Page 291 - My Cookbook
P. 291
INGREDIENTS
3 tablespoons butter
1 tablespoon olive oil
1 cup onion, diced
1⁄2 cup celery diced
2 garlic cloves, minced
1⁄4 cup all-purpose flour
2 cups half-and-half
1 (14 ounce can chicken broth) for a thinner soup use 2
1 Tablespoon fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves, chopped
1 cup diced cooked chicken breast (I used rotisserie)
1 16 ounce package potato gnocchi (on the pasta isle)
salt and pepper to taste
Creamy Chicken Gnocchi Soup (Olive Garden Copycat)
Soup
Prep 5 mins ∙ Cook 20 mins ∙ Makes Serves: 8 ∙ Source Therecipecritic.com
DIRECTIONS
In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.
