Homemade Olive Garden Chicken Gnocchi Soup

Instructions

1. 1

   **Prepare the Chicken:** Season chicken breasts with a pinch of salt and pepper. You can bake them at 375°F (190°C) for 20-25 minutes, boil them, or use pre-cooked rotisserie chicken. Once cooked, shred or dice the chicken into bite-sized pieces. Set aside.

2. 2

   **Sauté Aromatics:** In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

3. 3

   **Make the Roux:** Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.

4. 4

   **Add Liquids and Seasoning:** Gradually whisk in the chicken broth, making sure to scrape any bits from the bottom of the pot. Bring the soup to a gentle simmer, stirring occasionally to prevent lumps.

5. 5

   **Combine Ingredients:** Stir in the shredded chicken and Italian seasoning. Let the soup simmer for 5-7 minutes to allow the flavors to meld.

6. 6

   **Cook Gnocchi:** Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 2-4 minutes, until the gnocchi float to the surface and are tender.

7. 7

   **Finish the Soup:** Reduce the heat to low. Stir in the half-and-half and fresh spinach. Cook just until the spinach wilts, about 1-2 minutes. Do not boil after adding the half-and-half.

8. 8

   **Season and Serve:** Taste the soup and season with additional salt and black pepper as needed. Ladle hot into bowls and serve immediately.