Chicken & Gnocchi Soup (Serves 4)
4 tbsp. (1/2 stick) butter
1 1/2 tbsp. flour
2 chicken bouillon cubes, dissolved in 2 c. boiling water (or 2 c. chicken broth)
1 c. water
8 oz. gnocchi (mine was the Archer Farms brand from Target - found in the pasta aisle)
2 garlic cloves, minced
1 c. light cream
1 c. milk
2 chicken breasts, cooked and cubed (I seasoned mine with a little bit of poultry seasoning, salt, and pepper before cooking)
1 carrot, shredded
8 oz. frozen chopped spinach, thawed
1/4 c. fresh parsley, chopped
1 tbsp. fresh basil (or 1/2 tsp. dried)
1/4 c. grated parmesan cheese
1/4 tsp. each nutmeg, pepper, and salt
* In a large pot, melt butter over medium-high heat. Add flour and make a "paste". Add chicken broth and an additional 1 cup of water. Cook and stir until thickened and boiling, about 2-3 minutes.
* Dump gnocchi into pot; add garlic, and allow to cook for 2 minutes (or, according to cooking time on package). Stir occasionally.
* Reduce heat to medium and stir in light cream and milk. Stir in cooked chicken, carrots, spinach, parsley, basil, parmesan cheese, nutmeg, pepper, and salt. Cook 10 more minutes, or until heated through.
I know, the picture isn't very good - but I'm not very good at taking pictures of food.
This is definitely going to be made a lot next year when the weather is cold. I think the taste is really close to that of Olive Garden's. We love it!