About This Recipe:
Today we are here with another delicious but healthy Olive Garden soup dupe. This creamy chicken gnocchi soup is the perfect dish for a cozy winter night in. My recipe includes the elements of the original Olive Garden version, but is much lighter due to the significantly reduced quantity of heavy cream/milk. However, you will not be missing out- from the pillowy gnocchi to the different vegetables in the creamy soup. You can use any type of shredded chicken- store bought rotisserie chicken, roasted chicken, or my favorite option- poached chicken breasts (recipe here.) Hopefully this helps cure your winter blues.
Enjoy!
Ingredients (4 Servings)
-1/2 lb cooked chicken, shredded
-1/2 small onion, diced
-1/2 cup shredded carrots
-1 celery stalk, finely diced
-2 tbls flour
-8 cups chicken broth
-16 oz gnocchi
-2 oz spinach
-1/4 cup heavy cream
-1/2 lemon, juiced
-Olive oil
-Salt and pepper
Instructions (45 minutes)
1. In a large pot over medium heat, add in 2 tbls of olive oil and cook the onion, carrots, and celery for 5 minutes until softened. Season with salt and pepper.
2. Add another 2 tbls of olive oil and stir in the flour to create a roux. Cook for 2 minutes then slowly whisk in a half cup of chicken broth. Let thicken then pour in the remaining chicken broth. Bring the mixture to a boil and simmer for 10 minutes.
3. While the soup simmers, in another pot bring water to a boil and cook the gnocchi.
4. Add the cooked gnocchi to the soup in addition to the spinach and shredded chicken. Season with salt and pepper.
5. Once the spinach has wilted, turn off the heat and mix in the heavy cream and lemon juice.
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