This Copycat Olive Garden soup is an amazing gluten-friendly meal that is also dairy-free as well. This creamy mixture has the perfect balance of organic veggies and chicken to create your new favorite go-to meal! 

Ingredients:

• 1lb of cubed chicken breast
• ½ diced white onion   
• 2 stalks of chopped celery
• 2 cloves of garlic, minced
• 2 cups of full-fat coconut milk 
• 3 cups of chicken broth
• 1 cup of shredded carrots
• 12oz of cauliflower gnocchi
• 2 cups of spinach
• 2 tbsp of olive oil
• 1 tsp of sea salt, divided
• 2 tsp of arrowroot starch
• 1 tbsp of chopped parsley

Instructions

• Heat the oil over medium heat in a large stock pot
• Lightly season and cook the chicken to 165F, then remove from the pot
• Add the chopped onion to the pot and cook for 3-4 minutes
• Add in the chopped celery and minced garlic, then cook for another 2-3 minutes
• While the vegetables are cooking in the pot, whisk together the coconut milk and the arrowroot starch. Once well combined, add it to the pot
• Add in the chicken broth, additional seasoning, gnocchi, shredded carrots, and chicken
• Stir well and bring to a low simmer
• Cook for 8-10 minutes
• Stir in the spinach until it wilts
• Serve topped with parsley