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Chicken Gnocchi Soup - Olive Garden Recipe

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This recipe for Chicken Gnocchi Soup - Olive Garden is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 T. butter
2 T. olive oil
3/4 c. onion, diced
1/2 c. carrots, diced
1/2 c. celery, diced
4 cloves garlic, minced
Salt and pepper
1/3 c. flour
4 c. chicken broth
1 1/2 c. Half-n-Half
2 c. cooked white meat chicken, shredded or cut into small bites
1 lb. potato gnocchi pasta
3 c. fresh baby spinach, stems removed
1 T. chopped fresh basil or 1 t. dried basil
Parmesan or Romano cheese for serving

Directions:
Directions:
1) In a large soup pot or Dutch oven, heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat, about 10 minutes, stirring often.
2) Sprinkle the flour into the pot and stir into the vegetables. Cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
3) Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes, stirring often. Season with salt and pepper to taste.
4) Cook the gnocchi separately according to package directions. Add them to the soup, along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

 

 

 

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