Olive Garden Chicken & Gnocchi Soup

Copycat Olive Garden Chicken & Gnocchi Soup

Yield 8 Servings

Ingredients

  • 2 boneless skinless chicken breasts, cut into cubes
  • 2 Tbsp olive oil
  • 4 Tbsp butter
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 1 tsp minced garlic
  • 1 cup carrots, shredded
  • 3 Tbsp flour
  • 1 quart Fat Free Half & Half
  • 1 (14oz) can low sodium chicken broth
  • 1 cup fresh spinach, chiffonade (finely sliced)
  • 3/4 tsp dried thyme
  • salt & pepper to taste
  • 1 (16oz) package Gnocchi

Instructions

  1. In a large stock pot heat olive oil & saute chicken breasts. Season with a little salt & pepper. Cook until mostly done (very little pink showing.)
  2. Add butter until melted & then add the onion, celery, garlic & shredded carrots. Cook until onion is translucent. Add flour to absorb the liquid from the butter which will form a roux. Stir well.
  3. Add the half & half and chicken broth. Stir until it comes to a boil. Allow to simmer while you cook the gnocchi in another pot of boiling water until dumplings float (3 minutes.) Drain & set aside. (*You could possibly just add the gnocchi to the pot of soup, but it might thicken the soup too much & be slightly starchy.)
  4. Add spinach, thyme & cooked gnocchi to the pot of soup. Taste & adjust seasoning with salt & pepper. Serve hot.
  5. *If the soup is not thick enough, add 1-2 Tbsp cornstarch mixed with just enough COLD water to stir it smooth. Add to the HOT soup & wait for it to boil to thicken up.

Recipe Notes

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