Olive Garden Style Chicken And Gnocchi Soup Recipes

OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE

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.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

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

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.