Imported from Instagram

Lazy Girl High-Protein Chicken Gnocchi Soup
A creamy, high-protein homemade version of Olive Garden’s chicken gnocchi soup, made with shredded chicken, potato gnocchi, vegetables, spinach, and half-and-half. The recipe makes five meal-prep portions and keeps the soup filling while retaining its creamy texture.
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Ingredients
- 14 oz chicken tenderloins
- 3 cups potato gnocchi (1 box)
- 4 cups chicken bone broth
- 2 cups regular half-and-half
- 80 g white onion (chopped)
- 35 g celery (1–2 stalks, chopped)
- 4 oz shredded carrots
- 2 tsp minced garlic
- 2 cups spinach
- 2 tsp Italian seasoning (The source lists this as “Italian.”)
- 1 tsp garlic butter powder
- 1 tsp onion powder
- salt and pepper (to taste)
- olive oil spray (for cooking)
- grated Parmesan (optional, for topping)
Steps
- 1
Cook the chicken tenderloins. The author uses an Instant Pot with a splash of broth and favorite seasonings, then pressure-cooks the chicken until cooked through. Lightly shred the chicken and set it aside.
- 2
Spray a large pot with olive oil spray. Add the chopped celery, chopped onion, and shredded carrots.
- 3
Cook the vegetables over medium heat for about 3–5 minutes, until they begin to soften.
- 4
Add the minced garlic and cook for another 30–60 seconds.
- 5
Pour in the chicken bone broth. Add the shredded chicken, Italian seasoning, garlic butter powder, onion powder, salt, and pepper. Bring the mixture to a boil.
- 6
Add the potato gnocchi and gently stir them into the soup.
- 7
Cook the gnocchi for about 3–4 minutes, or until tender.
- 8
Reduce the heat to a gentle simmer and stir in the half-and-half.
- 9
Simmer the soup for about 5–10 minutes so it becomes creamy. Do not bring it back to a hard boil after adding the dairy.
- 10
Stir in the spinach and cook for another 1–2 minutes, just until wilted.
- 11
Taste the soup and adjust the seasonings as needed. Serve topped with a little grated Parmesan, if desired.
Notes
The source reports approximately 396 calories, 31 g protein, 39 g carbohydrates, 10 g fat, and 2 g fiber per serving. The amount of broth used while pressure-cooking the chicken is not specified separately; use a splash from the listed broth or another small amount as needed. The source does not specify the Instant Pot pressure-cooking time.
Nutrition per serving
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