Copycat Olive Garden Chicken Gnocchi Soup

What you need:

    • 2 Tbsp. unsalted butter
    • 2 stalks celery, diced
    • 1 small onion, finely diced
    • 2 carrots, diced
    • 1 Tbsp. minced garlic
    • 2 Tbsp. all-purpose flour
    • 8 cups chicken broth
    • 1/8 tsp. ground nutmeg
    • 1/2 tsp. ground thyme
    • 2 cups cooked, diced chicken
    • 4 cups fresh baby spinach
    • 2 cups warm heavy cream
    • 16 oz. gnocchi
    • Cornstarch
    • Water

Directions:

    1. In a large stockpot, melt butter over medium heat.
    2. Add celery, onion, carrots, and garlic and stir while cooking for about 2 minutes.
    3. Whisk in flour. Then slowly whisk in chicken broth.
    4. Add nutmeg, thyme, and cooked chicken and stir.
    5. Bring to a boil over medium-high heat. Then reduce heat to low and simmer for 15 minutes.
    6. Add spinach, heavy cream, and gnocchi to the soup.
    7. Simmer for 15 to 20 minutes or until gnocchi is cooked.
    8. If you want your soup a little thicker, mix equal parts cornstarch and water (I did 1 Tbsp. each) and add to soup. Heat until thickened.

Recipe from Carrie's Experimental Kitchen

Posted on Fantastical Sharing of Recipes