Olive Garden Chicken Gnocchi Soup

4 tbsp Butter (1/2 stick)

1 tbsp extra virgin olive oil

1 cup finely diced onion

½ cup finely diced celery

2 garlic cloves, minced

1 qt half-and-half

28 oz 2 (14-ounce) cans of chicken broth

salt to taste

½ tsp dried thyme

½ tsp parsley flakes

¼ tsp ground nutmeg (optional)

1 cup finely shredded carrots

1 cup coarsely chopped fresh spinach leaves

1 cup cooked diced chicken breast (rotisserie chicken works best)

1 (16 oz) package ready-to-use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occacionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir 1/2 teaspoon salt, the thyme, parsley,nutmeg (if desired), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

Nutrition Facts

8 servings

Serving size

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Olive Garden Chicken Gnocchi Soup