So if you guys love soup, love Olive Garden associated have but an hour on your hands, create this!! Trust ME, it'll quickly become one in all your families favorites a bit like ours.
Luckily these day’s I’ve branched out and may currently say that i'm going a bit deeper with my recipes.This instruction originally used celery however I’m not a celery fan thus I left it out, however plow ahead and add it in if you’d like, I’m not aiming to discriminate completely!
- 1 pound boneless skinless chicken breasts cooked and shredded
- 1 Tbs olive oil
- 4 Tbs butter
- 1/4 cup all-purpose flour
- 1 small onion chopped
- 2 garlic cloves minced
- 6 cups chicken broth
- 2 cups milk
- 1 cup carrots shredded
- 2 tsp parsley flakes
- Salt and pepper for seasoning
- 1 package 16 ounces mini potato gnocchi
- 1 cup fresh spinach chopped
Instructions
- In large dutch oven or stock pot, melt butter and olive oil together.
- Add your onions, carrots and garlic and cook until onions become translucent.
- Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
- Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
- Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
- Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
Read more our recipe Homemade Mongolian Beef #beefcookeasy #easyrecipe
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