Copycat Olive Garden Chicken Gnocchi Soup
Enjoy the taste of Olive Garden at home with this Chicken Gnocchi Soup recipe. Creamy, flavorful, and simple to prepare. Make it tonight!
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup carrots chopped
- 1 cup celery chopped
- 1/2 cup white onion finely chopped
- salt/pepper to taste
- 4 garlic cloves minced
- 1/3 cup all-purpose flour
- 4 cups 32 ounces low-sodium chicken broth
- 1 1/2 cups half and half
- 3 cups cooked and shredded white meat chicken
- 1 lb potato gnocchi
- 4 1/2 cups 5 ounces fresh baby spinach
- 1/2 cup fresh basil chopped
- Optional: parmesan cheese for topping
Instructions
- In a large dutch oven or stock pot, melt the butter and olive oil over medium-low heat. Add the chopped carrots, celery, and onion. Sauté until the vegetables are tender, about 10-15 minutes. Season with salt and pepper to taste. Add the minced garlic and cook until fragrant, about 2-3 minutes.
- Stir in the flour until it begins to dissolve. Gradually pour in the chicken broth while stirring continuously. Add the half and half, then stir in the shredded chicken. Let the mixture cook for 15 minutes.
- Add the uncooked gnocchi to the pot, mix, and cook for another 10 minutes. Stir in the spinach and basil until combined. Cover the pot with a lid and remove from heat.
- Ladle the soup into bowls and top with parmesan cheese if desired. Enjoy!