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Olive Garden Chicken Gnocchi Soup

Tornadough Alli
  • 30 minutes
  • Serves
  • Save

INGREDIENTS

1 lb

boneless skinless chicken breasts (cooked and shredded)

1 tbsp

olive oil

4 tbsp

butter

1/4 cup

all-purpose flour

1

small onion (chopped)

2

garlic cloves (minced)

6 cups

chicken broth

2 cups

milk

1 cup

carrots (shredded)

2 tsp

parsley flakes

Salt and pepper for seasoning

1

package (16 ounces mini potato gnocchi)

1 cup

fresh spinach (chopped)

View Detailed Directions

NOTES

  • In large dutch oven or stock pot, melt butter and olive oil together.
    Add your onions, carrots and garlic and cook until onions become translucent.
    Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
    Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
    Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
    Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

    Jinni M • 2018-10-30

  • 1tsp Thyme, 1tsp Italian seasoning

    Emily DeDonna • 2018-10-22

9 people Recommend This Recipe