Creamy Chicken Gnocchi Soup
I tasted a similar soup at Olive Garden and wanted to try and make it myself. Here's the delicious result! It's wonderful on a cool evening. —Jaclynn Robinson, Shingletown, California
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 garlic cloves minced
- 1 small onion chopped
- 1/3 cup all-purpose flour
- 1 medium carrot shredded
- 1-1/2 cups heavy whipping cream
- 1/4 teaspoon coarsely ground pepper
- 1/2 cup chopped fresh spinach
- 1 pound boneless skinless chicken breasts, cut into 1/2-i
- 1 celery rib chopped
- 3-1/2 cups 2% milk
- 1/3 cup butter divided
- 1 tablespoon reduced-sodium chicken bouillon granules
- 1 package (16 ounces) potato gnocchi
- Carbohydrate 6.26201917151179 g
- Cholesterol 20.3354166925779 mg
- Fat 7.77266084316846 g
- Fiber 0.704041674240719 g
- Protein 0.948000000743971 g
- Saturated Fat 4.87926708953296 g
- Serving Size 1 1 servings (2 quarts). (99g)
- Sodium 131.126416820308 mg
- Sugar 5.55797749727107 g
- Trans Fat 0.566986667372009 g
- Calories 97 calories
In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened., Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil).
