chicken gnocchi soup
We have fallen in love with Olive Garden’s chicken gnocchi soup. Gnocchi’s are little dumplings and just add heartiness to this soup.
If you are looking for a way to use leftovers, this recipe is a great way to combine a few veggies and add flavor to your soup.
Once everything simmers, the veggies are soft, you are ready to sit down and enjoy your soup.
1 cooked chicken breast cut into bite size pieces (or 1 cup rotisserie chicken)
1 stalk celery finely chopped
1/2 cup thinly sliced carrots
1 tablespoon minced onion (or 1 small onion finely chopped)
1 tablespoon olive oil
1 tablespoon minced onion
2 cans chicken broth
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon nutmeg
5 tablespoons butter
6 tablespoons flour
2 cups milk
2/3 cup half and half
1 cup chopped spinach
In a pan, add the olive oil, chicken, garlic, onions, celery and carrots. Stir to evenly cook.
Cook on medium to start to soften the veggies.
Once the veggies and chicken start to sizzle, add the chicken broth, rosemary, thyme and nutmeg and stir. Allow the broth to heat up.
Melt the butter and flour together and incorporate and then add into to the pan and stir to incorporate.
Add the gnocchi, half and half, and milk and bring to a simmer.
Add the chopped spinach. Once the spinach wilts, it is ready to serve.
You can let the soup sit a bit to cool down before serving.