Olive Garden Chicken & Gnocchi Soup

By Traceylu-2

copycat version - I reduce amount of milk and added rue to make a thicker soup

Ingredients

• 1/2 onion, diced
• 1 stalk celery, diced
• 1 clove garlic
• 1/2 carrot, shredded
• 1 Tbls olive oil
• 2 cups cooked chicken breast, diced
• 4 cups chicken stock
• Salt and pepper, to taste
• 1 tsp dried thyme
• 16 oz pkg potato gnocchi
• 1/2 cup half-and-half
• 1/2 cup 2% milk
• 1 cup fresh spinach, chopped
• 2 Tbls butter
• 2 Tbls flour

Preparation

Step 1

Saute onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent. Add chicken breast, chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 mins, then turn down the heat to a simmer for 5 mins. Add half-and-half and milk. Turn up heat and heat through. Meanwhile, in a small pan, melt butter. Add flour and stir until bubbly. Add flour mixture to soup and continue to cook until thickened and bubbly. Add spinach, then cook for another 1-2 mins until the spinach is wilted. Serve immediately. Soup freezes well.