Olive Garden Chicken Gnocchi Soup

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

Directions

1. 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.
2. 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.
3. 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.

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