Creamy Italian Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces of fluffy potato gnocchi
02 -
2 full cups of half and half
03 -
4 cups of chicken broth (go for the low-sodium kind)
04 -
3-4 cooked chicken breasts, no skin, diced up nicely
→ Vegetables
05 -
1 cup of fresh spinach, roughly chopped up
06 -
Half a white onion, finely diced
07 -
½ cup of carrots, shredded
08 -
1 celery stalk, cut into little pieces
09 -
2 teaspoons garlic, minced well
→ Seasonings
10 -
1 teaspoon dried thyme
11 -
Salt and pepper—add as much as you like
12 -
1 tablespoon of your favorite olive oil
# Instructions:
01 -
On medium heat, warm up your olive oil in a large pot. Add the chopped celery, onion, garlic, and shredded carrots. Stir occasionally and cook until those onions turn see-through.
02 -
Drop the diced chicken into the pot along with the broth and seasonings. Bring everything to a nice boil, then add the gnocchi. Let it all cook for 3-4 minutes before dialing back the heat to simmer for about 10 minutes.
03 -
Pour in the half and half and toss in the spinach. Keep stirring and cook for just a couple of minutes until that spinach wilts. Taste it and add extra seasoning if you think it needs it.
# Notes:
01 -
A warm and inviting take on a popular Olive Garden dish, great for when you're craving comfort food straight from your kitchen!