Macaroni Grill Chicken Toscani Soup Recipe

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips

1 teaspoon garlic – minced

2 tablespoons extra virgin olive oil

1/4 cup butter

1 tablespoon flour

2 14 ounce cans fat free chicken broth

1 teaspoon dried parsley flakes

fresh ground pepper (I used McCormick peppercorn medley)

ground sea salt (Also McCormick)

1-2 cups store bought Gnocchi (I bought the kind in the shrink wrap from the shelf, not the freezer)

2 cups fat free half and half (I used Land-o-Lakes)

2 cups fresh spinach cut into thin strips

5 or 6 leaves of fresh basil, finely chopped

1 cup fresh grated Parmesan cheese

1 cup fresh diced tomato, for garnish

In large stockpot place extra virgin olive oil, then add onion and chicken, and sauté. Once cooked through, add garlic and stir through. Add butter and flour, stirring until combined and lightly brown. Stir in two cans of chicken broth, making sure you scrape the browned bottom of the pan to let in the entire flavor. Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through. Add half and half, spinach, and fresh basil. Add about one cup of fresh grated Parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread! Thanks to buckeyedmom95 for sharing this recipe.