Chicken Gnocchi Soup (olive Garden)
From Semigourmet53 8 years agoIngredients
- 4 tablespoons (1/2 stick) butter shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1 cup finely diced onion shopping list
- ½ cup finely diced celery shopping list
- 2 garlic cloves, minced shopping list
- ¼ cup all purpose flour shopping list
- 1 quart half and half shopping list
- 28 ounces chicken broth (if you like thicker soup, use 14 oz.) shopping list
- Salt shopping list
- ½ teaspoon dried thyme shopping list
- ½ teaspoon dried parsley flakes shopping list
- ¼ teaspoon ground nutmeg (optional) shopping list
- 1 cup finely shredded carrots (matchstick carrots) shopping list
- 1 cup coarsely chopped fresh spinach shopping list
- 1 cup diced cooked chicken breast or leftover rotisserie chicken shopping list
- 1 (16oz.) package ready to use gnocchi shopping list
How to make it
- Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
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