"Olive Garden" Chicken Gnocchi Soup
Servings: 5
Ingredients
- 2 chicken breasts boneless, skinless diced into 1/2 inch pieces
- 1 Tb extra virgin olive oil
- 4 Tb butter divided
- 1 teaspoon pepper divided
- 1 teaspoon salt divided
- 1 onion 3 inch diced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- ¼ c flour
- 1 quart chicken broth
- 1 ½ c half & half
- 1 lb packaged gnocchi
- 1 Tb basil
- 1 Tb parsley
- ½ teaspoon thyme
- ¼ teaspoon nutmeg
- 10 ounces frozen spinach thawed, rinsed, & drained
Fort Serving
- grated parmesan cheese
Instructions
- To begin, salt and pepper the diced with a half teaspoon each. Heat the olive oil and a tablespoon of the butter in a Dutch oven over medium heat. Add in the chicken and cook until opaque and lightly golden in some spots.
- Scoop the chicken out to a dish and set aside for now.
- Add in the remaining butter along with the carrot, celery, onion, and garlic. Cook over medium heat until the onion and garlic are tender.
- Stir in the flour and cook for one minute.
- Add in the chicken broth and half & half along with the remaining half teaspoon each of salt & pepper. Stir together and bring to a gentle boil.
- Add in all of the remaining ingredients and finally add the chicken back into the pot. Let everything simmer for about 15-20 minutes, until the gnocchi are cooked through.
- Serve topped with grated parmesan.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/chicken-gnocchi/Nutrition
Serving: 1c | Calories: 437kcal | Carbohydrates: 44g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1214mg | Fiber: 4g | Sugar: 5g
