Creamy Chicken Gnocchi Soup (Olive Garden Copycat

• Meat

  • 1 cup Chicken breast, cooked

• Produce

  • 1 cup Carrots
  • 1/2 cup Celery
  • 2 Garlic cloves
  • 1 cup Onion
  • 1 cup Spinach, fresh leaves
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 1 14 ounce can Chicken broth

• Pasta & Grains

  • 1 16 ounce package Potato gnocchi

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 cups Half and half

Found on therecipecritic.com

Description

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 cup onion, diced
• ½ cup celery diced
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups half-and-half
• 1 (14 ounce can chicken broth) for a thinner soup use 2
• 1 Tablespoon fresh thyme
• 1 cup shredded carrots
• 1 cup fresh spinach leaves, chopped
• 1 cup diced cooked chicken breast (I used rotisserie)
• 1 16 ounce package potato gnocchi (on the pasta isle)
• salt and pepper to taste

Directions

• In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
• Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.