Chicken Gnocchi Soup
Olive Garden’s chicken gnocchi soup is almost nine dollars a bowl now, which is wild, so I started making it at home and honestly I like this version even better. It is creamy, cozy, loaded with tender chicken and pillowy gnocchi, and it tastes fresher and more flavorful than the restaurant bowl.
It starts with the classic soup base. Onion, celery, garlic, and thyme softened in a little butter and oil, then flour to thicken everything up. Unsalted chicken stock and chicken bouillon give it that savory depth, and grated carrots add a subtle sweetness that makes the whole pot taste balanced. Once the gnocchi go in and start floating, you know you are close.
I finish it with chicken and half and half for that signature creamy texture, then a few handfuls of baby spinach so it feels bright and not too heavy. Lemon zest, black pepper, and a tiny pinch of red pepper flakes wake everything up and keep it from tasting flat.
Serve it with a baguette and you have the full Olive Garden moment at home whenever you want, enjoyyy! ❤️
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🧾 Ingredients 🧾
24 ounces cooked chicken, diced
3 celery ribs, diced
2 carrots, grated (about 1 cup)
1 teaspoon salt
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
32 ounces unsalted chicken stock
1 tablespoon chicken bouillon powder
2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
16 ounces gnocchi (one 16 ounce package)
2 cups half and half
2 handfuls baby spinach, about 3 cups loosely packed
1 tablespoon all-purpose flour
Zest of 1/2 lemon
Red pepper flakes to taste
Ground black pepper to taste
👨🍳 Instructions 👨🍳
1) In a large heavy-bottom pot over medium heat, add the olive oil and unsalted butter. Allow the butter to fully melt, then add the diced onion and 1 teaspoon of salt. Cook, stirring occasionally, until the onions become translucent and softened, about 5 minutes.
2) Add the diced celery, thyme sprigs, and minced garlic. Continue cooking for another 5 minutes, stirring occasionally, until the celery begins to soften and the garlic is fragrant.
3) Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for about 3 minutes, stirring frequently, to cook off the raw flour flavor.
4) Slowly whisk in the unsalted chicken stock, making sure the flour fully dissolves into the liquid. Add the chicken bouillon powder and grated carrots. Bring the soup to a gentle boil.
5) Add the gnocchi and cook until they float to the surface, about 5 to 7 minutes, depending on the brand and size of the gnocchi.
6) Once the gnocchi begin to float, add the cooked chicken and baby spinach. Stir gently and cook until the spinach wilts and the chicken is heated through.
7) Reduce the heat to medium-low and stir in the half and half and the lemon zest. Add black pepper and red pepper flakes to taste.
8) Taste the soup and adjust seasoning as needed. Remove the thyme sprigs, if using fresh thyme, before serving.
9) Serve hot with crusty bread or rolls.
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