Have you ever tried Olive Garden’s Chicken Gnocchi Soup? If not, you are missing out. Whenever I go to Olive Garden for lunch, I will get the endless soup and salad combo. Even if I know I am to full to even take another bite, I will order some more soup and take it home!
Perfect for the cold weather we are having today.
In a large soup pot, melt butter into oil over medium heat. Add your chopped onion, celery, and minced garlic. Stir often, until onion becomes translucent.
Whisk in flour and cook for about a minute.
Slowly whisk in half-and-half. Simmer until thickened.
Whisk in chicken stock, simmer again.
Stir in salt, thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi. Bring to a boil, lower heat down to a simmer.
Olive Garden’s Chicken Gnocchi Soup
4 tbsp butter
1 tbsp extra virgin olive oil
1 cup diced yellow onion
1/2 cup finely diced celery
3 large garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
28 oz chicken stock
1/2 tsp dried thyme
1/2 tsp dried parsley flakes
1/4 tsp ground nutmeg
1 cup grated carrots
1/2 tsp salt
1 cup chopped spinach leaves
1 cup cooked rotisserie chicken
16 oz ready-to-use gnocchi
1. In a large soup pot, melt butter into olive oil over medium heat. Add onion, celery, and garlic. cook, stirring often, until the onion becomes translucent.
2. Whisk in flour and cook for a minute, slowly whisk in half-and-half. Simmer until thickened.
3. Whisk in chicken stock, simmer again. stir in salt, thyme, parsley, nutmeg, carrots, spinach, rotisserie chicken and gnocchi. Bring to a boil, then lower heat down to a simmer. taste and add salt if needed.