Copycat Olive Garden Chicken Gnocchi Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

3 tablespoons olive oil

1 large yellow onion, chopped

1 cup shredded carrots

2 stalks celery, diced

4 cloves garlic, minced

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

4 cups low-sodium chicken broth (32 ounces)

2 cups cooked, shredded chicken

1 tablespoon fresh thyme leaves

1 pound refrigerated potato gnocchi (not frozen)

1 (5-ounce) bag baby spinach

1 1/2 cups half-and-half

Directions

Step 1

Heat 3 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add chopped large yellow onion, 1 cup shredded carrots, 2 stalks diced celery, 4 cloves minced garlic, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper, and cook, stirring occasionally until softened, about 5 minutes.

Step 2

Stir in 4 cups low-sodium chicken broth, 2 cups cooked shredded chicken, and 1 tablespoon fresh thyme leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add 1 pound refrigerated potato gnocchi, 1 (5-ounce) bag baby spinach, and 1 1/2 cups half-and-half, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.

Nutrition

• Serving Size: Serves 6
• Calories: 405 cal
• Total Fat: 22.5 g
• Saturated Fat: 7.8 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 764.0 mg
• Total Carbohydrate: 34.0 g
• Dietary Fiber: 3.7 g
• Total Sugars: 5.6 g
• Protein: 18.4 g