This copycat Olive Garden Chicken and Gnocchi Soup is every bit as creamy and delicious as the restaurant version and made in just 30 minutes. One of my very favorite soups and it is so easy to make. Chicken and Gnocchi Soup
Ingredients
3 to 4 boneless skinless chicken breast or 6 to 8 chicken tenderloins
1 tbsp olive oil
1 stalk of celery
1/2 onion chopped
1 cup chopped carrots
2 garlic cloves minced
1 to 2 cups fresh spinach
8 cups chicken broth (2 quart size containers)
1 cup heavy cream
2 to 3 tbsp corn starch
16 oz package of potato gnocchi
1 tsp dried basil (or fresh)
1 tsp dried thyme
1 tsp salt
1 tsp pepper
Instructions
1. Heat olive oil in a large pot over medium heat. Add celery, onions, carrots, and garlic and saute for 2 to 3 minutes until onions are translucent.
2. Cut chicken into bite size pieces and place in pot with the vegetables and cook until chicken is cooked through.
3. Add chicken broth, heavy cream, seasonings, and spinach and bring to a boil. Gently stir in the gnocchi and boil for 3 to 4 minutes longer until the gnocchi float to the surface.
4. Take 2 to 3 tbsp of corn starch and dissolve in equal parts of water. Pour mixture into the soup stirring until slightly thick and creamy.
For a video tutorial, check out my YouTube channel!
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