I felt the need to post this recipe for two reason. Number One (and also most importantly): this soup is DE.LISH.OUS! It’s seriously so good. And, Number Two: I felt like I needed to prove that we actually do eat, you know, food! It’s not just muffins and treats here ALL the time…
But back to the soup…it’s a copycat from the Chicken Gnocchi Soup that you can order at Olive Garden!
For a long time, whenever the server at Olive Garden asked if I wanted soup or salad, I’d say salad because their salad (okay, really it’s the dressing!) is soooo yummy. But one time I changed things up and got their soup…particularly their chicken gnocchi soup…and now I will never go back! It’s just too good! And if you opt for the soup, you’re pretty full by the time your food comes out (the soup is bottomless!) which, to me, means meal for later!
So, there you have it. All the tricks to Olive Gardening successfully.
Another good trick is to just stay home and make this soup yourself. Because it’s just as good as the restaurant soup aaaaaaand it’s really, really easy to make.
Here’s the recipe! And I put it on Google Docs (<–link!) if you want to print it out (hopefully it works:)
Chicken Gnocchi Soup
1 Tablespoon Olive Oil
4 Tablespoons butter
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
4 Tablespoons flour
2 cups half and half (or 1 cup milk and 1 cup heavy cream)
2 medium carrots, shredded
2 cups cooked chicken (diced or shredded)
1/2 teaspoon dried parsley
1/2 teaspoon salt (or more to taste)
2-4 cups chicken broth
1 lb. gnocchi
1 cup spinach, chopped
In a large pot, over medium heat, saute olive oil, butter, onion, celery, and garlic until butter is melted. Add flour to the pot and cook, stirring, 2-3 minutes. Continue stirring and slowly add half and half. Add carrots, chicken and seasonings. Let these ingredients simmer until the mixture becomes fairly thick. Then add the broth and let simmer again. While it’s simmering, bring a separate pot of water to boil and cook gnocchi according to package directions and then drain and set aside the cooked noodles. When the soup mixtures has thickened again (it will be less thick this time), add cooked gnocchi and spinach. Simmer until everything is heated through. Adjust seasoning if needed.
-As with pretty much any soup I cook, I’m not afraid of adjusting the broth according to how many people are eating with us. If we have a couple people more, I’ll add an extra cup of broth (and maybe even some extra half and half). But if it’s just me and Ben, I’ll usually reduce the broth to 2 cups, otherwise I feel like my sweet husband gets all the good stuff while I’m left eating just the broth…which, don’t get me wrong, is delicious, but I need some substance!
-If you’re not familiar with gnocchi, it’s just a thick, soft type of pasta made out of potato. You can find it in pretty much any store next to the pasta/noodles. A sweet bonus with gnocchi is that it only takes 2-3 minutes to cook:)