Olive Garden Chicken Gnocchi Soup
lolo
March 3, 2021
As creamy and delicious as the restaurant version, made in less than 30 minutes!
No Reviews
Ingredients
Adjust Servings
| 4 Pieces boneless skinless chicken breasts, cooked and diced | |
| 1Stalk Celery, thinly chopped | |
| 1/2 white onion, diced | |
| 2Teaspoons Mince Garlic | |
| 1/2 Cup shredded carrots | |
| 1Tablespoon Olive Oil | |
| 4 Cups low sodium chicken broth | |
| 4 Pinches salt and pepper, to taste | |
| 1 Teaspoon Thyme | |
| 16 Ounces Potato Gnocchi | |
| 2 Cups Half and Half | |
| 1 Cup fresh spinach, roughly chopped |
Directions
1.
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saulte for 2-3 minutes until onions are translucent.
Mark as complete
2.
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.
Mark as complete
3.
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.
Mark as complete