I made this for dinner right after a huge thunderstorm here in Florida. It is a fantastic soup for a fall day. :)
Add a salad and/or bread and have a perfect meal!
Copycat Olive Garden Chicken Gnocchi Soup
1/4 cup butter
1 small yellow onion, diced
1 cup carrot, shredded
1 cup celery, thinly sliced
4 cloves minced garlic
1/2 cup all-purpose flour
1 boneless skinless chicken breast, cooked and cut in 1/2-inch pieces
1 cup heavy cream
5 cups chicken broth
1 package potato gnocchi, 16 ounces
1 cup fresh spinach
1 teaspoon fresh thyme
Salt and pepper
Chives, sliced
Step 1: Saute vegetables.
In a Dutch oven, melt 1/4 cup butter. Add onion, carrot, celery, garlic, and a pinch of salt. Stir occasionally for 8 minutes until vegetables soften but still have a bite.
While the vegetables are cooking, bring the chicken stock up to a simmer in a separate pot.
Step 2: Make the roux.
Add flour to the vegetables and stir well for 1 minute. Gradually pour in the simmering stock, whisking constantly. The mixture will begin to thicken. Keep whisking for about 5 minutes.
Add the chicken and gnocchi and cook for another 5 minutes, continuing to stir.
Step 3: Finish with cream and spinach.
Reduce heat to medium-low. Add cream, spinach, and thyme, and mix well.
Taste for seasoning and add salt and pepper as needed. Served garnished with pepper and chives and enjoy!
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