Olive Gardens Chicken and Gnocchi Soup
Ingredients:
- 1 cup chicken breasts, diced and cooked (can use canned chicken or turkey)
- 4 Tbsp butter
- 4 Tbsp olive oil
- 1 quart half and half (can use evaporated milk)
- 1 14 ounce can chicken broth
- 1/2 cup celery, sliced (Once again I didn't use celery, just extra carrots)
- 1/4 cup flour
- 2 garlic cloves, minced
- 1 cup carrots, shredded
- 1 medium onion, diced
- 1 cup fresh spinach, coarsely chopped (I used more then a cup of Spinach)
- 1/2 tsp dried thyme
- salt and pepper to taste
- 16 ounce package gnocchi (good luck finding the gnocchi, I had to get it at trader joes an organic place here but I bet broulims carries it, but I doubt Walmart. Also mine had cheese in it which I did not know, but it was a great addition to the soup)
- I added about a 1/2 cup or more of parmesan cheese as well, we like things cheesy.
Directions:
In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Add the carrots and chicken to the stockpot. (At this time I put it in a crockpot and let it cook on low for about 4 hours, and then right before serving it I cooked the gnocchi and added it into the crock pot as well as the spinach) Meanwhile in another pan, cook the gnocchi. Stir often and when it gets thicker, add the chicken broth (I added this to the crock pot), gnocchi, spinach and seasonings. Cover and heat through.
