Olive Garden Chicken And Gnocchi Soup Recipes

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Olive Garden Style Chicken and Gnocchi Soup image

This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.

Provided by Anne G.

Categories European

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)

Steps:

Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
Ladle into bowls and serve!

OLIVE GARDEN CHICKEN GNOCCHI SOUP

Olive Garden Chicken Gnocchi Soup image

This is even better than most of the so called Olive Garden Chicken Gnocchi soup recipes. Most of the other recipes use thyme, this uses fresh basil instead. My neice worked her way through college at the Olive Garden she says it's the best version she has ever had, and others who have had absolutely devour it. It's even better the next day.

Provided by Dandi

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup celery, diced
3 garlic cloves
3 -4 chicken breasts, cooked and diced
4 cups chicken stock
salt, to taste
black pepper, to taste
16 ounces potato gnocchi
6 tablespoons flour
2 cups half-and-half
1 teaspoon fresh basil
1 cup fresh spinach, chopped
1 cup shredded carrot
1 cup freshly grated parmesan cheese, and romano use cheese to taste

Steps:

Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
Stir in chicken broth gradually (one cup at a time).
Stir in half and half.
Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.

Nutrition Facts : Calories 402.3, Fat 22.9, SaturatedFat 11.1, Cholesterol 95.7, Sodium 594.9, Carbohydrate 19, Fiber 1.2, Sugar 4.2, Protein 29.3

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