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Chicken and Gnocchi Soup–Tastes like Olive Garden!

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Chicken and Gnocchi Soup–Tastes like Olive Garden!

Chicken and Gnocchi Soup

With cooler weather coming to Northeast Ohio this week, my kids are requesting that I make this knock off recipe of our absolute favorite soup from Olive Garden: Chicken and Gnocchi Soup.  This recipe is a cross between a few others I found online.  It’s a creamy, garlic-y soup with chicken, veggies, and hearty gnocchi, perfect for a crisp fall evening, and I think the taste is pretty close to the restaurant!

It’s a great way to use up left-over roasted, baked, rotisserie, or grilled chicken, or in a pinch I’ve even used canned chicken.  I used chicken that I’d prepared this way.  You can decide whether to use milk, half & half, or cream in the soup–it’ll be thicker with the heavy cream, but when I used the whole milk I had on hand it was fine, just a little thinner.

Chicken and Gnocchi Soup

  • 1 cup cooked, diced chicken
  • 1/4 cup (4 T) butter (don’t use margerine)
  • 1 tablespoon oil (olive oil is best, but regular will do)
  • 1/4 cup flour
  • 4 cups whole milk, half & half, or cream
  • 2 1/2 cups chicken broth (2 14-oz. cans, homemade stock, or a concentrated broth tub with enough water)
  • 2 minced garlic cloves (more or less depending on your taste–the garlic taste gets stronger the next day if the soup is left over)
  • 1 cup shredded carrots
  • 1/4 cup finely diced onion
  • 1 cup fresh spinach chopped into bite-size pieces
  • 1/2 teaspoon parsley (optional)
  • 1 lb. prepared potato gnocchi
  • salt and pepper to taste
  • parmesan cheese to garnish

Prepare the gnocchi according to package directions.  While the gnocchi cooks, use a separate large pot to saute the onion and garlic in the butter and olive oil over medium heat for a few minutes.  Add the flour, stirring with a whisk to make a roux. Cook that mixture for about a minute, then add the milk/cream.  Whisk to a smooth consistency, then add the carrots and chicken. Allow it to thicken a little, then add the chicken broth.  Simmer until it thickens again, then add the cooked gnocchi, spinach, parsley, salt, and pepper.  Garnish with parmesan cheese when serving, if desired.

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