Chicken Gnocchi Soup
Chicken Gnocchi Soup is creamy, full of veggies, tender chicken and gnocchi dumplings. A knock-off of Olive Garden soup.
Ingredients
- 2 tablespoons olive oil
- 3/4 cup diced celery
- 3/4 cup diced yellow onion
- 1/2 cup finely diced carrots
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth, (I like Better than Bouillon)
- 2 cups rotisserie chicken, shredded or cubed
- 1/2 teaspoon dried thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup baby spinach, chopped
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the celery, onion, and carrots. Saute for 2-3 minutes or until veggies start to soften. Add the garlic and cook for 30 seconds.
- Add the chicken broth, chicken, and thyme. Bring mixture to a boil and add the gnocchi. Reduce heat to a medium simmer and cook gnocchi for about 8-10 minutes or until tender.
- Stir in the half and half and spinach. Simmer for 2-3 minutes or until spinach is wilted. Add salt and pepper to taste. Soup will thicken as it sits.