If you love the Chicken & Gnocchi soup from Olive Garden and/or the cheddar bay biscuits from Red Lobster, you will love these 🙂

I would love to claim responsibility for this recipe, but I have to admit it came from one of my favorite places – AllRecipes.com 🙂  Click here if you prefer the original recipe. Also, if you have a Dollar Tree around you, most of them actually sell potato gnocchi and it’s very good!  If not, click here for an easy recipe on how to make them.

I made a few tweaks to the ingredient amounts on a few things.

Ingredients

  • Olive oil
  • 3/4 of a small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 pound cooked, cubed chicken breast
  • 2 (14 oz) cans of chicken broth
  • 1 (16 ounce) package mini potato gnocchi
  • 1 (6 ounce) bag baby spinach leaves)
  • 2 cups half-and-half cream
  • salt and ground black pepper to taste

Directions

  1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer
  2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
  3. Add half & half***
  4. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper

***If your soup isn’t thick enough, you can stir together 1 tablespoon of cornstarch and 2 tablespoons of cold water.  Add it when you mix in the half & half

Cheesy Garlic Biscuits (Courtesy of my mom)

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 5 tablespoons butter
  • 1 cup milk
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 450 degrees F
  2. In a large bowl, sift together flour, salt, garlic powder and baking powder
  3. Cut butter into the mixture until it resembles coarse crumbs
  4. Add milk and cheddar and stir to combine
  5. Drop spoonfuls of batter onto ungreased baking sheet
  6. Bake for 12-15 minutes until lightly browned
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