This creamy chicken gnocchi soup tastes just as good as Olive Garden's! Our copycat recipe uses leftover cooked chicken and store-bought potato gnocchi, so the one-pot soup is ready to eat in under 30 minutes.

Ingredients

• 1/4 cup butter, cubed
• 1 cup finely chopped celery
• 1 cup shredded carrots
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1/2 cup all-purpose flour
• 5 cups chicken broth
• 1 package (16 ounces) potato gnocchi
• 1-1/2 cups cubed cooked chicken breast
• 1 cup fresh baby spinach
• 1 cup heavy whipping cream
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• sliced chives

Directions

1. In a Dutch oven, melt butter over medium heat. Add celery, carrots, onion and garlic; cook and stir until crisp-tender, 4-6 minutes. Stir in flour until blended. Gradually whisk in broth. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-5 minutes, stirring occasionally.
2. Stir in gnocchi and chicken. Cook until gnocchi is heated through and tender, 4-6 minutes. Reduce heat to medium-low. Stir in spinach, cream, thyme, salt and pepper; heat through. Garnish with chives.