Petitchef
PETITCHEF

Olive garden chicken and gnocchi soup


Ingredients

- 1 cup chicken breasts
- 4 tablespoons butter
- 4 tablespoons flour
- 1 quart half and half
- 1 can chicken broth
- 1 cup celery
- 2 garlic cloves
- 1/2 cup carrots
- 1 onion
- 1 cup fresh spinach
- 1 tablespoon extra virgin oil
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- Freshly grated parmesan cheese
- 1 pound potato gnocchi

Preparation

Step 1

Sauté the onion, celery, carrots, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent.

Step 2

Add the flour to make a roux. Let the butter and flour mixture cook for a minute before adding the half and half. Then add chicken.

Step 3

Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the gnocchi, spinach, and seasonings, simmer until the gnocchi is cooked. Top with parm and enjoy!

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