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This Copycat Olive Garden Chicken Gnocchi Soup has been been lightened up and is packed with vegetables, rotisserie chicken, pillowy gnocchi, and made with a homemade lightened up creamy, silky, chicken broth. This Copycat Olive Garden Chicken Gnocchi Soup is every bit as creamy and delicious as the restaurant version, but with less fat and calories-and costs a fraction of the price! It’s simple to make and can be made in less than 30 minutes!

Ingredients

  • 3 Tbsp light butter- I use Land O’Lakes light butter made with canola oil
  • 4 celery ribs, diced
  • 2 tsp minced garlic
  • 1 small white onion, diced
  • 1/4 cup all-purpose flour
  • 6 cups low sodium chicken broth 
  • 1 Tbsp fresh thyme, minced 
  • 1 cup matchstick/shredded carrots, chopped 
  • Salt and pepper, to taste 
  • 1.5 cups diced cooked skinless, boneless chicken breast -you could also use rotisserie chicken without the skin 
  • 1 (16 oz.) package refrigerated potato gnocchi
  • 2 cups fat free half-and-half *see notes
  • 2 cups fresh spinach leaves, chopped

Instructions

  1. In a stockpot or Dutch oven, heat light butter over medium heat. 
  2. Add celery, garlic, and onion and sauté until soft.
  3. Add the flour and whisk for about one minute to form a roux.
  4. Slowly add chicken broth and gnocchi. Stir until well combined. 
  5. Stir in carrots, thyme, cooked chicken, and season with salt and pepper.
  6. Simmer for 5 minutes, or until the chicken and gnocchi are cooked-and the gnocchi starts to float to the top.
  7. Reduce heat and stir in fat free half-and-half and spinach. Continue stirring and let it simmer for another 5 minutes until soup thickens.
  8. Enjoy! Store leftovers in an airtight container in the fridge for up to 5 days or it can be frozen for up to 3 months. 

Notes

Smartpoints: GREEN: 6 smartpoints per serving BLUE/PURPLE: 5 smartpoints per serving

What could I use as a substitute for the fat free half and half?

You could whisk 2 cups unsweetened almond milk with 2 Tbsp cornstarch. Be sure whisk cornstarch with almond milk before adding it to the soup.

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