Homemade Chicken & Gnocchi Soup

Last weekend we went to Olive Garden with the in-laws, and my father in-law order this soup that looked so delicious to me. I really wanted to try it but he was sharing it with his granddaughter so I decided not to ask.
After we left I was still thinking about the soup and decided that I was going to make it myself. Feeling very determined I looked for a recipe and found the perfect one, it was even inspired by the Olive Garden soup; so, Monday night my hubby and I went grocery shopping and I got a couple things I needed for it.

I got to tell you, this soup is so delicious!!!! My husband is not crazy about creamy soups and he almost ate the plate where I served the soup. I also made some bread knots to go with it and he used the bread to clean the plate almost to the point where it looked clean, that how good it was!!!


Here is what you need:

1 tablespoon extra virgin oil

4 tablespoons butter

4 tablespoons flour

3 cups of milk (we used 2%)

1/2 cup celery, finely diced

1/2 cup onion, finely diced

2 cloves of garlic, minced

2-3 cups of low sodium chicken broth depending on how thick you like your soup

1 cup shredded carrots

1-2 cups of shredded chicken, I used 2 chicken breasts chopped in small pieces and cooked.

1 package gnocchi, cooked or the equivalent homemade

handful of spinach leafs, ribboned

1/2 teaspoon salt

1/2 teaspoon thyme

1/2 teaspoon parsley

Directions:

1.) Heat the butter and olive oil in a large soup pot. Saute the onion, celery and garlic in the oil and butter until tender.

2.) Stir in the flour and cook for a minute before adding in the milk. Add the carrots and chicken and let the mixture simmer until it starts to thicken.

3.) While it is simmering, cook the gnocchi according to the directions on the package. Strain and set aside.

4.) Once mixture is thickened, add chicken broth to reach desired consistency.Once mixture tightens up again, add the gnocchi, spinach and seasoning. Simmer until fully heated through.

5.) Serve with your own version of salad and bread sticks and enjoy the tastes of Olive Garden right in your own home!

I of course made a couple changes but not many. I'm not a fan of celery, so I didn't add any in the soup. I also added an extra cup of broth and it was still creamy, I did that because after the soup gets to room temperature it gets thicker and even more when you refrigerate it. I also added a pinch more of salt, but you don't have to. The gnocchi I cooked it before I started the soup because once you start, everything goes by very fast and is better to have all your ingredients ready and at hand.

Hope you try making this and enjoy it as much as we did. Have a bless day!!!