Copycat Olive Garden Chicken Gnocchi Soup
Similar to a soup you can get at the Olive Garden.
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3/4 cup onion, diced
- ½ cup celery diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 1 can (14 oz) chicken broth
- 1 Tablespoon fresh thyme (or ½ tsp dry)
- ¼ tsp nutmeg (optional)
- 1 tsp salt (to taste)
- 1 cup shredded carrots
- 1 cup fresh spinach leaves, chopped
- 1 to 1½ cups cooked chicken breast, diced or shredded
- 1 package (16 ounce) potato gnocchi, small
- pepper to taste
-
In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
- Add the chicken broth, then slowly add in the half and half. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. The soup should thicken.
- Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (For a thinner soup, add more chicken broth.)
- Add salt and pepper to taste and serve immediately.