Olive Garden Chicken Gnocchi Soup (Restaurant Copycat)
⏱️ 40 minutes👥 6 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 4 tablespoons unsalted butter
- •- 1 medium yellow onion, finely diced
- •- 3 stalks celery, thinly sliced
- •- 2 large carrots, julienned
- •- 3 garlic cloves, minced
- •- 1/4 cup all-purpose flour
- •- 4 cups heavy cream
- •- 2 cups chicken stock
- •- 2 cups cooked rotisserie chicken, shredded
- •- 1 package (16 oz) store-bought potato gnocchi
- •- 2 cups fresh baby spinach
- •- 1 teaspoon dried thyme
- •- 1 teaspoon kosher salt
- •- 1/2 teaspoon fresh cracked black pepper
- •- 1/4 cup grated Parmesan cheese
Instructions
- 11. Melt butter in a large Dutch oven over medium heat until foamy, about 2 minutes.
- 22. Sauté onions, celery, and carrots until softened and translucent, approximately 5-6 minutes.
- 33. Add minced garlic, cooking until fragrant, about 30 seconds.
- 44. Sprinkle flour over vegetables, stirring constantly to create a light roux. Cook for 2 minutes to remove raw flour taste.
- 55. Gradually whisk in heavy cream and chicken stock, ensuring no lumps form.
- 66. Bring mixture to a gentle simmer, stirring frequently until thickened, about 7-8 minutes.
- 77. Fold in shredded chicken, gnocchi, thyme, salt, and pepper.
- 88. Simmer until gnocchi float to surface and are tender, roughly 3-4 minutes.
- 99. Add spinach, stirring until just wilted.
- 1010. Finish with grated Parmesan cheese.