Description
A copycat version of the Olive Garden® soup. Oh so good!
Ingredients
- ½ cup margarine
- ¾ cup finely chopped onion
- ¾ cup finely chopped celery
- ½ cup finely grated carrot
- 1 ½ teaspoons minced garlic
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- ¾ cup half-and-half
- ¾ cup milk
- 1 (16 ounce) package potato gnocchi
- 1 ½ cups chopped cooked chicken
- ¾ cup shredded fresh spinach
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon nutmeg
Instructions
- Melt butter in a large
- heavy saucepan over medium heat; cook and stir onion
- celery
- carrot
- and garlic until softened
- 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant
- 3 to 4 minutes.
- Pour chicken broth
- half-and-half
- and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil
- about 5 minutes. Reduce heat and stir gnocchi
- chicken
- and spinach into broth mixture; season with rosemary
- salt
- black pepper
- and nutmeg. Cook soup over low heat until gnocchi become tender
- 8 to 10 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8