Olive Garden Chicken Gnocchi Soup

🥘 Ingredients

• boneless skinless chicken breasts - cooked and diced
  3-4
• carrots (shredded)
  1/2 cup
• celery - chopped
  1 stalk
• chicken broth (low sodium)
  4 cups
• fresh spinach - roughly chopped
  1 cup
• garlic (minced)
  2 teaspoons
• gnocchi (potato)
  16 ounces
• half and half - see note
  2 cups
• olive oil
  1 tablespoon
• salt and pepper - to taste
• thyme
  1 teaspoon
• white onion - diced
  1/2

🍳 Cookware

• pot

1. 1

   Gather boneless skinless chicken breasts - cooked and diced , fresh spinach - roughly chopped , salt and pepper - to taste , half and half - see note , white onion - diced , celery - chopped .

   boneless skinless chicken breasts - cooked and diced: 3-4, fresh spinach - roughly chopped: 1 cup, salt and pepper - to taste, half and half - see note: 2 cups, white onion - diced: 1/2, celery - chopped: 1 stalk
2. 2

   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.

   olive oil: 1 tablespoon, garlic: 2 teaspoons (minced), carrots: 1/2 cup (shredded)
3. 3

   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 .

   chicken broth: 4 cups (low sodium), thyme: 1 teaspoon, gnocchi: 16 ounces (potato)
4. 4

   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.
5. 📝

   Milk: for even more creamy richness, swap one cup of the half and half for heavy cream.

6. 📝

   Nutrition: Calories: 523 kcal, Carbohydrates: 52 g, Protein: 31 g, Fat: 22 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 99 mg, Sodium: 622 mg, Potassium: 799 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 3859 IU, Vitamin C: 7 mg, Calcium: 184 mg, Iron: 5 mg