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Chicken Gnocchi Soup (from Olive Garden) Recipe


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     Chicken Gnocchi Soup (from Olive Garden)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

4 T. (1/2 stick) butter
1 T. extra virgin olive oil
1 C. finely diced onion
1/2 C. finely diced celery
2 garlic cloves, minced
1/4 C. flour
1 quart half-and-half
2 (14-oz) cans chicken broth
1/2 t. dried thyme
1/2 t. dried parsley flakes
1/4 t. ground nutmeg
1 C. finely shredded carrots
1 C. coarsely chopped fresh spinach leaves
1 C. diced cooked chicken breast
1 (16-oz) package ready-to-use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 t. salt, the thyme, parsley, nutmeg, carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary and shredded parmesan cheese.

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