Best 4 Chicken Gnocchi Soup Ala Olive Garden Recipes

OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE

Steps:

• In a stockpot or Dutch oven, warm butter and olive oil over medium heat.
• Increase the temperature to medium high and saute celery, garlic, and onion until soft.
• Add the flour and stir for about one minute to form a roux.
• Slowly add chicken broth and half-and-half and mix until the soup starts to thicken.
• Add carrots, thyme, spinach, chicken, and gnocchi. Simmer for 5 minutes, or until the chicken and gnocchi are cooked. Each brand of gnocchi varies in cook time. You'll know they're ready once they float.
• Add salt and pepper to taste.
• Serve in large bowls. Because believe me, a small bowl won't be enough.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!

CHICKEN & GNOCCHI SOUP ALA OLIVE GARDEN

Steps:

• Medium heat.
• Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
• Add flour and mix well until flour is cooked into the chicken.
• Now add milk and heavy cream.
• Add veggies and bullion cubes.
• Add gnocchi last (takes 3-4 min to cook).
• Mix ingredients well until soup thickens, stirring constantly.
• Cover and simmer 10 minutes.

COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE BY TASTY

Steps:

• In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.
• Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.
• Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.
• In a small bowl, whisk together the cornstarch and water.
• Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.
• Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.
• Enjoy!