Olive Garden Chicken Gnocchi Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

3-4 boneless skinless chicken breasts, cooked and diced

1 stalk of celery, chopped

½ white onion, diced

2 teaspoons minced garlic

½ cup shredded carrots

1 tablespoon olive oil

4 cups low sodium chicken broth

Salt and pepper, to taste

1 teaspoon thyme

16 ounces potato gnocchi

2 cups half and half (see note)

1 cup fresh spinach, roughly chopped

Directions

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent.

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.

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups
• Calories: 430
• Total Fat: 25g
• Saturated Fat: 13g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 90mg
• Sodium: 950mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Total Sugars: 3g
• Protein: 23g