Chicken and Gnocchi Soup Olive Garden Copycat

• Meat

  • 1 cup Chicken, cooked and diced

• Produce

  • 1 1/2 cup Carrots
  • 1 cup Celery, small
  • 2 Garlic cloves
  • 1/2 tsp Parsley
  • 1 cup Spinach, fresh
  • 1/4 tsp Thyme
  • 1 Yellow onion, large small

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 1 1 pound package Gnocchi

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt & pepper

• Dairy

  • 4 tbsp Butter
  • 1 qt Half and half
  • 1 Parmesan cheese

Found on foodfolksandfun.net

Description

Ingredients

• 4 T butter
• 1 large yellow onion, small diced
• 1 C celery, small diced
• 2 garlic cloves, minced
• ¼ cup flour
• 1 quart half and half
• 3 cups chicken broth
• 1½ cup carrots, finely shredded
• 1 cup fresh spinach, roughly chopped
• ¼ teaspoon thyme
• ½ teaspoon parsley
• 1 cup chicken, cooked and diced
• Freshly grated Parmesan cheese – for garnish
• 1 pound package gnocchi
• salt & pepper to taste

Directions

• In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
• Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes.
• Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes.
• Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through.
• Season with salt and pepper, serve.