Olive Garden Chicken Gnocchi Soup

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Ingredients

  • 3-4 boneless skinless chicken breasts - cooked and diced 
  • 1 stalk of celery - chopped
  • ½ white onion - diced
  • 2 teaspoons minced garlic
  • ½ cup shredded carrots
  • 1 tablespoon olive oil
  • 4 cups low sodium chicken broth
  • salt and pepper - to taste
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cups half and half - see note
  • 1 cup fresh spinach - roughly chopped

Instructions

  • Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. 
  • Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. 
  • Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve. 

Notes

Milk: for even more creamy richness, swap one cup of the half and half for heavy cream. 
Recipe from Megan Davis

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