1-First Step: Prep everything (mise en place) Gather and measure ingredients before turning on the stove. Dice 3 to 4 boneless skinless chicken breasts (cooked), chop 1 stalk celery, dice 1/2 white onion, shred 1/2 cup carrots, and mince 2 teaspoons garlic. Have 16 ounces potato gnocchi, 4 cups low sodium chicken broth, 2 cups half and half, 1 teaspoon thyme, salt and pepper, and 1 cup fresh spinach ready. Prep time is about 10 minutes. Pre-cooking chicken or using rotisserie chicken lowers hands-on time.

2-Second Step: Sauté the aromatics Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped celery, diced onion, minced garlic, and shredded carrots. Sauté for 2 to 3 minutes until the onion becomes translucent and the veggies soften. Keep the aromatics moving so nothing browns too quickly. This step builds the flavor foundation for the Olive Garden Chicken Gnocchi Soup.

3-Third Step: Add chicken and broth Stir in the cooked, diced chicken breasts. Pour in 4 cups low sodium chicken broth, add 1 teaspoon thyme, and season with salt and pepper to taste. Raise heat and bring the pot to a boil. Using low sodium broth lets you fine-tune salt at the end without overdoing it.

4-Fourth Step: Cook the gnocchi Once the soup reaches a boil, stir in 16 ounces potato gnocchi. Let it boil for 3 to 4 minutes more. Fresh or refrigerated gnocchi will cook faster than shelf-stable packed gnocchi, so watch for them to float and become tender. After that brief boil, reduce heat to a simmer and cook for another 10 minutes so flavors marry and the gnocchi finish cooking through.

5-Fifth Step: Finish with cream and greens Reduce heat to low. Stir in 2 cups half and half and 1 cup roughly chopped fresh spinach. Cook an additional 1 to 2 minutes just until the spinach wilts and the soup is warmed through. Avoid boiling after adding the half and half to prevent any chance of curdling. Taste and adjust salt and pepper as needed.

6-Final Step: Serve and garnish Ladle hot soup into bowls and serve immediately. Optional garnishes: cracked black pepper, a drizzle of olive oil, or a sprinkle of grated Parmesan. Pair with crusty bread or garlic toast for dipping.