My version of Olive Garden’s Chicken Gnocchi Soup

Recipe

  • 1 pound shredded chicken thighs

  • 1 16 ounce container of potato Gnocci

  • 4 tbs. unsalted butter

  • 2 tbs. olive oil

  • 1 small onion diced

  • 4 cloves garlic finely chopped

  • 1 cup shredded or diced carrots

  • 3 stalks chopped celery

  • 2 tbs. heaping flour

  • 4 cups chicken broth

  • 1 cup heavy whipping cream

  • 1 cup half and half

  • 4 cups fresh spinach

  • 1 tsp. salt

  • 1 tsp. pepper

  • 1 tsp. herbs de Provence seasoning

Directions:

In a sauce pan boil one pound of boneless, skinless chicken thighs. Shred and set aside. In a separate stock pot add butter and olive oil. Once butter is melted add onion, garlic, celery and carrots. Sauté for 10 minutes until the vegetables are soft. Add the flour and mix well to dissolve. The soup base will become thick. Add the chicken broth and simmer for 5 minutes. Add the chicken and bring to a low boil. Add the Gnocchi and cook to the package directions. Lower the temperature and add the heavy whipping cream and half and half. Simmer for 5 more minutes on low being cautious not to have the cream and half and half curdle. Add the fresh spinach and incorporate into the soup. Season with salt, pepper and the herbs de Provence. Serve with warm fresh Italian bread!!