Tuesday, October 27, 2009

My favorite soup - Olive Garden Gnocchi Chicken

I have been craving this soup for awhile now so I looked online and found the Top Secret Recipe. Our weather has changed into late fall/early winter so I am going to be doing a lot more soups. They are economical and yummy! I am lacking some fresh vegetables so I am going to break into my food storage and make it with the dried celery, dried onion and dried carrots. I also am going to use frozen spinach and shelf-stable cream from Gossners. I just don't want to leave the house today so this is my answer. I'll let you know how it tastes.

Serves: 6

1/3 cup butter
2 cloves garlic minced
1 pound chicken cubed
1/3 cup flour
1/2 carrot shredded
1/4 cup onions shredded
1/2 cup fresh spinach torn in pieces
2 cups milk
2 cups heavy cream
3 chicken bouillon cubes
1 pinch cracked pepper
1 17.6-ounce can gnocchi

On medium heat, melt butter in a soup pot, add in the garlic and sautee, add your chicken and cook through out. Add flour and stir in flour and mix well until the flour is cooked into the chicken. Next add your milk and heavy cream then add the veggies (Carrots, Celery, Onion, Spinach). Add three bullion cubes. Add your Gnocchi last it takes 3-4 min. to cook throughout. Mix ingredients well until soup thickens and stirring occasionally. Cover and simmer for 10 minutes.

1 comment:

  1. It turned out quite good. I did add a little more milk and an extra bouillon cube. If I hadn't known it was dehydrated celery and carrots I wouldn't have guessed it. Fresh chicken is definitely better, but by using many food storage items, I know I can still enjoy this if I HAVE to use those items.