Chicken & Gnocchi Soup (Copycat Olive Garden)

By á-10966

Ingredients

• 2 boneless skinless chicken breasts, cut into cubes
• 2 Tbsp. olive oil
• 4 Tbsp. butter
• 1 medium onion, diced
• 1 cup celery, diced
• 1 tsp. minced garlic
• 1 cup carrots, shredded
• 3 Tbsp. flour
• 1 quart Fat Free Half & Half
• 1 (14oz) can low sodium chicken broth
• 1 cup fresh spinach, chiffonade (finely sliced)
• 3/4 tsp. dried thyme
• salt & pepper to taste
• 1 (16oz) package Gnocchi

Details

Servings 6
Adapted from dessertnowdinnerlater.com

Preparation

Step 1

In a large stock pot heat olive oil & saute chicken breasts. Season with a little salt & pepper. Cook until mostly done (very little pink showing.)
6
Add butter until melted & then add the onion, celery, garlic & shredded carrots. Cook until onion is translucent. Add flour to absorb the liquid from the butter which will form a roux. Stir well.

Add the half & half and chicken broth. Stir until it comes to a boil. Allow to simmer while you cook the gnocchi in another pot of boiling water until dumplings float (3 minutes.) Drain & set aside. (*You could possibly just add the gnocchi to the pot of soup, but it might thicken the soup too much & be slightly starchy.)

Add spinach, thyme & cooked gnocchi to the pot of soup. Taste & adjust seasoning with salt & pepper. Serve hot.

*If the soup is not thick enough, add 1-2 Tbsp cornstarch mixed with just enough COLD water to stir it smooth. Add to the HOT soup & wait for it to boil to thicken up.