Olive Garden Chicken Gnocchi Soup
10 min
Prep Time
20 min
Cook Time
30 min
Total Time
4
Servings
Ingredients
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- 1/2 white onion, diced
- 2 teaspoons minced garlic
- 1/2 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
- 1 cup fresh spinach, roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the celery, onion, garlic, and carrots and cook 2–3 minutes, until the onion is translucent.
- Add the chicken, broth, salt, pepper, and thyme. Bring to a boil, then gently stir in the gnocchi. Boil 3–4 minutes, then reduce to a simmer and cook 10 minutes.
- Stir in the half and half and spinach. Cook 1–2 minutes more, until the spinach is tender. Taste and adjust salt and pepper. Serve.
Notes
Use cooked diced chicken or rotisserie. For a richer soup, swap 1 cup of the half and half for heavy cream. Slow cooker: saute the veggies first, then cook chicken, veggies, and broth on low 3–4 hours; add gnocchi the last hour, then stir in half and half and spinach before serving.