Chicken and Gnocchi Soup Recipe (Olive Garden Copycat from Copykat.com)
Prep Time: 15-20 minutes
Cook Time: 20-30 minutes
Serves: 8
Ingredients:
4 Tablespoons Butter (1/2 stick) (We used Unsalted)
1 Tablespoon Olive Oil (We omitted this in error)
1 cup finely diced onion (We used 1/2 a cup red onion, and 1/2 cup sweet white onion)
1/2 cup finely diced celery
1 tsp minced garlic ( about 2 cloves garlic minced)
1/4 cup unbleached all purpose flour
1 quart half-and-half (or milk if you prefer but it will be thinner consistency)
1 32 oz can of Low sodium Organic Chicken Broth (original recipe called for two 14 oz cans of regular sodium chicken broth.
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/8 teaspoon ground nutmeg (optional: original recipe 1/4 tsp as optional amt)
1 cup finely shredded carrots
1 cup coarsely chopped spinach
1 cup diced cooked chicken (used meat from a rotisserie chicken)
16 ounces of Gnocchi either fresh ready to use or frozen (we only found frozen so we had to cook them)
Instructions:
1. Melt butter and olive oil in a tall stock pot over medium heat. Add your onions, celery and garlic and cook until the onions are clear in color.
2. Whisk in the 1/4 cup of flour and let the flour cook for around a minute. Make sure you don't burn your flour.
3. Whisk in the half-and-half. Bring the soup to a simmer and allow to simmer until thickened.
4. Add in the chicken broth and simmer to thickened.
5. Stir in salt, thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi.
6. Simmer until soup is heated completely.
Top with Parmesan or Romano Cheese, Salt/Pepper to Taste and of course Bread sticks or some nice crusty Italian Bread and Butter!
Tastes just like the restaurants and smells so good cooking in the kitchen, plus a great comfort food to make when the winter rolls around again.
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