Olive Garden Chicken and Gnocchi Soup (Copycat)

Olive Garden Chicken and Gnocchi Soup (Copycat)

from insanelygoodrecipes.com
40 min

Chicken and gnocchi soup will be your favorite no-fuss meal! It's creamy, full of veggies, and absolutely delicious. Ideal for weeknights, potlucks, and more!

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 pound cooked chicken breast, cubed
  • 4 cups chicken broth
  • 1 (16-ounce) package of mini potato gnocchi
  • 1 (6-ounce) bag of baby spinach leaves
  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons cold water (optional)
  • 2 cups half-and-half cream
  • Salt and ground black pepper, to taste

Directions

  1. 1

    Add oil to a large pot. Heat over medium heat.

  2. 2

    Add the carrots, celery, onions, and garlic. Cook in the oil for 5 minutes until the onion is slightly see-through. Then, add the cubed chicken and chicken broth. Bring the mixture to a simmer.

  3. 3

    Add the gnocchi, stirring for 3 to 4 minutes or until the gnocchi starts floating.

  4. 4

    Add the spinach and continue to cook for another 3 minutes, stirring regularly. The spinach should be wilted by the end of the 3 minutes.

  5. 5

    (Optional) Whisk together the cornstarch and cold water in a small cup or bowl. Then, add this mixture and the half-and-half into the soup. Stir until everything is well mixed.

  6. 6

    If you aren’t adding the cornstarch, only add the half-and-half.

  7. 7

    Cook for another 5 minutes or so until the soup thickens. Then, season with salt and pepper. Transfer to individual serving bowls, and enjoy!