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!
Servings: 4 servings
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.
Video
Notes
Milk: for even more creamy richness, swap one cup of the half and half for heavy cream.
Nutrition
Calories: 523kcal | Carbohydrates: 52g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 622mg | Potassium: 799mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3859IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 5mg
