Mock Olive Garden Chicken Gnocchi Soup
- Number of Servings: 14
Ingredients
Extra Virgin Olive Oil, 2 TbspCarrots, raw, 1 cup, choppedCelery, raw, 1 cup, dicedOnions, raw, 1 cup, choppedGarlic, 2 clovesSpinach, fresh, 2 cup1 lb cooked Chicken Breast, no skin,Chicken Broth, 64 fl oz Thyme, ground, 1 tsp (add more for your taste)Parsley, dried, 1 tsp (add more for your taste)*Mediterranea Potato Gnocchi, 2 lbs.Heavy Whipping Cream, 32 fl ozParmesan cheese added on top (optional)
In stock pot, cook carrots, celery, onions, garlic, and spinach in EVOO until the onions are nearly transparent.
While the vegetables are cooking, if you have not already cooked your chicken, chop up and cook in a skillet with EVOO until it is cooked all the way through.
Once that is done, drain the fat and add to the vegetables the chicken, chicken broth and herbs. Bring to a boil then add potato gnocchi of your choosing.
After 3 or 4 minutes, add the Heavy Whipping Cream and bring it to a boil then turn it off.
Serve with Parmesan sprinkled on top if you would like.
Serving Size: Makes about 14 - 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user KARABEEM.
While the vegetables are cooking, if you have not already cooked your chicken, chop up and cook in a skillet with EVOO until it is cooked all the way through.
Once that is done, drain the fat and add to the vegetables the chicken, chicken broth and herbs. Bring to a boil then add potato gnocchi of your choosing.
After 3 or 4 minutes, add the Heavy Whipping Cream and bring it to a boil then turn it off.
Serve with Parmesan sprinkled on top if you would like.
Serving Size: Makes about 14 - 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user KARABEEM.
Nutritional Info Amount Per Serving
- Calories: 346.4
- Total Fat: 27.9 g
- Cholesterol: 99.1 mg
- Sodium: 824.7 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.3 g
- Protein: 5.0 g
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