I just had the last bowl of this soup for lunch. Good thing too. I needed some major comforting after a long Monday. I was too busy enjoying our new couch this morning to get the post complete before work. I knew this was a bad idea when it was happening but I still hoped for the best.
This week I am home the whole week. This hasn't happened in a very long time. But office time doesn't mean slow. In fact the more I am in the office the more work I seem to accumulate. Not that I am not getting things done, just that more comes on the plate. And right now what is coming in is faster than what is getting done. Not a great cycle.
So this post not getting done before work meant it wasn't getting done till now. 8pm. It was a long day.
As for the soup, it is warm, creamy and oh so comforting. We used some of the chicken from our roasted chicken dinner Saturday night. And although I wouldn't call it super healthy due to the cream, it is full of veggies - spinach, onion, celery and carrots. If it is cold where you are and you need something to warm up, this soup is for you.
Olive Garden's Chicken Gnocchi Soup
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (serves 8)
- 4 T butter (1/2 stick)
- 1 T olive oil
- 1 C diced yellow onion
- 1/2 C finely diced celery
- 3 large garlic cloves, minced
- 1/4 C all-purpose flour
- 1 pint half-and-half
- 32 oz chicken stock
- kosher salt
- 1/2 t dried thyme
- 1/2 t dried parsley flakes
- 1/4 t ground nutmeg
- 1 C grated carrots
- 1 C chopped spinach leaves
- 1 C cooked rotisserie chicken
- 16 oz ready-to-use gnocchi
In a large soup pot, melt butter into oil over medium heat. Add onion, celery, and garlic and cook, stirring often, until the onion becomes translucent.
Whisk in the flour and cook for about a minute, then slowly whisk in the half-and-half. Simmer until thickened.
Whisk in chicken stock, simmer again. Stir in salt, thyme, parsley, nutmeg, carrots spinach, chicken and gnocchi. Bring to a boil, then lower heat down to a simmer.
Taste and add salt if needed.
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