CHICKEN & GNOCCHI SOUP TASTE JUST LIKE OLIVE GARDEN

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Dice half of a large onion, cutting it halfway through and then dicing it into small pieces.

Prepare 1 cup of celery by removing the tops and bottoms, washing it, and cutting it into desired sizes.

Clean the chicken breasts, squeezing juice from half a lime and adding 2 tablespoons of white distilled vinegar. Let it sit for 2-3 minutes before rinsing.

Season the chicken with 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of kicking chicken seasoning, and 1 teaspoon of montal chicken seasoning.

Heat a skillet over medium-high heat and add 1 teaspoon of extra virgin olive oil. Cook the chicken until it turns white, about 3-4 minutes, then set aside.

In a separate pot, add 2 teaspoons of salt and bring water to a simmer. Add gnocchi and cook until they float, then strain and set aside.

In the same pot, melt 1/2 stick of butter and add 1 tablespoon of olive oil, diced onions, and diced celery. Mix well.

Add 3 crushed garlic cloves to the pot and cook until fragrant.

Stir in 1/4 cup of all-purpose flour and cook for 1-2 minutes to eliminate raw flour taste.

Pour in 1 quart of half and half, ensuring it's warm before adding.

Add 32 oz of Progresso chicken broth to the mixture.

Add 1.5 cups of carrots and cook for 2-3 minutes until they are tender.

Stir in 5 oz of organic baby spinach until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens