Olive Garden Chicken Gnocchi Soup

🥘 Ingredients

• boneless skinless chicken thighs
  1 lb
• salt
• black pepper
• butter
  4 tbsp
• olive oil
  1 tbsp
• onion (chopped)
  1 small
• carrots (shredded)
  12 oz
• garlic (minced)
  2 cloves
• all-purpose flour
  4 tbsp
• chicken broth
  6 c
• milk
  2 c
• mini potato gnocchi (1 package)
  1 lb
• fresh spinach (chopped)
  1 c

🍳 Cookware

• oven
• rimmed baking sheet
• large Dutch oven

1. 1

   Preheat the oven to 400°F. Season boneless skinless chicken thighs with salt and black pepper . Place on a rimmed baking sheet and roast until cooked through and an instant-read thermometer reads 165°F, about ⏱️ 20-25 minutes . Rest, then shred.

   boneless skinless chicken thighs: 1 lb, salt, black pepper
2. 2

   In a large Dutch oven or stock pot, melt butter and olive oil together over medium heat.

   butter: 4 tbsp, olive oil: 1 tbsp
3. 3

   Add onion , carrots , and garlic . Cook over medium heat, stirring occasionally, until the onions are translucent, about ⏱️ 5 minutes .

   onion: 1 small (chopped), carrots: 12 oz (shredded), garlic: 2 cloves (minced)
4. 4

   Whisk in all-purpose flour and cook over medium heat for ⏱️ 1 minute . Slowly stir in chicken broth and simmer over medium heat until the broth starts to thicken, about ⏱️ 5 minutes .

   all-purpose flour: 4 tbsp, chicken broth: 6 c
5. 5

   Add milk to the soup and bring to a boil over medium-high heat. Season with salt and black pepper to taste.

   milk: 2 c, salt, black pepper
6. 6

   Reduce heat to medium-low. Add mini potato gnocchi , fresh spinach , and the shredded chicken. Simmer until the gnocchi are tender and the soup has thickened to your liking, about ⏱️ 5 minutes . For a thicker soup, stir in 1 tbsp cornstarch mixed with 1 tbsp cold water.

   mini potato gnocchi: 1 lb (1 package), fresh spinach: 1 c (chopped)