This copycat Olive Garden chicken & gnocchi soup is an amazing alternative to the typical chicken noodle.
40 minutes, 4 Servings
| 2 Tbsp | Butter |
| 1 medium | Onion, finely chopped |
| 2 stalks | Celery, finelychopped |
| 1 medium | Carrot, shredded or finely chopped |
| 3 cloves | Garlic, minced |
| 6 c. | Low-sodium chicken broth |
| 3 | Thyme sprigs |
| 2 c. | Half-and-half |
| to taste | Kosher salt |
| to taste | Freshly ground black pepper |
| 2 c. | Cooked chicken, shredded |
| 1 (16-oz.) package | Fresh gnocchi |
| 2 c. | Baby spinach |
| 1. In a large pot over medium heat, melt the butter (2 Tbsp). |
| 2. Make the mirepoix:Add the chopped onion, carrot, and celery and cook slowly until softened, 4-6 minutes, until all vegetables are softened. |
| 3. Add the minced garlic (3 cloves) and cook until fragrant, about 1 minute. |
| 4. Pour in the chicken broth (6 c.), and scrape up any bits of vegetables from the bottom of the pot with a spoon. |
| 5. Add the thyme sprigs (3) and bring to a boil. |
| 6. Reduce heat to low and simmer for 20 minutes to allow the flavors to develop. |
| 7. Stir in the half-and-half (2 c.) and return the soup to a simmer. © FirstPageRecipes.com |
| 8. Remove the thyme sprigs and season to taste with salt and pepper. |
| 9. Add the chicken (2 c.) and gnocchi (1 (16-oz.) package) and simmer until the gnocchi are just tender according to package directions. |
| 10. Stir in the spinach (2 c.) and cook until just wilted. |
| 11. Ladle the soup into bowls and serve. |
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