Olive Garden Copycat Chicken Tri-Color Gnocchi Soup
Ingredients
- 4 Chicken Thighs
- 1 Celery Stalk, chopped
- ½ Yellow Onion, diced
- 3-4 cloves Garlic, minced
- 4 cups Chicken Broth I used bone broth - either works!
- ¼ tsp Salt and Pepper (to taste)
- 14 oz Gnocchi I used the new Tri-Colored mini gnocchi from Tj's and it turned out delicious!
- 2 cups Half and Half
- 1 cup Spinach, chopped
- Parsley (for topping) Optional
Instructions
- Season your chicken thighs with salt and pepper, and add it to your cast iron pan on medium heat. Brown both sides and cook until there's no more pink (about 5-6 minutes per side), remove and set aside for later.
- While this cooks, peel and chop your veggies and mince our garlic. Once the chicken has been removed, drop the heat slightly (medium low to medium range), add in your chopped veggies (carrots, celery, and onion) and garlic. Cook until fragrant.
- Chop your cooked chicken thighs into small cubes and add them back into the veggie mixture.
- Add your chicken stock/broth to the pan. Bring this to a boil and add in your salt and pepper. Once your soup begins to boil, add in the gnocchi and drop it to a simmer and let it simmer for about 2-3 more minutes.
- After the soup is done simmering, add in your half and half and spinach. Cook this on low for an additional 1-2 minutes.
- Top with parsley and enjoy this heartwarming soup!
Tried this recipe?Let us know how it was!