Olive Garden Chicken Gnocchi Soup Recipe

• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

1 tablespoon Extra Virgin Olive Oil

4 tablespoons Butter

1 cup finely diced Onion

1/2 cup finely diced Celery

2 cloves Garlic (minced)

4 tablespoons Flour

3 cups Half and Half

1 cup finely shredded Carrots

2 cups cooked and diced Chicken Breasts

1/2 teaspoon Salt

1/2 teaspoon Thyme

1/2 teaspoon Parsley

1/4 teaspoon Nutmeg

Two 14-ounce cans of Chicken Broth (If you prefer a thicker soup, use only one can)

One 16-ounce package Gnocchi (cooked)

1 cup coarsely chopped fresh Spinach

Additional Salt and freshly ground Black Pepper (to taste)

Directions

Place a large pot over medium heat.

Add olive oil and butter. Allow butter to melt.

Add prepared onion, celery and garlic. Sauté until the onion becomes translucent.

Sprinkle flour into the pot to make a roux. Allow mixture to cook, stirring frequently, for about a 2 - 3 minutes

Add half and half slowly, while whisking constantly.

Add in prepared carrots, prepared chicken, 1/2 teaspoon salt, thyme, parsley, and nutmeg.

While cream mixture is coming up to a simmer, cook gnocchi according to package directions. Drain. Set aside.

Once cream mixture becomes thick, add chicken broth. Stir to combine.

Once mixture thickens again, add cooked gnocchi and spinach.

Simmer until soup is heated through.

Before serving, taste. Add additional salt and pepper, to taste.