Olive Garden Chicken Gnocchi Soup

This easy chicken gnocchi soup is simple to make with gnocchi, rotisserie chicken and a creamy broth. Ready in 30 minutes, it's even better than Olive Garden!

📝 Ingredients

• 1 Tablespoon olive oil
• 1/2 onion (, diced)
• 1 cup carrots (, sliced or shredded)
• 1 cup celery (, chopped)
• 2 teaspoons minced garlic
• 1 Tablespoon corn starch or flour
• 2 cups cooked chicken (, I used rotisserie chicken)
• 4 cups chicken stock (, 32 ounce container)
• 1 1/2 cups heavy cream (, or half-and-half)
• 1/2 teaspoon salt (, more to taste)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 16 ounce package mini potato gnocchi
• 1-2 cups spinach (, chopped)

👨‍🍳 Instructions

1. 1Sauté: Saute veggies. Heat 1 Tablespoon of oil in a large pot over medium heat. Add 1/2 a diced onion, 1 cup carrots and 1 cup celery and cook for 3 to 5 minutes, or until the onions are translucent. Season with salt and pepper. Then stir in 2 teaspoons garlic and 1 Tablespoon flour and cook 1 more minute.
2. 2Boil and simmer: Add remaining soup ingredients and simmer. Add 3 cups shredded chicken, 4 cups chicken stock, 1 1/2 cups cream, 1/2 teaspoon salt, 1/2 teaspoon Italian sesoning, 1/2 teaspoon thyme and 1/8 teaspoon pepper. Heat to boiling and then add 16 ounces gnocchi. Gently boil for 4 minutes, then turn down and simmer for 5 minutes, or until it has reached desired thickness.
3. 3Serve: Add spinach. Add 1-2 cups spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Enjoy while warm!