3-4 boneless skinless chicken tenderloin, cooked and diced
½ onion, diced
2 teaspoons minced garlic
½ cup shredded carrots
1 tablespoon olive oil
4 1/2 cups chicken broth
salt and pepper, to taste
1/2 teaspoon chili pepper flakes
1 teaspoon basil
16 ounces potato gnocchi
2 cups heavy cream
2 cup fresh spinach
Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
Add chicken, chicken broth, salt, pepper, and spices bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Stir in cream and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
https://www.lecremedelacrumb.com/wprm_print/olive-garden-chicken-gnocchi-soup
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