Chicken and Gnocchi Soup

This copycat Olive Garden Gnocchi Chicken Soup is loaded with chicken, veggies, and plump gnocchi! You'll never want to make another soup again!

📝 Ingredients

• 1 Tablespoon Olive Oil
• 1 Small Onion (diced)
• 3 Stalks Celery (diced)
• 3 Cloves Garlic (minced)
• 3 Carrots (shredded)
• 1 Pound Cooked Chicken Breasts (cubed)
• 4 Cups Chicken Broth
• 16 oz Mini Potato Gnocchi
• 6 oz Baby Spinach Leaves
• 1 Tablespoon Corn starch ((optional))
• 2 Tablespoons Cold Water ((optional))
• 2 Cups Half and half
• Salt and Pepper (to taste)

👨‍🍳 Instructions

1. 1Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
2. 2Stir gnocchi into the simmering soup and cook until they begin to float, 3-4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3. 3Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half and half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.