Olive Garden Chicken Gnocchi Soup Made Lighter
Try this Olive Garden Chicken Gnocchi Soup Made Lighter recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- salt and pepper to taste
- 1 tablespoon olive oil
- 4 cups water
- 1 teaspoon minced garlic
- 1/4 cup chopped celery
- 2 tablespoons cornstarch
- 1/2 cup shredded carrots
- 1/8 teaspoon ground nutmeg
- 2 cups chopped fresh spinach
- 1/4 cup diced onion
- 1 cup fat free half and half
- 4 cups chicken broth (i used jarred better than bouillon
- 1 package (16 to 18 ounces) potato gnocchi (i used dececco b
- 2 cups chopped cooked chicken breast (i used rotisserie c
- Carbohydrate 4.94740829884386 g
- Cholesterol 1.4 mg
- Fat 0.883892182693397 g
- Fiber 0.502812228242057 g
- Protein 1.09912397726749 g
- Saturated Fat 0.313084453217602 g
- Serving Size 1 1 Serving (170g)
- Sodium 68.2477665021395 mg
- Sugar 4.4445960706018 g
- Trans Fat 0.0666470252911198 g
- Calories 31 calories
Add the olive oil to a large soup pot set over medium heat. Add the carrots, onion and celery. Cook, stirring often until the vegetables begin to soften, about 3 minutes. Add the garlic and stir 1 minute more.Whisk together the cornstarch and chicken broth. Add to the pot, along with the water. Allow the mixture to come to a boil and then add the gnocchi. Reduce the heat to a gentle simmer and stir in the salt, pepper and nutmeg. Simmer for 10 minutes.Add the half-and-half, chicken and spinach and simmer 10 minutes more, until thickened. Season to taste with additional salt and pepper, if desired.
