A cozy, creamy soup loaded with tender chicken, soft potato gnocchi, and fresh spinach. This comforting one-pot meal is reminiscent of the Olive Garden classic and perfect for a chilly evening.
Prep15 min
Cook30 min
Servings4
Serving size: 1.5 cups
560cal
38gprotein
58gcarbs
20g
Ingredients
2 tbsp olive oil (divided)
1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
Soft, chewy, and irresistibly buttery. These homemade garlic breadsticks are brushed with a savory garlic-herb butter and are perfect for dipping into marinara or serving alongside your favorite pasta.
About Chicken and Gnocchi Soup with Garlic Breadsticks
Creamy, soul-satisfying chicken and gnocchi soup with warm breadsticks. Pure comfort!
This italian_american dish is perfect for dinner. With 927.84 calories and 45.839999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cups chicken broth (low sodium recommended)
1 cup half-and-half
1 lb potato gnocchi (shelf-stable or refrigerated)
5 oz fresh spinach (roughly chopped)
1 tsp dried thyme
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Cook the Chicken
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Add the chicken to the pot and cook until golden brown and cooked through, about 5-7 minutes. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken from the pot and set it aside on a plate.
2
Sauté the Aromatics
Add the remaining 1 tablespoon of olive oil to the same pot over medium heat.
Add the diced onion, carrots, and celery (the mirepoix). Sauté, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
3
Build the Soup Base
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste. This creates a roux that will thicken the soup.
Gradually pour in the chicken broth while whisking continuously to prevent lumps. Scrape any browned bits from the bottom of the pot.
Stir in the dried thyme, the remaining 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Bring the mixture to a gentle simmer.
4
Simmer and Add Gnocchi
Reduce the heat to medium-low and let the soup simmer for 5 minutes, allowing the flavors to meld and the broth to thicken slightly.
Slowly stir in the half-and-half. Heat gently but do not let it come to a rolling boil, which can cause the dairy to curdle.
Add the potato gnocchi to the pot. Cook according to package directions, typically until they float to the surface, about 3-4 minutes.
5
Finish and Serve
Return the cooked chicken to the pot.
Stir in the fresh spinach and cook just until it wilts completely, about 1-2 minutes.
Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Servings
6
Serving size: 2 breadsticks
368cal
8gprotein
52gcarbs
14gfat
Ingredients
3 cup all-purpose flour (plus more for dusting)
2.25 tsp active dry yeast (one 1/4-ounce packet)
1 cup warm water (105-115°F or 40-46°C)
1 tbsp granulated sugar
2 tbsp olive oil
1.5 tsp salt (divided)
4 tbsp unsalted butter
3 cloves garlic cloves (finely minced)
2 tbsp fresh parsley (chopped)
0.25 cup parmesan cheese (grated, optional)
Instructions
1
Activate the Yeast (5-10 minutes)
In a small bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast.
Stir gently to combine and let the mixture sit for 5-10 minutes.
It is ready when it becomes foamy and bubbly on top, which indicates the yeast is active.
2
Make and Knead the Dough (8-10 minutes)
To the yeast mixture, add the all-purpose flour, olive oil, and 1 teaspoon of salt.
If using a stand mixer, mix with the dough hook on low speed until a shaggy dough forms, then increase to medium-low and knead for 5-6 minutes.
If kneading by hand, mix with a spoon until a dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes.
The dough is ready when it is smooth, elastic, and springs back when you poke it.
3
First Rise (60-90 minutes)
Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free location for 60-90 minutes, or until it has doubled in size.
4
Shape the Breadsticks (10 minutes)
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
Divide the dough into 12 equal portions.
Roll each portion into a rope about 8-10 inches long, trying to keep the thickness uniform.
Place the dough ropes on the prepared baking sheet, leaving about 1-2 inches of space between them.
5
Second Rise and Bake (35-45 minutes)
Cover the shaped breadsticks loosely with a kitchen towel and let them rest for a second rise (proofing) for 20-30 minutes. They will become slightly puffy.
Bake in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.
6
Prepare Topping and Serve (5 minutes)
While the breadsticks are baking, melt the unsalted butter in a small saucepan or microwave-safe bowl.
Stir in the minced garlic, chopped fresh parsley, and the remaining 1/2 teaspoon of salt.
As soon as the breadsticks come out of the oven, brush them generously with the garlic butter mixture.
If desired, sprinkle with grated Parmesan cheese.
Serve immediately for the best flavor and texture.
