Cream of Chicken and Gnocchi Soup
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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
Directions
- 1. 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.
- 2. 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.
Nutrition Facts
serving: 8 servings
calories: 310.9 kcal
carbohydrates: 19.7 g
protein: 11.7 g
saturated fat: 6.9 g
cholesterol: 43.1 mg
sodium: 853.7 mg
fiber: 1.5 g
sugar: 3 g