Olive Garden Chicken and Gnocchi Soup

By 4brennans

Ingredients

• 1 cup chicken breasts, cooked and diced
• 4 tbsp butter
• 4 tbsp flour
• 1 quart half and half
• 1 14 oz can of chicken broth
• 1/2 cup celery, finely diced
• 2 minced garlic cloves
• 1 cup carrots, finely shredded
• 1 cup onion, finely diced
• 1 cup fresh spinach, coarsely chopped
• 1 tbsp extra virgin oil
• 1/2 tsp thyme
• 1/2 tsp parsley
• Parmesan cheese, freshly grated
• 1 lb potato gnocchi

Preparation

Step 1

Sauté the onion, celery and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning, simmer until soup is heated through.