Olive Garden Inspired Chicken and Gnocchi Soup

 

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The first time I had this soup at Olive Garden, I knew I had to have the recipe. I looked at several recipes on the internet and decided on a combination of several.  I added 2 cups of spinach instead of 1 and I used one pint of half and half and one pint of milk instead of the one quart of half and half. The soup is still very rich and creamy. This soup looks different than it normally does when I cook it but I found it that it was much quicker throwing the vegetables into my little mini food processor instead of cutting it up  by hand.  I’m always looking for an easier way to do things. 
 
 
 
INGREDIENTS:
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 quart half and half (or you can use 2 cups half and half & 2 cups of milk)
  • 1 14 ounces can of chicken broth
  • 2 minced garlic cloves
  • 1 cup carrots, finely shredded
  • 1 cup onion, finely diced
  • 1- 2 cup fresh spinach, coarsely chopped
  • 1 tablespoons extra virgin oil
  • 1/2 teaspoon parsley
  • 1 pound potato gnocchi (you can buy this in the pasta section of most stores)
  • Freshly grated Parmesan cheese (optional)
 
Yield: 8 servings
 
Cook gnocchi according to package directions.
 

Saute the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent.

 
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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. 
 
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Next add the carrots and chicken. Once the mixture becomes thick, add the chicken broth.
 
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 Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated.
 
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Now…..fix yourself a big bowl and enjoy!
 
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This recipe is shared at:
 
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