This is what I made for dinner last night. Sean had been sick this weekend, so we wanted something a little on the bland yet comforting side. He thought this was so good! He was upset that he wouldn't get to eat the leftovers this week since he is traveling yet again for work!
This is a knock off recipe of a new soup at Olive Garden. I've never had the real thing there, but I would venture to guess that this is a much lower fat, yet just as yummy version! Enjoy!
3-4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups fat free half and half
1 stalk celery, diced
1/2 carrot, shredded
1/2 medium onion, diced
1 cup fresh spinach, chopped
1 tbls. olive oil
1 tsp. thyme
salt and pepper
16 oz. potato gnocchi
1 tbls. cornstarch (optional)
Directions
1. Saute onion, garlic, celery, and carrot in oil over medium heat until onion is translucent.
2. Add chicken, chicken stock, half and half, salt, pepper and thyme. Heat to boiling, then add gnocchi. Boil gently for 4 minutes, then turn down to simmer for 10 minutes.
3. Add spinach and cook for another 1-2 minutes or until spinach is wilted.
4. Optional : Heat to boiling and add cornstarch mixed with 1-2 tbls. water if you want a thicker soup.
5. Ladle into bowls and serve!
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