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The first time I tried this soup at the Olive Garden, I knew I had to have the recipe. I looked at several recipes on the internet and decided on the one below. In my opinion, it's better than the soup served at the Olive Garden!
I usually have kale on hand but if you don't, you can always use spinach instead.
Yield: 8 servings
INGREDIENTS
- 1 pound potato gnocchi (you can buy this in the pasta section of most stores)
- 2 minced garlic cloves
- 1 cup onion, finely diced
- 4 tablespoons butter
- 1 tablespoon virgin oil
- 4 tablespoons flour
- 1 quart half and half (or you can use 2 cups half and half & 2 cups of milk)
- 1 cup carrots, finely shredded
- 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
- 1 14 ounce can of chicken broth
- 1- 2 cups fresh spinach, coarsely chopped
- 1/2 teaspoon parsley
- Freshly grated Parmesan cheese (optional)
Sauté the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent.
Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Next add the carrots and chicken. Once the mixture becomes thick, add the chicken broth.
