Olive Garden’s Chicken Gnocchi Soup

Olive Garden’s Chicken Gnocchi Soup

2 T. olive oil

1/2 c. shredded carrot
1/4 c. diced onion
1/4 c. chopped celery
1 t. minced garlic
2 T. cornstarch
4 c. chicken broth
4 c. water
1.5 t. salt
1/2 t. ground black pepper
1/8 t. ground nutmeg
1.5 c. half-and-half
2 c. chopped cooked chicken (bite size pieces)
2 c. chopped fresh spinach
1 pkg. potato gnocchi (in a pouch in pasta aisle...I used small sized gnocchi)

Heat oil in large soup pot over medium heat. Add the carrot, onion, celery, garlic and saute for 3 min. Whisk the cornstarch into the chicken broth and add to the veggies along with the water. When the mixture begins to boil, add the gnocchi. Reduce the heat and simmer 10 min. Add half-and-half and simmer for 10 min until the soup begins to thicken. add the chicken and spinach and simmer for another 10 min. Makes 8 cups.


by Stephanie, wife of Barbara's son Brandon