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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

OLIVE GARDEN'S CHICKEN GNOCCHI SOUP Recipe

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This recipe for OLIVE GARDEN'S CHICKEN GNOCCHI SOUP is from NANCY'S FAMILY AND FRIENDS' COOKBOOK, 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
coarse salt and fresh black pepper
1/3 c all-purpose flour
4 c chicken broth
1 1/2 c half and half
2 c cooked white meat chicken, shredded or cut into small bites
1 lb. potato gnocchi
3 c fresh baby spinach, stems removed
1 T chopped fresh basil
fresh grated Parmesan 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 c at a time, followed by the half and 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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