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Ingredients:
2 chicken breasts, boiled
4 Tbsp of butter
16 oz. of evaporated milk
4 Tbsp of olive oil
18 oz of chicken broth
1/2 cup of chopped celery
1/2 cup of all-purpose flour
3 garlic cloves minced
1 medium onion, chopped fine
Carrots (.5 cup if chopped in food processor, 1 cup if shredded)
2 cups of fresh baby spinach chopped
16 oz package of gnocchi
salt and pepper to taste
Parmesan cheese for garnish
Let's get started.
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Chop your celery.
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And now your garlic.
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I put my carrots and onion in the food processor to get them very fine.
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Coarsely chop your spinach.
Take your butter and olive oil to saute your onions and garlic. Once transparent, add your flour and stir for about one minute creating your roux.
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Now add your evaporated milk, chicken broth, carrots and celery. Stir occasionally.
I took my kitchen sheers to my boiled chicken to get the right pieces. Not too shredded and not too chunky. I also added salt and pepper before adding to the soup.
Now add your chicken and spinach.
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Cook your gnocchi according to package directions, drain and add to your soup base. I bought wheat gnocchi because I was feeling healthy. Olive Garden uses the white and I will probably try that next time.
This soup turned out great. My version was a little thicker than Olive Garden's but I liked that better. If you like a runnier consistency then I would recommend adding more chicken broth or even water. I added a good bit of salt and pepper based on our preferences. I sprinkled with Parmesan cheese and it was the perfect blend! I hope you enjoy as much as I did.
'Till next time,
Natalie
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