Olive Garden Chicken Gnocchi Soup

4 servings

25 min

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
½ cup / 120 g shredded carrots
3–4 boneless skinless chicken breasts, cooked and diced
4 cups / 950 ml low sodium chicken broth
salt and pepper to taste
1 teaspoon thyme
16 oz / 450 g potato gnocchi
2 cups / 480 ml half and half
1 cup / 30 g fresh spinach, roughly chopped

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