Chicken and Gnocchi Soup

There is a soup similar to this one at Olive Garden. I enjoyed it so much I sought out the recipe. I like this recipe, but I would make 3 changes. 1) Add one more garlic and salt and pepper to taste. 2) The gnocchi was a little over cooked. After boiling the gnocchi for 4 minutes, skip the 5 minute simmer. Simmering after the cream is added, is plenty. 3) I used only 2 large chicken breasts. Two seemed like quite enough to me. Well good luck! Enjoy!

Ingredients

• 3-4 chicken breasts, cooked and diced
• 4 cups of chicken broth
• 1 stalk of celery, diced
• 1 garlic clove, chopped
• 1 carrot, shredded
• 1/2 onion, diced
• 1 tablespoon olive oil
• 1 teaspoon of thyme
• salt and pepper to taste
• 16 ounces of potato gnocchi (found in the grocery aisle with pastas)
• 1 1/2 cups of half and half
• 1/2 cup of heavy cream
• 1 cup of fresh spinach, chopped

Directions

• Saute the onion, celery, garlic, carrot and onion in oil over medium heat.
• Add chicken, chicken broth, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 5 minutes.
• Add half and half and heavy cream and simmer for another 5 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• Serve and enjoy!