Olive Garden
Gnocchi
Soup
Cook Time: about 1 hour or so
INGREDIENTS:
1 cup chicken breasts, diced and cooked
(can use canned chicken or turkey)
4 tbsp butter
4 tbsp olive oil
1 quart half and half (can use evaporated
milk)
14 ounces can chicken broth
1/2 cup celery, sliced
1/4 cup flour
2 garlic cloves, minced
1 cup carrot, shredded
1 medium onion, diced
1 cup fresh spinach, coarsely chopped
1/2 teaspoon dried thyme
some salt and pepper to taste
16 ounces package gnocchi
DIRECTIONS:
In a large stockpot, saute the onion, celery
and garlic in the butter and olive oil. When
the onion is clear, add the flour and form a
roux. Stir and cook a minute. Add the half
and half . Meanwhile in another pan, cook
the gnocchi.
Add the carrots and chicken to the stockpot.
Stir often and when it gets thicker, add the
chicken broth, gnocchi, spinach and
seasonings. Cover and heat through.
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