Quick Dinner Fixins: Olive Garden’s Chicken Gnocchi Soup
- 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
- 1/4 cup flour
- 2 garlic cloves, minced
- 1 cup carrots, shredded
- 1 medium onion, diced
- 1 cup fresh spinach, coarsely chopped
- 1/2 tsp dried thyme
- salt and pepper to taste
- 16 ounce package gnocchi
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 . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.
I made this in a crock pot and let simmer for a while, adding the gnocchi and spinach towards the end when we were getting ready to serve it.
Now, I need to go stock up on some meat. Lots and lots of meat.
Please hop on over to More Than A Mount Full where I am featured as a guest poster today! Exciting!!