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:
- In a large stockpot, melt butter over medium heat.
- Add celery, onion, carrots, and garlic and stir while cooking for about 2 minutes.
- Whisk in flour. Then slowly whisk in chicken broth.
- Add nutmeg, thyme, and cooked chicken and stir.
- Bring to a boil over medium-high heat. Then reduce heat to low and simmer for 15 minutes.
- Add spinach, heavy cream, and gnocchi to the soup.
- Simmer for 15 to 20 minutes or until gnocchi is cooked.
- 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