Chicken and Gnocchi Soup
From: Olive Garden
Ingredients:
1 cup chicken, cooked and shredded
4 T. Butter
4 T. flour
1 quart whole milk
14 oz can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced1
1 cup fresh spinach, chopped
1 T. extra virgin olive oil
1 t. thyme
1 t. parsley
Freshly grated parmesan cheese
½ lb. potato gnocchi
Method:
- Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of milk.
- Cook gnocchi according to package directions.
- Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.