OLIVE GARDEN SOUP
Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. This tastes even better than the Olive Garden!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 2 cups half-and-half
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 cup shredded carrots
- 1 cup onion diced
- 1 tablespoon fresh thyme
- 1 (14 ounce can chicken broth) for a thinner soup us
- 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)
- 1/2 upcelery diced
- 1/4 upall-purpose flour
- Carbohydrate 174.55753762376 g
- Cholesterol 1345.06937609894 mg
- Fat 428.108604095658 g
- Fiber 6.75400003276577 g
- Protein 104.735901335066 g
- Saturated Fat 264.980309214596 g
- Serving Size 1 1 Recipe (3741g)
- Sodium 1815.11607419631 mg
- Sugar 167.803537590995 g
- Trans Fat 22.8186737681026 g
- Calories 4866 calories
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.
