Ingredients:
1 rotisserie chicken, remove
meat and shred into strips
4 tablespoons butter
4 tablespoons flour
1 quart half and half
32 ounce chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach
1 tablespoon extra virgin oil
1 pack of potato gnocchi (Italian potato dumplings)
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon celery salt
1 tsp basil
Crushed red pepper to taste
Salt and cracked black pepper to taste
Directions: Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat. When the onion becomes translucent, add the flour to make a roux. Let the butter and flour mixture cook for about a minute before adding chicken broth. Stir and let cook until well incorporated. Add the gnocchi and bring to a boil for about 2 minutes. Then add the half and half and remaining ingredients and simmer until ready to serve. Be careful not to boil again; gnocchi will get mushy.
This is my first time posting a comment for a recipe! After making this over and over and over I HAD to let everyone know exactly how good this is!!! My husband had taken me to dinner one night to the oliv Garden. I got the soup and was craving it a few days later. I came across a few copycat recipes for making it at home this is the one I decided to try since the directions were in the easiest . It was so good that a big pot was gone from just the 4 of us (my girls are 10 & 8 NOW) I make it all the time now! For church dinners, people that are sick, and many other reasons! Everyone loves it so much and a few people have said it was BETTER then the Olive Garden! Some (quite a few) thought I was kidding about making it and tried to " pay me back" for "buying it at Olive Garden"! You HAVE to try it once and I promise it won't be your last!
ReplyDelete