Olive Garden Chicken & Gnocchi Soup Homemade Reboot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 1 tbspButter, salted, 4 tbspGarlic, 2 cloves Chicken Breast, no skin, 1 lb Flour, white, 1/3 cupCelery, raw, 1 cup, diced (2-3 stalks)Bok choy, 1 large head (or 2 baby)Milk, nonfat, 2.5 cup Half and Half Cream, 1 cup Kroger clear chicken broth,low sodium, 1.75 cup Delallo Whole Wheat Potato Gnocchi, 3 serving Kroger Brand Frozen Peas and Carrots, 2 cup Sweet potato, 1 cup, cubes (1 whole)
Prep:
Cut chicken into bite sized pieces. Season with salt and pepper.
Chop onion and celery.
Dice garlic.
Separate ribs and leaves of bok choy. Chop ribs as celery, slice leaves into small strips (or whatever). These will be added at different times.
Chop sweet potato into small matchsticks (or whatever small shape).
Brown chicken in a large pot (large enough to contain all soup) in the olive oil and butter. Remove and set aside. Cook chopped onion, garlic, celery, bok choy ribs, and sweet potato until soft, but do not brown. Place chicken back in pot with vegetables. Add milk, half and half, and chicken broth. Heat until just boiling. Add flour and bok choy leaves. Cook a couple minutes until it thicken up the soup a bit. Add gnocchi and frozen vegetables. Cover and simmer 10 minutes. Gnocchi should be fairly tender at this point. Check seasoning. Usually needs salt and pepper, but season to taste.
1.5 cup = 1 serving
Excellent served with a bit of parmesan cheese and a few grinds from a McCormick sea salt and garlic grinder.
Cut chicken into bite sized pieces. Season with salt and pepper.
Chop onion and celery.
Dice garlic.
Separate ribs and leaves of bok choy. Chop ribs as celery, slice leaves into small strips (or whatever). These will be added at different times.
Chop sweet potato into small matchsticks (or whatever small shape).
Brown chicken in a large pot (large enough to contain all soup) in the olive oil and butter. Remove and set aside. Cook chopped onion, garlic, celery, bok choy ribs, and sweet potato until soft, but do not brown. Place chicken back in pot with vegetables. Add milk, half and half, and chicken broth. Heat until just boiling. Add flour and bok choy leaves. Cook a couple minutes until it thicken up the soup a bit. Add gnocchi and frozen vegetables. Cover and simmer 10 minutes. Gnocchi should be fairly tender at this point. Check seasoning. Usually needs salt and pepper, but season to taste.
1.5 cup = 1 serving
Excellent served with a bit of parmesan cheese and a few grinds from a McCormick sea salt and garlic grinder.
Nutritional Info Amount Per Serving
- Calories: 405.1
- Total Fat: 15.5 g
- Cholesterol: 44.2 mg
- Sodium: 808.8 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 4.9 g
- Protein: 14.8 g
Member Reviews