Chicken & Gnocchi Soup with Bay Scallops
This dish is inspired by Olive Garden's Gnocchi Soup. I didn't follow any recipe online, this is really simple and sure to impress.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
olive garden
easy
scallops
soup
gnocchi
chicken
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
contains dairy
- 1 cube chicken bouillon
- 2 tbsp parsley
- 1 tbsp extra virgin olive oil
- 2 tbsp garlic minced
- 2 stalks celery chopped
- 4 tbsp butter
- 3 chicken breasts boiled
- 4 tbsp flour
- 1 quart heavy cream
- 1 pint chicken broth
- 1 onion finely diced
- 2 tbsp basil
- 1 lb gnocchi
- 1 cup bay scallops
- Carbohydrate 40.485234262625 g
- Cholesterol 440.035303276423 mg
- Fat 89.3267054661458 g
- Fiber 0.668800009980798 g
- Protein 86.104080760328 g
- Saturated Fat 36.4525330521001 g
- Serving Size 1 1 Serving (597g)
- Sodium 553.048418237995 mg
- Sugar 39.8164342526442 g
- Trans Fat 7.10639983607511 g
- Calories 1326 calories
1. Boil Chicken Breasts with chicken bouillon. 2. Saute onion, celery, and garlic, in butter and olive oil over medium heat until onions are tender. Add flour, let cook for about a minute stirring. Add heavy cream. 3. Add gnocchi. 4. Shred the chicken with a fork and add to soup mixture. Once the mixture becomes thick add chicken broth, parsley, and basil. Add bay scallops. 5. Simmer until heated throughly- about 5-10 minutes 6. Garnish with fresh herbs and parmesan cheese.
