Olive Garden Chicken Gnocchi Soup

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

This soup is just too good to be cooked only once, that’s why I make it all the time! The rich flavours of this simple recipe will surely light up your day!

Ingredients:

1 lb boneless skinless chicken breasts cooked and shredded

1 tablespoon olive oil

4 tablespoons butter

¼ c all-purpose flour

1 small onion chopped

2 garlic cloves minced

6 c chicken broth

2 c milk

1 c carrots shredded

2 teaspoon parsley flakes

Salt and pepper for seasoning

1 pkg 16 ounces mini potato gnocchi

1 c fresh spinach chopped

Directions:

Step 1: Place a large Dutch oven on the stove and turn the heat to medium.

Step 2: Add in the butter and olive oil, then allow the butter to melt.

Step 3: Add in the garlic, onions, and carrots, then sauté until translucent and aromatic.

Step 4: Add in the flour and whisk for 1 minute until well combined.

Step 5: Add in the chicken broth and simmer until thick.

Step 6: Place a pan on the stove and cook the gnocchi. Refer to the instructions provided on the package on how to cook it.

Step 7: Drain and rinse with cold water to stop the cooking process.

Step 8: Meanwhile, add the milk into the pot with the broth and allow it to boil.

Step 9: Add in the seasonings and stir until well combined.

Step 10: Reduce the heat to low and add in the cooked gnocchi, chicken, and spinach.

Step 11: Serve and enjoy!

Notes:

Feel free to add 1 cup of celery into this soup.

Add about 1 tablespoon of cornstarch dissolved in cold water if the soup is too thin.

Nutrition Facts:

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