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Olive Garden Chicken Gnocchi Soup Recipe

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This recipe for Olive Garden Chicken Gnocchi Soup, by , is from James Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti James


4 T. butter
1 T. extra virgin olive oil
1 c. finely diced onion
1/2 c. finely diced celery
2 garlic cloves, minced
1/4 c. all purpose flour
1 qt. half and half
2 (14 oz) cans chicken broth
1/2 tsp. dried thyme
1/2 tsp dried parsley flakes
1/4 tsp. ground nutmeg
1 c. finely shredded carrots
1 c. coarsely chopped fresh spinach leaves
1 cl diced cooked chicken breast
1- 16 oz. package ready to use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk int he flour and cook for about 1 minutes. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 tsp. salt, the thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt.

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