Chicken and Gnocchi Soup|This Is Why I’m Full
This is a copycat recipe of your favorite Olive Garden soup, so now you can create it at home! You’ll be able to find potato gnocchi in the refrigerated Italian section of your grocery store. I don’t know how many of you have been to Olive Garden but this is my favorite soup when I go. Salad, bread sticks, soup? Yeah, I probably go there too often to be running a food blog but really the food is always there, plentiful and good. Maybe I’ll just go there rather than making another post… You can also make this in your crock pot! Yummy!
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- 3 tbsp Butter
- 2 tbsp Olice oil
- 3/4 cup Onion diced
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 4 whole garlic cloves minced
- Salt and pepper to taste
- 1/3 cup All-purpose flour
- 4 cup chicken broth
- 1 1/2 cup Half & half
- 2 cup Cooked chicken shredded or in small cubes
- 1 pound Potato gnocchi
- 3 cups baby spinach stems removed
- 1 tbsp Basil chopped
- Parmesan or Romano grated, for serving
- In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
- Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
- Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
- Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.