Chicken Gnocchi Soup Copycat Olive Garden Recipe 455

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OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP



Olive Garden Style Chicken and Gnocchi Soup image

This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.

Provided by Anne G.

Categories     European

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 -4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)

Steps:

  • Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
  • Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
  • Add spinach and cook for another 1-2 minutes until spinach is wilted.
  • (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
  • Ladle into bowls and serve!

CHICKEN & GNOCCHI SOUP (COPYCAT OLIVE GARDEN) RECIPE - (4.5/5)



Chicken & Gnocchi Soup (Copycat Olive Garden) Recipe - (4.5/5) image

Provided by á-10966

Number Of Ingredients 14

2 boneless skinless chicken breasts, cut into cubes
2 Tbsp. olive oil
4 Tbsp. butter
1 medium onion, diced
1 cup celery, diced
1 tsp. minced garlic
1 cup carrots, shredded
3 Tbsp. flour
1 quart Fat Free Half & Half
1 (14oz) can low sodium chicken broth
1 cup fresh spinach, chiffonade (finely sliced)
3/4 tsp. dried thyme
salt & pepper to taste
1 (16oz) package Gnocchi

Steps:

  • In a large stock pot heat olive oil & saute chicken breasts. Season with a little salt & pepper. Cook until mostly done (very little pink showing.) 6 Add butter until melted & then add the onion, celery, garlic & shredded carrots. Cook until onion is translucent. Add flour to absorb the liquid from the butter which will form a roux. Stir well. Add the half & half and chicken broth. Stir until it comes to a boil. Allow to simmer while you cook the gnocchi in another pot of boiling water until dumplings float (3 minutes.) Drain & set aside. (*You could possibly just add the gnocchi to the pot of soup, but it might thicken the soup too much & be slightly starchy.) Add spinach, thyme & cooked gnocchi to the pot of soup. Taste & adjust seasoning with salt & pepper. Serve hot. *If the soup is not thick enough, add 1-2 Tbsp cornstarch mixed with just enough COLD water to stir it smooth. Add to the HOT soup & wait for it to boil to thicken up.

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