Olive Garden Chicken Gnocchi Soup (Copycat)

OLIVE GARDEN CHICKEN GNOCCHI SOUP (COPYCAT)

 Prep Time15 minutes

 Cook Time35 minutes

 Total Time50 minutes

 Servings 16 cups

 Calories 194kcal

 Author : Carrie's Experimental Kitchen

INGREDIENTS

2 tbsp. Butter
1/2 c. Celery, washed and thinly sliced
1/4 c. Grated Onion
1/3 c. Grated Carrots
1 tbsp. Garlic, minced
2 tbsp. All Purpose Flour
8 c. Chicken Broth
1/8 tsp. Ground Nutmeg
1/2 tsp. Ground Thyme
4 c. Fresh Baby Spinach, rinsed
2 c. Cooked Chicken, small dice, roasted or grilled
2 c. Heavy Cream
16 oz. Gnocchi, frozen or fresh
Cornstarch, if needed to thicken
Cold Water, if needed to thicken

INSTRUCTIONS

• In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
  
• Whisk in the flour; then add the chicken broth.
  
  
• Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
  
• Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
  
• Simmer for an additional 15-20 minutes or until gnocchi is cooked. If needed combine equal parts of cornstarch and cold water to thicken your soup as desired.
  

NOTES

*You can also use 8 chicken bouillon cubes + 8 cups of water in place of the chicken stock. 

NUTRITION

Serving: 1cup | Calories: 194kcal | Carbohydrates: 13.1g | Protein: 8.4g | Fat: 11.8g | Cholesterol: 58mg | Sodium: 455mg | Fiber: 0.3g | Sugar: 2.6g

Dill {Veggie} Dip

1/2 Cup Mayo
1 Cup Small Curd Cottage Cheese
1 Tablespoon Dried Dill
1 Tablespoon Dried Minced onion
2 teaspoons Parsley Flakes
1/8 teaspoon Seasoned Salt

Combine all and refrigerate for 2 hours before serving.

I recommended this dip in a discussion we had about eating more veggies. I also recommended this one, which Jana posted once upon a time.
http://bunchofcooks.blogspot.com/2011/03/spinach-dip.html

Baked Oatmeal

This is from Nichole but she can't remember her login.

Baked oatmeal

INGREDIENTS

• 3 c old fashioned oats 
• ¾ c coconut sugar
• 1 tsp salt
• 2 tsp cinnamon
• 2 tsp baking powder
• ¾ c dried fruit - craisins, raisins, cherries, coconut flakes
• 1 c milk
• ½ c butter, melted OR 1/2 apple sauce 
• 2 tsp vanilla extract OR coconut extract OR almond extract 
• 2 eggs

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, mix all dry ingredients together.
3. Melt butter.
4. Add butter, eggs, milk, and vanilla to dry ingredients and stir thoroughly.
5. Pour mixture into a deep 9" pie plate or 8"x8" baking dish.
6. Bake for 35 minutes or until browned on top.
7. Serve hot with milk, if desired.

Energy Bites/ Power Ball

2 Cups Oats
1 Cup Ground Flax Seeds
1 Cup Peanut Butter- I use the fresh ground stuff. I am not sure if you would decrease the honey amount if you used a sweetened PB??
2/3 Cup Honey
2 teaspoon Vanilla
1/4 Cup Mini Chocolate Chips

I know we said no need for pictures. Sorry, old habits die hard. 

Roll into balls a little smaller that a ping pong ball. I line a cookie sheet with parchment and refrigerate them before putting them in a quart size bag. Store in the fridge (or freezer if you want them to not disappear fast)

Bran Muffins

Here is the muffin recipe I promised. This makes a ton. I wish I had counted, but I would guess about 5 dozen. So it might be a good idea to half the batch first before you fully commit. But once you have them, they are handy to make a batch every week or so.

2 Cups Boiling Water
2 Cups 100% All Bran
1 Cup Butter
1 &1/2 Cup Sugar or Honey
4 Eggs
1 Quart Buttermilk
5 Cups of Flour
5 Teaspoon Baking Soda
1 Teaspoon Salt
4 Cups Raisin Bran

In a sauce pan, boil 2 cups of water. Add the All Bran, turn of the heat and cover.

In another bowl, mix flour, soda, salt and raisin bran. Set aside.

In a huge mixing bowl, mix butter and sugar or honey. I think my kitchen aid mixer is a 5qt or 6qt. It fits in there but looks a little sketchy near the end. Once mixed add eggs. Once mixed add buttermilk. Then mix in the dry ingredients 2 cups at a time. Lastly, add the All Bran/water sludge.

At this point I bake a dozen and put the rest in the fridge. 350 for 19 minutes was perfect for me.

*My Mom says to put them in quart jars. I don't know if there is magic in the glass jars, I use tupperware. She also says it stores for 10 weeks, I would not chance it that long. Maybe 6.

*When I am making the last batch I like to add a banana to switch it up cuz I'm a rebel like that. I don't add it before then because I fear what that banana will do in the fridge over time.