Olive Garden Chicken Gnocchi Soup (Copy-Cat): Simple and Sensational
Ingredients
- 1 cup onions
- 1 cup carrots, chopped or sliced
- 1 cup celery, sliced
- 3 tablespoons reduced-fat butter or Smart Balance Light
- 1 tablespoon fresh garlic, minced (about 3-4 cloves)
- Salt and pepper, to taste
- 3 tablespoons flour or 1 T cornstarch for gluten-free
- 4 cups reduced-sodium chicken broth, I used Swanson’s
- 1 cup reduced-fat milk (2%)
- 2 cups cooked chicken breasts, chopped into small pieces
- 1 16 oz or 17.6 oz) pkg. potato gnocchi, see shopping tips
- 3 cups fresh spinach, lightly packed
Instructions
- In a microwave-safe bowl or plate, add onions, carrots, and celery. Cook in microwave for about 4 minutes until soft.
- In a large nonstick pan or pot, melt butter. Add garlic and cooked vegetables. Season with a little salt and pepper. Mix well. Cook for 1 minute. Stir in flour and mix well. Continue to cook for 2 minutes, stirring often. Stir in chicken broth, 1 cup at a time, mixing after each. Pour in milk and stir well. Add cooked chicken. Bring up to a simmer and continue to simmer, uncovered for 20 minutes. Stir often.
- In the meantime, cook potato gnocchi separately, according to package directions. When the soup is finished, add cooked gnocchi and spinach. Simmer for about a minute until spinach is wilted.
Nutrition
Serving: 1.25cupsCalories: 299kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1.5gCholesterol: 23mgSodium: 780mgFiber: 3gSugar: 4gBlue Smart Points: 6Green Smart Points: 7Plus Points: 7