Olive Garden Chicken Gnocchi Soup

 

I doubled this and it filled my dutch oven pot. It's good. I'm always looking for new soup recipes, we get sick of the same old ones.

Ingredients

• 3-4 boneless skinless chicken breasts, cooked and diced (costco rotisserie makes this soo easy)
• 1 stalk of celery, chopped
• ½ white onion, diced
• 2 teaspoons minced garlic
• ½ cup shredded carrots (I prefer diced carrots)
• 1 tablespoon olive oil
• 4 cups low sodium chicken broth (plus bullion to taste)
• salt and pepper, to taste
• 1 teaspoon thyme (I used fresh because I had it)
• 16 ounces potato gnocchi (find this in the pasta section of the store)
• 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.