Olive Garden Style Chicken And Gnocchi Soup Recipes

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OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE



Olive Garden Chicken Gnocchi Soup Recipe image

Provided by insanelygood

Categories     Copycat Recipes     Soup

Time 25m

Number Of Ingredients 14

3 tablespoons butter
1 tablespoon olive oil
1/2 cup celery (diced)
2 garlic cloves (minced)
1 cup onion (diced)
1/4 cup all-purpose flour
2 cups half-and-half
1 can 14 ounce chicken broth (for a thinner soup use 2 cans)
1 tablespoon fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves chopped
1 cup diced cooked chicken breast (you can also use rotisserie)
1 package 16 ounce potato gnocchi
salt and pepper to taste

Steps:

  • In a stockpot or Dutch oven, warm butter and olive oil over medium heat.
  • Increase the temperature to medium high and saute celery, garlic, and onion until soft.
  • Add the flour and stir for about one minute to form a roux.
  • Slowly add chicken broth and half-and-half and mix until the soup starts to thicken.
  • Add carrots, thyme, spinach, chicken, and gnocchi. Simmer for 5 minutes, or until the chicken and gnocchi are cooked. Each brand of gnocchi varies in cook time. You'll know they're ready once they float.
  • Add salt and pepper to taste.
  • Serve in large bowls. Because believe me, a small bowl won't be enough.

Nutrition Facts : Calories 156 cal

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!

OLIVE GARDEN CHICKEN GNOCCHI SOUP



Olive Garden Chicken Gnocchi Soup image

This is even better than most of the so called Olive Garden Chicken Gnocchi soup recipes. Most of the other recipes use thyme, this uses fresh basil instead. My neice worked her way through college at the Olive Garden she says it's the best version she has ever had, and others who have had absolutely devour it. It's even better the next day.

Provided by Dandi

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup celery, diced
3 garlic cloves
3 -4 chicken breasts, cooked and diced
4 cups chicken stock
salt, to taste
black pepper, to taste
16 ounces potato gnocchi
6 tablespoons flour
2 cups half-and-half
1 teaspoon fresh basil
1 cup fresh spinach, chopped
1 cup shredded carrot
1 cup freshly grated parmesan cheese, and romano use cheese to taste

Steps:

  • Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
  • Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
  • Stir in chicken broth gradually (one cup at a time).
  • Stir in half and half.
  • Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
  • Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.

Nutrition Facts : Calories 402.3, Fat 22.9, SaturatedFat 11.1, Cholesterol 95.7, Sodium 594.9, Carbohydrate 19, Fiber 1.2, Sugar 4.2, Protein 29.3

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