Need a scrumptious copycat formula that everybody will love? This Olive Garden Chicken Gnocchi Soup is simple, delightful and totally compelling. Basic fixings improve this than the first!
On the off chance that you are an Olive Garden fan, raise your hand! We are colossal pasta, soup and plate of mixed greens darlings in this house and Olive Garden is one of those that we have dependably appreciated.
Presently we don't have an Olive Garden close us, well not inside an hours drive so I willingly volunteered to reproduce a standout amongst their most cherished soups, Chicken Gnocchi Soup.
This is pass on a standout amongst our most made soups ever. We make it in any event once per month, if not more regularly essentially in light of the fact that everybody in the family cherishes it.
- 1 pound boneless skinless chicken breasts cooked and shredded
- 1 Tbs olive oil
- 4 Tbs 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
Instructions :
- 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.
Source : bit.ly/2KQV2Vs
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