This is a homemade version of the Olive Garden’s famous Gnocchi soup. This version is just as delicious and creamy as the original. It’s also super simple and quick to make.
Olive Garden Chicken Gnocchi Soup Copycat is just as delicious and creamy as the original, and it takes less than 30 minutes to make !
Olive Garden is my favorite restaurant. Olive Garden is a wonderful place to be. Their recipes are some of my favorite in the country. Their chicken and gnocchi soup is a standout recipe. I cannot get enough. It’s not hard to admit that I am a bit addicted.
You can find a copycat of almost every Olive Garden recipe, from their Italian salad dressing to their toast ravioli. Although it is wonderful to get these Olive Garden recipes, there are a few reasons people might prefer homemade versions. It’s cheaper to cook at home. You can also make as many as you want and have leftovers that you can eat whenever you feel like. These homemade meals are great for feeding a large group. Knowing these recipes is also helpful if you live far from an Olive Garden.
Copycat Olive Garden Chicken and Gnocchi Soup is just as delicious as the original. It’s often even better. Gnocchi soup is a wonderful combination of potatoes and flour. This genius recipe is quick and easy to make with amazing results. This is a recipe you should add to your list. This recipe is great for a family dinner, as well as when you invite friends over. It will be appreciated by them.
4 boneless, skinless chicken breasts, cooked in a pan and diced
1 stalk celery chopped
1/2 white onion diced
2 teaspoons minced garlic
1/2 cup shredded carrots
1 tablespoon olive oil
4 cups of low-sodium chicken broth
Salt and pepper
1 teaspoon Thyme
16 ounces potato gnocchi
2 cups half-and-half
1 cup chopped fresh spinach
How to Prepare
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Over medium heat, heat olive oil in large saucepan. Sauté celery, onions and garlic in a large pot over medium heat until carrots are translucent.
Bring to boil chicken broth, salt, pepper and thyme. Gently stir in the gnocchi. Cook for another 3-4 minutes, then reduce heat to a simmer.
Mix in half-and-half and spinach. Cook for another 2-3 minutes, until spinach is tender. If necessary, season with salt and pepper. Remove from heat and let cool before serving.
You can make your cream richer by substituting one cup of half and half with heavy cream.
Calories: 523 Kcal, Carbohydrates 52 g Protein: 31 g Fat: 22 g Saturated Fat 11 g Trans Fat 1 g Cholesterol 99 mg, Sodium 622 mg, Potassium 799 mg, Cholesterol : 99 mg Cholesterol : 99 mg, Sodium 622 mg, Potassium 799 mg Fiber: 4g Sugar: 2g Vitamin A: 3859IU, Vitamin C 7 mg Calcium: 184 mg Iron: 5 mg