Olive Garden Chicken Gnocchi Soup
This copycat Olive Garden Chicken Gnocchi Soup is every bit as creamy and delicious as the restaurant version, made in less than 30 minutes!
Equipment
Ingredients
Ingredients
boneless skinless chicken breasts (cooked, diced)
3 piece
celery (chopped)
1 stalk
white onion (diced)
0.5 piece
garlic (minced)
2 teaspoon
carrots (shredded)
0.5 cup
olive oil
1 tablespoon
low sodium chicken broth
4 cup
salt
1 teaspoon
black pepper
0.5 teaspoon
thyme
1 teaspoon
potato gnocchi
16 ounce
half and half
2 cup
fresh spinach (roughly chopped)
1 cup
Instructions
Sauté vegetables
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent.
Add chicken and simmer
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.
Finish with cream and spinach
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.
Original recipe
Storage
Add a splash of broth or milk when reheating to restore creaminess
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