Copycat Olive Garden Chicken and Gnocchi Soup
Copycat Olive Garden chicken and gnocchi soup: chicken, potato gnocchi, celery, carrots and spinach in a creamy thyme broth, on the stovetop in 40 minutes. Serves 10.
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Ingredients
- 4 tablespoons butter
- 1 cup celery chopped
- 1 cup carrots shredded or chopped
- 1 medium sweet onion finely chopped
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 pound chicken breast cooked and chopped
- 16 ounces potato gnocchi 1 package
- 2 cups heavy cream
- 3 cups spinach
- 1 tablespoon fresh thyme leaves
- salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the celery, carrots, onion and garlic and cook until tender, about 8 minutes.
- Stir in the flour and let it cook, stirring, about 2 minutes.
- Slowly add the chicken broth while stirring to prevent lumps. Add the chicken and bring the soup to a boil.
- Add the gnocchi and cook until done, about 5 minutes; check the package for the exact time.
- Lower the heat to medium-low. Stir in the cream and heat until steaming, but not boiling.
- Stir in the spinach, thyme, and salt and pepper to taste, and let the spinach wilt and the soup heat through before serving.
Notes
Refrigerate within 2 hours in smaller containers; eat within 3 to 4 days. Reheat to a rolling boil. Best not frozen.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 24.5gProtein: 15gFat: 23.6gSodium: 587mgFiber: 1.7gSugar: 3.3g