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Olive Garden Chicken and Gnocchi Soup
5
from 1 vote
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Calories:
437
kcal
Author:
Hezzi-D
Ingredients
2
Tablespoons
butter
1
c.
onion
finely diced
4
garlic cloves
minced
1/4
c.
flour
1
quart
fat free half and half
1
c.
carrots
shredded
2
c.
cooked chicken breast
diced
4
c.
chicken broth
1
lb.
potato gnocchi
1
c.
frozen spinach
thawed and drained
1
teaspoon
thyme
1
teaspoon
black pepper
3
Tablespoons
Parmesan cheese
Instructions
1. In a large stock pot heat the butter over medium heat. Add in the onion and garlic and sauté for 5 minutes.
2. Add in the flour and stir to make a roux. Let the mixture cook for one minute then add in the half and half.
3. Cook the mixture for 3-5 minutes or until thickened.
4. Add in the carrots and chicken and stir until well combined.
5. Add in the chicken broth and cook for 5 minutes.
6. Add in the gnocchi, spinach, thyme, peppers, and stir.
7. Simmer for 10 minutes.
8. Stir in the Parmesan cheese and serve hot.
Notes
Recipe adapted from Brenda's Canadian Kitchen
Nutrition
Serving:
1
g
|
Calories:
437
kcal
|
Carbohydrates:
59
g
|
Protein:
28
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
86
mg
|
Sodium:
948
mg
|
Fiber:
4
g
|
Sugar:
12
g