1.25cuphalf-and-halfwarm slightly for best results
5ozbaby spinach
0.33cupgrated Parmesanfor serving
Instructions
Preparation Steps
Warm the olive oil and melt the butter in a large pot over medium heat.
Sauté onion, celery, and carrots with a pinch of salt until softened, 5–6 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Sprinkle in the flour and cook, stirring, 1 minute to form a light roux.
Slowly whisk in the chicken broth until smooth. Add thyme, Italian seasoning, most of the salt, and the pepper. Simmer 5 minutes.
Fold in the shredded chicken and simmer another 5 minutes to heat through.
Add the gnocchi and cook at a gentle simmer until tender and the soup slightly thickens, 4–5 minutes.
Reduce heat to low. Stir in the half-and-half and spinach. Warm until the spinach wilts, 2–3 minutes. Do not boil.
Taste and adjust with remaining salt if needed. Ladle into bowls and finish with Parmesan.
Notes
Variation: Add 2 slices of crisp crumbled bacon for a smoky finish, or swap half-and-half with 1 cup heavy cream for extra richness. Leftovers keep well in the fridge for up to 3 days; reheat gently and add a splash of broth if the soup thickens.This recipe is an original creation inspired by classic Easy Olive Garden Chicken Gnocchi Soup flavors. All ingredient ratios and instructions are independently developed.