Description
This creamy and comforting soup is a delicious homemade version of the popular Olive Garden favorite. Perfect for potlucks, family gatherings, or just a cozy night in!
Ingredients
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1 tablespoon olive oil
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1 stalk celery, chopped
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1/2 white onion, diced
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2 teaspoons minced garlic
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1/2 cup shredded carrots
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2 cups cooked chicken, cubed or shredded (rotisserie or canned chicken can be used)
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4 cups chicken broth (or 4 cups water with chicken bouillon)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon dried thyme
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1 pound potato gnocchi
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2 cups half and half
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1 cup fresh spinach, roughly chopped
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chopped celery, diced onion, garlic, and shredded carrots. Sauté until the onions are translucent and vegetables are softened, about 3-5 minutes.
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Add the cooked chicken and chicken broth (or water with bouillon) to the pot. Stir in the salt, black pepper, and dried thyme.
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Bring the soup to a boil, then add the gnocchi. Let it boil for 3 minutes, then reduce the heat to a simmer and cook for an additional 10 minutes. This allows the flavors to meld and the gnocchi to fully cook.
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Stir in the half and half and chopped spinach. Continue to simmer for a few minutes, until the spinach is wilted and the soup is creamy and heated through. If transporting, add the half and half and spinach just before serving to prevent curdling and keep the spinach fresh.
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Ladle the soup into bowls and serve warm. This soup pairs well with crusty bread or a side salad for a complete meal.
- Cook Time: 30 mintues