Gradually pour in the chicken broth, whisking constantly to prevent lumps.
Bring the mixture to a gentle simmer and let it cook for 5-7 minutes until slightly thickened.
4. Add the Chicken and Gnocchi:
Stir in the cooked, diced chicken and potato gnocchi.
Simmer for 3-5 minutes, or until the gnocchi float to the surface and are tender.
5. Finish with Cream and Spinach:
Reduce the heat to low and stir in the half-and-half.
Add the chopped spinach and dried thyme. Let the soup simmer for 2-3 minutes until the spinach is wilted and the soup is heated through.
Taste and adjust seasoning with salt and black pepper.
6. Serve:
Ladle the soup into bowls and garnish with grated Parmesan cheese or fresh parsley, if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Tips:
Rotisserie Chicken Shortcut: Use shredded rotisserie chicken for a quicker prep time.
Make It Extra Creamy: Add a splash of heavy cream for an even richer texture.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed.
Enjoy your homemade Copycat Olive Garden Chicken Gnocchi Soup—a creamy, comforting bowl of happiness! 🍲🧄
