Olive Garden - Chicken Gnocchi Copycat Soup
Hi followers and Happy Tuesday!
I am so sorry that I have been missing in action for the last few two weeks. It was finals week, I still had to work, and I left for vacation immediately after that and am just now catching my breath. This post will be brief because I plan on catching up throughout the week - I'm shooting for a post every other day until I catch y'all up on everything.
I know I just came from the most beautiful warm weather but being back home made me crave a good bowl of soup. With that being said, today's post will be about my copy cat Olive Garden Chicken Gnocchi soup which is my favorite soup on their menu. Picture below:
Ingredients:
1. Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, celery, and garlic and sauté until the onion becomes translucent. Whisk in the flour to make a roux. Let the flour mixture cook for about a minute and then stir in the half-and-half.2. Cook the gnocchi according to the package directions. Drain and set aside.3. Meanwhile, add the carrots and chicken to the roux. Once the mixture has thickened, stir in the chicken broth. When the mixture thickens again, add the cooked gnocchi, spinach, and seasonings; simmer the soup over medium-low heat until it is heated through. Taste and adjust the seasoning with more salt if needed.
I am so sorry that I have been missing in action for the last few two weeks. It was finals week, I still had to work, and I left for vacation immediately after that and am just now catching my breath. This post will be brief because I plan on catching up throughout the week - I'm shooting for a post every other day until I catch y'all up on everything.
I know I just came from the most beautiful warm weather but being back home made me crave a good bowl of soup. With that being said, today's post will be about my copy cat Olive Garden Chicken Gnocchi soup which is my favorite soup on their menu. Picture below:
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1/4 cup (1/2 stick) butter
- 1/4 cup flour
- 1/2 cup finely diced celery
- 1 cup finely diced onion
- 2 garlic cloves, minced
- 4 cups half-and-half
- 1 (12-ounce) package gnocchi (I used the vacuum sealed gnocchi, found in the pasta aisle)
- 1 cup finely shredded carrots
- 1 cup diced cooked chicken breast
- 2 (14-ounce) cans chicken broth (if you enjoy thick soup, use just 1 can)
- 1 cup coarsely chopped fresh spinach
- 1/2 teaspoon salt, plus more if needed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon grated nutmeg (optional)
Cooking Directions:
1. Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, celery, and garlic and sauté until the onion becomes translucent. Whisk in the flour to make a roux. Let the flour mixture cook for about a minute and then stir in the half-and-half.2. Cook the gnocchi according to the package directions. Drain and set aside.3. Meanwhile, add the carrots and chicken to the roux. Once the mixture has thickened, stir in the chicken broth. When the mixture thickens again, add the cooked gnocchi, spinach, and seasonings; simmer the soup over medium-low heat until it is heated through. Taste and adjust the seasoning with more salt if needed.
I know that was a quick post but I didn't want to keep y'all waiting for another post much longer. I hope you enjoy this recipe as much as I have. See you soon for another post!
As Always,
Danielle
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