If you have ever enjoyed the amazingly delicious chicken gnocchi soup from Olive Garden, then this is the perfect recipe for you. This recipe is creamy and warm and fantastic, full of chicken and gnocchi and spinach. Enjoy!
- 4 T. butter
- 1 T. EVOO (extra virgin olive oil)
- 1/2 cup celery, diced finely
- 3 cloves garlic, minced finely
- 1 c. onion, finely diced
- 4 T. flour
- 1 qt. half and half (you can use fat-free if you would like to make this more healthy)
- 1 package of gnocchi
- 1 cup of pulled or diced cooked chicken
- 1 cup carrots, shredded
- 1 cup spinach, chopped
- 1/2 tsp. thyme
- 1/4 tsp. parsley
- salt and pepper to taste
- large pan to saute
- measuring cups and spoons
- cutting board and chef's knife
- heat-proof spoon
- large bowl
Heat the butter and olive oil in the pan until butter is melted.
Saute the onion, garlic and celery for 1-2 minutes or until the onion is translucent.
Once the onions are translucent, add the flour and blend in to create a roux. The flour/butter mix should cook for around a minute.
Then slowly pour in the half and half.
Meanwhile, cook the gnocchi according to to the package directions (or make your own)!
Add the sliced carrots and chicken to the roux. Then, pour in the chicken broth. Let the mixture cook and thicken on medium heat.
After the mixture thickens, add the gnocchi, fresh spinach, and seasonings. Allow the soup to cook for a few minutes until spinach wilts.
Finish up by adding Parmesan cheese and allowing it to melt. If the mixture seems to thick, add more chicken broth. Serve immediately--delicious with a warm piece of bread!