At this time add spinach and package of mini gnocchi. Season with salt and pepper. Let cook for 5 more minutes, taste and adjust for seasoning and serve.
Keywords: gnocchi, soup, chicken
Find more soup recipe inspiration on my Soup Pinterest board:
More healthy soup recipes to try:
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