I love being able to make recipes from restaurants that I love at home and I'm always amazed at how simple most restaurant copycat recipes are. This Chicken & Gnocchi soup is pretty much identical to the Olive Garden soup and I actually think mine was better! I found some sweet potato gnocchi at World Market and decided to use that instead of the potato gnocchi and it was great.
I served this fabulous soup with "Hold The Club, Turkey Clubs" on Ciabatta bread.
Here's the recipe:
- 2 large chicken breasts, diced and cooked
- 4 Tbsp butter
- 4 Tbsp olive oil
- 1 pint heavy cream (or half and half)
- 1 32 ounce can chicken broth
- 1/2 cup celery, sliced
- 4 Tbsp flour
- 2 Tbsp garlic, minced
- 1 cup carrots, shredded (chopped mine instead of shredding)
- 1 medium onion, diced
- 2 cups fresh spinach, coarsely chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- salt and pepper to taste
- 16 ounce package gnocchi
In a large pot or dutch oven, saute the onion, celery, carrots and garlic in the butter and olive oil. Meanwhile in another pan, cook the gnocchi until it floats and drain. When the onion is clear, add the flour and form a roux. Stir and cook for one minute. Add the half and half and continue to stir as it thickens . Add the chicken and the seasonings to the stockpot. Stir often and when it gets thicker, add the chicken broth, gnocchi and spinach. Cover and heat thoroughly.
**I added 1/2 to 1 Tbsp of cornstarch diluted in equal amounts of warm water to thicken