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Chicken & Gnocchi Soup (Olive Garden Inspired)

A few years ago I found a "copycat recipe" online for Olive Garden's Chicken & Gnocchi soup (anyone else love that bottomless soup, salad, and breadstick lunch special??) and have modified it a bit each time I've made it. It's my go-to meal to take to friends with new babies because everyone raves about it and big brothers and sisters love it too! 

 The measurements can be adjusted a bit for your preferences, but here is how I've been making it:

 Ingredients:
2 cups chicken breasts, cooked and diced (I roast them with salt, garlic powder, onion powder, and Italian seasoning blend)
6 cups chicken broth (I make it with Better Than Bouillon)
2 cups cream
1 cup celery, finely diced
1 1/2 cup carrots, finely sliced
1 cup onion, finely diced
3 garlic cloves, minced
1 cup fresh spinach, chopped 
1 tablespoon avocado oil
1 teaspoon dried thyme
1 teaspoon parsley
1/4 teaspoon salt
1 pound potato gnocchi*
Parmesan cheese, as desired

 Heat up a stock pot with oil. Once hot, add vegetables and saute' until the onion is nearly translucent. Add the chicken, broth, and spices. Bring to a boil, then simmer as long as you'd like (at least 10 minutes). When it's almost time to serve, slowly add the gnocchi (it only needs to boil for a few minutes). Once the gnocchi is done, it will float. Add the cream and then bring the soup back to a boil. Turn it off, serve, and top with Parmesan cheese!

 This probably serves 6 people and takes 30+ minutes to make (chopping the veggies and chicken ahead of time can help make it a quick dinner).

*To make it gluten free: 

Add cooked rice (about 2 cups) instead of gnocchi. 

Or make dumplings with gluten free baking mix:

¾ c. gluten free baking mix

½ tsp. Baking powder

⅓ cup milk

2 tbsp butter, melted

1 egg

Seasonings, if desired

Combine with a fork. Drop by spoonful on top of the soup. Cover and simmer for 10-15 min.
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