Chicken Gnocchi Soup
Chicken Gnocchi Soup - Olive Garden Chicken Gnocchi Soup at home! This version is lightened up a little bit, so you can eat it any day of the week with no guilt!
Servings: 6
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 small onion diced
- 1/2 cup celery chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 quart fat free evaporated milk or half and half
- 1 cup chicken breasts cooked and diced
- 1/2 cup carrots shredded
- 2 cups chicken stock
- 1 cup fresh spinach coarsely chopped
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 1 16oz package gnocchi
Instructions
- In a large pot heat butter and oil over medium high heat. Saute onion, celery and garlic until the onion is soft and translucent.2 Tablespoons butter, 2 Tablespoons olive oil, 1 small onion, 1/2 cup celery, 2 cloves garlic
- Add flour, and stir until well mixed. Cook for 1 minute.1/4 cup all-purpose flour
- Whisk in evaporated milk or half and half until combined.1 quart fat free evaporated milk or half and half
- Meanwhile, in another pan cook gnocchi according to the package directions.1 16oz package gnocchi
- Add carrots and chicken to the soup pot. Stir often, it should start to thicken slightly.1 cup chicken breasts, 1/2 cup carrots
- Add chicken stock, cooked gnocchi, spinach, thyme, salt and pepper. Cover, and heat for 5 minutes, until heated through.2 cups chicken stock, 1 cup fresh spinach, 1/2 teaspoon dried thyme, salt and pepper to taste
Video
Notes
Adapted from Pass the Sushi
Nutrition
Calories: 442kcal | Carbohydrates: 35g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 87mg | Sodium: 416mg | Fiber: 1g | Sugar: 20g
