OLIVE GARDEN CHICKEN GNOCCHI SOUP

Ingredients

  • 3-4 boneless skinless chicken breasts, cooked and diced
  • 1 stalk of celery, chopped
  • 1/2 white onion, diced
  • 2 teaspoons minced garlic
  • 1/2 cup shredded carrots
  • 1 tablespoon olive oil
  • 4 cups low sodium chicken broth
  • salt and pepper, to taste
  • teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cups half and half
  • 1 cup fresh spinach, roughly chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. 
  2. Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. 
  3. Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.



Recipe source: lecremedelacrumb

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