Have any of you tried Olive Garden’s new Chicken & Gnocchi soup yet? If you have your mouth is salivating already. If not…try it! It’s a really good creamy soup, a little different than your normal creamy soup because of the gnocchi. Last time my husband and I went to Olive Garden he got this soup with his entree, and I did a Google search for the recipe once we got home because it was so good! This recipe is spot on with the restaurant’s.
One word of warning though: if you’re on a diet, this probably isn’t the recipe for you. If’s full of milk and cream…but as you’d expect it’s delicious! Next time I make it (and there WILL be a next time I can guarantee that!) I’m going to play around with it and try to substitute some of the milk for chicken broth or something and see how that comes out, so I’ll let you know! But for now here is the recipe for the full-fat version in all its glory:
Copycat Olive Garden Chicken & Gnocchi Soup
- 1/3 c. olive oil
- 2 cloves garlic, minced
- 1 lb. chicken, cut into bite-sized pieces**
- 1/3 c. flour
- 1/2 c. shredded carrots**
- 1 stick celery, chopped
- 1/2 c. fresh chopped spinach
- 2 & 1/2 c. milk
- 1 & 1/2 c. heavy cream
- 3 chicken bullion cubes
- salt & pepper to taste
- 17 oz. pre-made gnocchi**
- On medium heat, cook chicken and garlic in a large pot in olive oil until cooked through.
- Stir in flour and mix well until the flour is cooked into the chicken.
- Add the rest of the ingredients except for the gnocchi.
- Cover and simmer for 10 minutes, stirring occasionally.
- Add gnocchi; cook for 3-4 more minutes till cooked through.
- Chicken: I just bought a rotisserie chicken and cut that up and used the meat from that (weeknight meal), so either that or cooking the chicken like the recipe says will work great.
- Carrots: You can buy carrots already shredded by the bagged lettuce.
- Gnocchi: Even though I loved the soup, I really didn’t like the pre-made gnocchi that I bought. The gnocchi in the one we had at Olive Garden was much better…much lighter (fluffier) and had a better taste. So next time I make this I’m going to try to make my own gnocchi with it. I heard it’s not too hard, and I think it would be worth the extra effort because I think it would make a big difference and the rest of the soup is so good that you want each element to match! I don’t know, it could have just been the brand of gnocchi that I bought…so I’ll play around with it and keep you posted!
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