Olive Garden Chicken and Gnocchi Soup
1/3 cup butter
2 cloves minced garlic
1 pound cubed chicken
1/3 cup flour
Cracked pepper, to taste
2 cups whole milk
2 cups heavy cream
½ shredded carrot
1 stalk celery shredded
¼ cup shredded onion
½ cup torn fresh spinach
3 chicken bouillon cubes
1 (16-ounce) package frozen gnocchi
In a soup pot on medium heat, melt the butter and sauté the garlic for 2–3 minutes.
Add the chicken and cook 8–10 minutes until done.
Stir in the flour and pepper and mix well, cook for 2–3 minutes, until the flour is cooked into the chicken.
Add the milk and heavy cream.
Add the carrots, celery, onion, and spinach. Drop 3 bouillon cubes into the pot.
Mix ingredients well, stirring occasionally. Cover and simmer for 10 minutes.
Add the frozen gnocchi to the pot. Cook 3–4 minutes more, until the gnocchi is done.