Olive Garden Chicken Gnocchi Soup

My good friend at work gave me this recipe and it has become a family favourite. 

Quick, tasty and satisfying! Thanks Sheri!

Ingredients:

3-4 boneless skinless chicken breasts, cooked and diced
⅓ Cup celery, chopped
½ medium white onion, diced
2 teaspoons minced garlic
1/2 cup shredded carrots
1 tablespoon olive oil
4 Cups chicken broth
salt and pepper, to taste
1 teaspoon thyme
16 ounces or 500 grams potato gnocchi (see picture below)
2 cups half and half
2 Cups fresh spinach, roughly chopped


Instructions:

Heat olive oil in a large pot over medium heat. Add celery and  onions. Saute until soft and translucent. Then add carrots. Cook for a couple minutes. Add garlic and cook until fragrant about 1 minute. 


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.


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.

Print Recipe:Olive Garden Chicken Gnocchi Soup

Cut chicken breasts in half as this decreases cooking time.

Season chicken with salt and pepper. Sprinkle olive oil over chicken. Cook in a 375 degree oven until internal temperature is 160 degrees.

While chicken is cooking heat olive oil in a soup pot. Add onions and celery, saute for 2-3 minutes until onions are translucent and soft.

Here is the cooked chicken breasts. 

Add the carrots. Cooke for a few minutes and then add the garlic. 

Cut the chicken into bite size pieces. Add to soup pot. 

Add broth, thyme, salt and pepper.

Bring to a boil.

This is the potato gnocchi. You can find it in the dried pasta section in the grocery store.

Add gnocchi

Bring mixture to a boil for 3-4 minutes

Reduce heat and simmer for approximately 10 minutes.

Stir in spinach and half and half cream. Cook for a couple minutes. Taste and add more salt and pepper if required. 

Enjoy