Olive Garden Chicken Gnocchi Soup
4 tbsp Butter (1/2 stick)
1 tbsp extra virgin olive oil
1 cup finely diced onion
½ cup finely diced celery
2 garlic cloves, minced
1 qt half-and-half
28 oz 2 (14-ounce) cans of chicken broth
salt to taste
½ tsp dried thyme
½ tsp parsley flakes
¼ tsp ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup cooked diced chicken breast (rotisserie chicken works best)
1 (16 oz) package ready-to-use gnocchi
1
Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occacionally, 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 1/2 teaspoon salt, the thyme, parsley,nutmeg (if desired), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
Ingredients
4 tbsp Butter (1/2 stick)
1 tbsp extra virgin olive oil
1 cup finely diced onion
½ cup finely diced celery
2 garlic cloves, minced
1 qt half-and-half
28 oz 2 (14-ounce) cans of chicken broth
salt to taste
½ tsp dried thyme
½ tsp parsley flakes
¼ tsp ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup cooked diced chicken breast (rotisserie chicken works best)
1 (16 oz) package ready-to-use gnocchi