Saturday, April 21, 2012
Olive Garden Chicken and Gnocchi Soup
1tablespoons extra virgin oil
1quart half and half
1/2cup celery, finely diced
1cup onion, finely diced
2minced garlic cloves
214 ounce cans of chicken broth
1cup carrots, finely shredded
1cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
1package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
1cup of fresh spinach coarsely chopped
1.Saute 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.
2.Cook gnocchi according to package directions.
3.Into the roux, add in 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. Before serving season to taste by adding additional salt.
Posted by Stef at 6:13 PM