Olive Garden Style Chicken And Gnocchi Soup Recipes

OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE

Olive Garden Chicken Gnocchi Soup Recipe image

Provided by insanelygood

Time 25m

Number Of Ingredients 14

Ingredients

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

CHICKEN AND GNOCCHI SOUP

Chicken and Gnocchi Soup image

This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!

Provided by Christina

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch
2 tablespoons cold water
2 cups half-and-half cream
salt and ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g

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