Olive Garden-Style Chicken Gnocchi Soup
Olive Garden-Style Chicken and Gnocchi Soup
Saute the onion, celery, garlic, and carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, and then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted. Add half-and-half or cream.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup, or add some instant potato flakes as a thickener).
- 3-4 chicken breasts 1 cup fresh spinach
- 4 cups chicken stock 1 tablespoon olive oil
- 2 cups half-and-half 1 teaspoon thyme
- 1 stalk celery salt and pepper, to taste
- 1 garlic cloves 1 (16 ounce) potato gnocchi
- 1-2 carrots 1 tablespoon cornstarch
- 1-2 onions
Saute the onion, celery, garlic, and carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, and then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted. Add half-and-half or cream.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup, or add some instant potato flakes as a thickener).
