Chicken Gnocchi Soup (Olive Garden Copycat)

cookingclassy.com

Vickie Noble Filoso

1 ¼ cups finely chopped yellow onion

1 cup small diced carrot

1 cup small diced celery

1 Tbsp olive oil

3 cloves garlic, minced (1 Tbsp)

2 (14.5 oz) cans low-sodium chicken broth

½ teaspoon dried rosemary

½ tsp dried thyme

⅛ teaspoon nutmeg

Salt and freshly ground black pepper

1 lb boneless skinless chicken breast, pounded evenly to nearly ½-inch thickness

1 (16 oz) pkg potato gnocchi or homemade gnocchi

5 Tbsp butter

6 Tbsp all-purpose flour

2 cups milk, then more to thin as needed

⅓ cup heavy cream

2 cups packed fresh spinach, roughly chopped

Shredded Romano cheese, for serving (optional)

Directions at cookingclassy.com

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