Olive Garden Chicken Gnocchi Soup
25 min4 servings
A creamy chicken and potato gnocchi soup with sautéed vegetables and fresh spinach.
| 1 tablespoon olive oil | Sauté celery, onion, garlic & carrots 2–3 min | Add chicken, broth, seasonings; boil, add gnocchi, simmer 13 min | Stir in half and half & spinach, cook 1–2 min; serve |
| 1 stalk celery, chopped | |||
| ½ white onion, diced | |||
| 2 teaspoons minced garlic | |||
| 120 g shredded carrots | |||
| 3–4 boneless skinless chicken breasts, cooked and diced | |||
| 950 ml low sodium chicken broth | |||
| salt and pepper to taste | |||
| 1 teaspoon thyme | |||
| 450 g potato gnocchi | |||
| 480 ml half and half | |||
| 30 g fresh spinach, roughly chopped |
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