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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

OLIVE GARDEN CHICKEN GNOCCHI SOUP Recipe

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This recipe for OLIVE GARDEN CHICKEN GNOCCHI SOUP is from The Adams Family 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:  
2 Tbsp. olive oil
3/4 c. onion, chopped
1/2 c. carrots, diced
1/2 c. celery, diced
4 cloves garlic, minced
1/2 tsp. sea salt
1/4 tsp. pepper
1/3 c. flour
4 c. chicken broth (can add 1 pkg Herb-Ox chicken flavored seasoning)
1 1/2 c. fat free half and half
2 c. cooked chicken breast, diced
1 - 16 oz. pkg potato gnocchi
3 c. fresh baby spinach, stems removed
1 Tbsp. fresh basil
Sprinkle of Penzey’s Mural of Flavor seasoning
Fresh grated Parmesan cheese for serving
Directions:
Directions:
In a large stock pot heat oil over medium heat. Add onion, carrots, celery, and garlic; season with salt and pepper and cook until firm tender, stirring approximately 10 minutes. Sprinkle flour over vegetables, cook 3 minutes, stirring often. Slowly stir in chicken broth 1 cup at a time, stirring constantly. Add the half and half, chicken, and simmer for 20 minutes, stirring often. In an additional sauce pan, cook gnocchi according to package directions. Add gnocchi to soup with spinach, stir in. Cook spinach until slightly wilted, add basil, stir. Serve garnished with shredded Parmesan cheese.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I think you could add a little more chopped carrots and celery.

 

 

 

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