Olive Garden Chicken & Gnocchi Soup [0000529]

Ingredients:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into small pieces
1 cup gluten-free potato gnocchi (store-bought or homemade)
1 cup chopped fresh spinach
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
4 cups gluten-free chicken broth
1 cup heavy cream

Instructions:

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.

Add the diced chicken pieces and cook until they are no longer pink, about 5-7 minutes. Remove the chicken from the pot and set it aside.

In the same pot, add a bit more olive oil if needed and sauté the diced onion, carrots, and celery until they begin to soften, about 5 minutes.

Pour in the gluten-free chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 10 minutes until the vegetables are tender.

Stir in the potato gnocchi and cook according to the package instructions, usually about 2-4 minutes.

Add the cooked chicken pieces back into the pot.

Pour in the heavy cream and stir to combine. Simmer for an additional 5 minutes until the soup is heated through.

Toss in the chopped spinach and cook for 1-2 minutes until it wilts.

Season your gluten-free Olive Garden Chicken & Gnocchi Soup with salt and pepper to taste. Serve hot.

Enjoy this comforting, gluten-free version of Olive Garden's Chicken & Gnocchi Soup in the comfort of your own home!