Olive Garden Chicken Gnocchi Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

4 tablespoons butter

1/2 cup diced celery

1 medium yellow onion (diced)

4 cloves fresh garlic (minced)

1/2 cup shredded carrots

4 cups chicken broth

1 1/2 teaspoons cornstarch

2 sprigs fresh thyme (minced, or 1 teaspoon dried thyme)

16 ounces gnocchi (fresh or frozen)

2 cups cooked and shredded chicken (can also use a rotisserie chicken)

2 cups fresh spinach (roughly chopped)

2 cups heavy cream

Salt and freshly cracked pepper (to taste)

Directions

In a large heavy bottomed pot (like a dutch oven), melt the butter and add the celery, onion, garlic and carrots. Cook for 5 to 6 minutes, stirring occasionally, until softened.

In a small bowl, mix the corn starch and a couple of tablespoons of the chicken broth. Add cornstarch mixture to the vegetable mixture in the pot. Slowly whisk in the remaining chicken broth and add the sprigs of thyme.

Bring mixture to a simmer and then add the gnocchi and cook for 3 to 5 minutes, until gnocchi are cooked through and have risen to the top.

Add the chicken and spinach and cook till the spinach is wilted, about 2 to 3 minutes. Slowly add the cream, while stirring, and heat till just hot but not boiling.

Add salt and pepper as needed, to taste. Serve with garlic bread.

Nutrition

• Serving Size: 1
• Calories: 931 kcal
• Total Fat: 66 g
• Saturated Fat: 38 g
• Unsaturated Fat: 23 g
• Trans Fat: 2 g
• Cholesterol: 267 mg
• Sodium: 1295 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 29 g