COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP



The first time I tried this soup at the Olive Garden, I knew I had to have the recipe.  I looked at several recipes on the internet and decided on the one below.  In my opinion, it's better than the soup served at the Olive Garden!   

I usually have kale on hand but if you don't, you can always use spinach instead.

 Yield: 8 servings 

INGREDIENTS

  • 1 pound potato gnocchi (you can buy this in the pasta section of most stores)
  • 2 minced garlic cloves
  • 1 cup onion, finely diced
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons flour
  • 1 quart half and half (or you can use 2 cups half and half & 2 cups of milk)
  • 1 cup carrots, finely shredded
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 1 14 ounce can of chicken broth
  • 1- 2  cups fresh spinach, coarsely chopped
  • 1/2 teaspoon parsley
  • Freshly grated Parmesan cheese (optional) 

DIRECTIONS

Cook gnocchi according to package directions.

Sauté the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent. 


Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.



Next add the carrots and chicken. Once the mixture becomes thick, add the chicken broth.


Once the mixture thickens again, add the cooked gnocchi, kale or spinach, and seasoning; simmer until soup is heated.


Sometimes, I will use my immersion blender the make the soup creamier and less chunky.  It will look like the photo above.  

Now.....fix yourself a big bowl and enjoy!
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STRAWBERRY RICE KRISPIES TREATS

Yield: 12 Servings


INGREDIENTS

  • 1 pound potato gnocchi (you can buy this in the pasta section of most stores)
  • 2 minced garlic cloves
  • 1 cup onion, finely diced
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons flour
  • 1 quart half and half (or you can use 2 cups half and half & 2 cups of milk)
  • 1 cup carrots, finely shredded
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 1 14 ounce can of chicken broth
  • 1- 2  cups fresh spinach, coarsely chopped
  • 1/2 teaspoon parsley
  • Freshly grated Parmesan cheese (optional) 


DIRECTIONS

  1. Cook the gnocchi according to the package instructions and set aside.
  2. In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic, sautéing until the onion is soft and translucent.
  3. Sprinkle in the flour and cook, stirring constantly, to form a roux. Let it cook for about a minute, allowing the butter and flour to combine fully, before slowly adding 1 quart of half-and-half. Stir until smooth.
  4. Add the carrots and chicken, continuing to cook until the mixture thickens. Then, pour in the chicken broth and bring the soup back to a simmer. Allow it to thicken again, then add the cooked gnocchi, kale or spinach, and your preferred seasoning. Let everything simmer until the soup is heated through.
  5. For a smoother, creamier texture, use an immersion blender to blend the soup to your desired consistency. This will result in a velvety, less chunky soup.

 Print Recipe

CHICKEN GNOCCHI SOUP

Yield: 4-6 SERVINGS


INGREDIENTS

  • 1 pound potato gnocchi (you can buy this in the pasta section of most stores)
  • 2 minced garlic cloves
  • 1 cup onion, finely diced
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons flour
  • 1 quart half and half (or you can use 2 cups half and half & 2 cups of milk)
  • 1 cup carrots, finely shredded
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 1 14 ounce can of chicken broth
  • 1- 2  cups fresh spinach, coarsely chopped
  • 1/2 teaspoon parsley
  • Freshly grated Parmesan cheese (optional) 


DIRECTIONS

  1. Cook the gnocchi according to the package instructions and set aside.
  2. In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic, sautéing until the onion is soft and translucent.
  3. Sprinkle in the flour and cook, stirring constantly, to form a roux. Let it cook for about a minute, allowing the butter and flour to combine fully, before slowly adding 1 quart of half-and-half. Stir until smooth.
  4. Add the carrots and chicken, continuing to cook until the mixture thickens. Then, pour in the chicken broth and bring the soup back to a simmer. Allow it to thicken again, then add the cooked gnocchi, kale or spinach, and your preferred seasoning. Let everything simmer until the soup is heated through.
  5. For a smoother, creamier texture, use an immersion blender to blend the soup to your desired consistency. This will result in a velvety, less chunky soup.