Soups and Stews, Uncategorized

Olive Garden Chicken Gnocchi Soup

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We love soup. We eat soup often. I am not sure why we have such a love, but we do. This soup is one of those stick to your ribs hearty, rich, copycat soup recipes. I’ve learned that you can add less half and half and it’s still as good. It also makes it less rich. No matter how you look at it, it’s so very good. I’m not sure why I think this way, but the soup is way better at home than in the restaurant. It really can make the blues go away. It’s that kind of soup.

Today has been a pretty good day. I really enjoy the fact that I decided to get some spring cleaning done. So far I’ve done our upstairs. I’ve gotten rid of about 3 bags of junk. Next I plan to do the downstairs. Our nephew moved out back over summer. I had held off on repainting the room, because I didn’t know if he’d be back or not. It’s time to move on with the room though.

I have converted it to a craft room temporarily, but it has red walls. Why the walls are red is beyond me. I decided that as I’m doing this spring cleaning, I will also do the two rooms downstairs that need painting. I’m going to have to find someone to paint my walls in our staircase. It’s so tall, I know we wont be able to do it in a safe manner by ourselves. My hope is that we’ll be able to get to the stuff in the attic. Yes….I still have things packed in the attic from over a year ago when we bought the house and moved in. I could probably just donate it all and never think of it again, but I just can’t part. UGH…Who else has junk in the attic hiding, that you’ve not used in twenty years, or so it feels?

1 tablespoon extra virgin olive oil

4 tablespoon butter

4 tablespoon flour

1 quart half and half

1/2 cup celery, finally diced

1 cup onion, finely diced

2 minced garlic cloves

48 oz chicken broth

1 cup carrots, finely shredded

1 cup cooked and dicked chicken breasts

1 package gnocchi

1 cup fresh baby spinach

1/2 teaspoon salt

1/2 teaspoon salt for about a minute before adding half and half. Add

1/2 teaspoon thyme

1/2 teaspoon parsley

Sauté the onion, celery, carrots, and garlic in butter and olive oil, over medium heat. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute. Add the rest of the ingredients. Cook until the gnocchi is tender. Add spinach and wilt. Serve. Great reheated too!

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