Cream of Chicken and Gnocchi Soup recipe

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Ingredients

½ cup margarine
¾ cup finely chopped onion
¾ cup finely chopped celery
½ cup finely grated carrot
1 ½ teaspoons minced garlic
⅓ cup all-purpose flour
4 cups chicken broth
¾ cup half-and-half
¾ cup milk
1 (16 ounce) package potato gnocchi
1 ½ cups chopped cooked chicken
¾ cup shredded fresh spinach
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Nutrition Info

310.9 calories
carbohydrate: 19.7 g
cholesterol: 43.1 mg
fat: 20.6 g
fiber: 1.5 g
protein: 11.7 g
saturatedFat: 6.9 g
servingSize: -
sodium: 853.7 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large, heavy saucepan over medium heat, cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture, cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.

  2. Pour chicken broth, half-and-half, and milk over vegetable mixture, cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture, season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

Recipe Yield

8 servings

Recipe Note

A copycat version of the Olive Garden® soup. Oh so good!

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