Olive Garden Chicken & Gnocchi Soup
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Ingredients
  1. 1/2 cup (1 stick) unsalted butter
  2. 3/4 cup celery, chopped fine
  3. 3/4 cup onion, chopped fine
  4. 1/2 cup carrot, grated very fine and chopped
  5. 1 1/2 teaspoons garlic, minced
  6. 1/3 cup all-purpose flour
  7. 3/4 cup heavy cream
  8. 3/4 cup milk
  9. 4 cups chicken broth or 4 cups fresh chicken stock (I use bouillon)
  10. 1 1/2 cups cooked chicken (I like to buy a rotisserie chicken at the store. I get the Italian Herb one if they have it, if not, plain works fine)
  11. 3/4 cup fresh spinach, julienne cut
  12. 16 ounces pre-made gnocchi
  13. 1/2 teaspoon dried rosemary
  14. Black pepper & salt to taste
Instructions
  1. Melt butter in a large heavy saucepan. Add onions, celery, carrots, garlic and sauté until soft. Add flour mixing well, cook for 3-4 minutes, stirring frequently. Add heavy cream, milk and chicken broth mixing well. Cook and stir until mixture thickens and comes to a boil. Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings. Adjust seasonings to taste. Cook over low heat 8-10 minutes until gnocchi become tender.
  2. (you could also place the ingredients in a Crock-Pot and cook on low for 1- 1 ½ hours, this really makes the flavors come together)
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