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Cooked chicken

Chicken and Gnocchi Soup

January 4, 2014 By admin@thisiswhyimfull.com Leave a Comment

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Chicken and Gnocchi Soup|This Is Why I’m Full

 This is a copycat recipe of your favorite Olive Garden soup, so now you can create it at home! You’ll be able to find potato gnocchi in the refrigerated Italian section of your grocery store. I don’t know how many of you have been to Olive Garden but this is my favorite soup when I go. Salad, bread sticks, soup? Yeah, I probably go there too often to be running a food blog but really the food is always there, plentiful and good. Maybe I’ll just go there rather than making another post… You can also make this in your crock pot! Yummy!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken and Gnocchi Soup
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Print Recipe
  • CourseSoup
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Chicken and Gnocchi Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseSoup
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
  • 3 tbsp Butter
  • 2 tbsp Olice oil
  • 3/4 cup Onion diced
  • 1/2 cup Carrots diced
  • 1/2 cup Celery diced
  • 4 whole garlic cloves minced
  • Salt and pepper to taste
  • 1/3 cup All-purpose flour
  • 4 cup chicken broth
  • 1 1/2 cup Half & half
  • 2 cup Cooked chicken shredded or in small cubes
  • 1 pound Potato gnocchi
  • 3 cups baby spinach stems removed
  • 1 tbsp Basil chopped
  • Parmesan or Romano grated, for serving
Servings:
Units:
Instructions
  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.
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Filed Under: Chicken, Crock Pot, Dinner, Pasta, Soups Tagged With: All-purpose flour, Baby spinach, Basil, Butter, Carrots, Celery, Chicken broth, chopped, Cooked chicken, diced, Garlic cloves, grated, Half & half, minced, Olive oil, Onion, Parmesan or Romano, Potato gnocchi, Salt and Pepper, shredded or in small cubes, stems removed

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