OLIVE GARDEN CHICKEN GNOCCHI SOUP (COPYCAT)
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings 16 cups
Calories 194kcal
Author : Carrie's Experimental Kitchen
INGREDIENTS
2 tbsp. Butter
1/2 c. Celery, washed and thinly sliced
1/4 c. Grated Onion
1/3 c. Grated Carrots
1 tbsp. Garlic, minced
2 tbsp. All Purpose Flour
8 c. Chicken Broth
1/8 tsp. Ground Nutmeg
1/2 tsp. Ground Thyme
4 c. Fresh Baby Spinach, rinsed
2 c. Cooked Chicken, small dice, roasted or grilled
2 c. Heavy Cream
16 oz. Gnocchi, frozen or fresh
Cornstarch, if needed to thicken
Cold Water, if needed to thicken
INSTRUCTIONS
- In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
- Whisk in the flour; then add the chicken broth.
- Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
- Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
- Simmer for an additional 15-20 minutes or until gnocchi is cooked. If needed combine equal parts of cornstarch and cold water to thicken your soup as desired.
NOTES
*You can also use 8 chicken bouillon cubes + 8 cups of water in place of the chicken stock.
NUTRITION
Serving: 1cup | Calories: 194kcal | Carbohydrates: 13.1g | Protein: 8.4g | Fat: 11.8g | Cholesterol: 58mg | Sodium: 455mg | Fiber: 0.3g | Sugar: 2.6g
