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Quick Notes: This is an Olive Garden copycat. Chicken and Gnocchi Soup is easily one of my favorite soups, and it is pretty simple. On the topic of carrots, grating a fresh carrot is the best, but it’s such a pain in the ass. If you want to buy shredded carrots and use that you can do that too.
Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onions
- 1 cup diced celery
- 2 cloves of garlic, minced
- 1/4 cup flour
- 1 quart half and half
- 32 oz chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 cup shredded/grated carrots
- 1 cup chopped spinach
- 1 cup cooked chicken, cut into small bite-sized pieces
- 16 oz gnocchi
Instructions
- In a huge pot, over medium-high heat, warm the oil.
- Add the onions, celery, garlic, and carrots. Cook stirring frequently until the onions are clear. Remove from the pot, and set aside.
- Add butter to the pot and melt. Once, melted, stir in flour to make a roux.
- Whisk in half and half. Bring it to a simmer.
- Add the cooked veggies back in and allow to simmer about another five minutes, or at least until the soup begins to thicken.
- Whisk in chicken stock.
- Add chicken, seasonings, and spinach. Allow to come to a simmer.
- Cook another five minutes and remove from heat.
Make this soup just the first course, and follow it up with some Sausage Cavatappi with Sun-dried Tomato Alfredo!
