Want a trust copycat recipe that everyone will love? This Olive Garden Chicken Gnocchi Soup is easy, flavorful and completely addicting.

Scale

1 pound boneless skinless chicken breasts cooked and shredded

1 Tbs olive oil

4 Tbs butter

1/4 cup all-purpose flour

1 small onion chopped

2 garlic cloves minced

6 cups chicken broth

2 cups milk

1 cup carrots shredded

2 tsp parsley flakes

Salt and pepper for seasoning

1 package 16 ounces mini potato gnocchi

1 cup fresh spinach chopped

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1. In large dutch oven or stock pot, melt butter and olive oil together.

2. Add your onions, carrots and garlic and cook until onions become translucent.

3. Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.

4. Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.

5. Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.

6. Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

You can add celery to this recipe if desired, about 1 cup chopped.

If your soup is too thin add 1 Tbs cornstarch mixed with 1 Tbs cold water and stir until thickened.