I am addicted to Olive Garden’s creamy chicken and gnocchi soup, so when I came across this copy cat recipe, I knew I had to try it. I ordered OG’s soup on Friday so that I could do a side-by-side comparison of this recipe to the original, and it is spot on!
This recipe takes a little bit of chopping, which I hate, but thanks to my favorite chopper, I got through it pretty quickly! This chopper is a must for soups and dips that require a bunch of mincing and dicing.
1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 stalk celery, finely diced
1 medium onion, finely diced
2 minced garlic cloves
1 14 ounces can of chicken broth
2 carrots carrots, finely chopped
2 medium chicken breasts, cooked and diced
1 package gnocchi, cooked
1 cup of spinach coarsely chopped
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon nutmeg (optional)
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.