Olive Garden Chicken & Gnocchi Soup

By Tallon

This Olive Garden copycat recipe is so delicious, you'll want to add it to your regular rotation of dishes. Chicken broth soup with roux base with potato gnocchi and spinach.

Ingredients

• 1 cup chicken breasts, cooked and diced (or rotisserie chicken)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half-and-half
• 1 (14-ounce) can chicken broth
• 1/2 cup celery, finely diced
• 2 garlic cloves, minced
• 1 cup carrots, finely shredded
• 1 cup onion, finely diced
• 1 cup fresh spinach, coarsely chopped
• 1 tablespoon extra virgin oil
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• Parmesan cheese, freshly grated
• 1 pound potato gnocchi

Details

Servings 8
Adapted from copykat.com

Preparation

Step 1

You can buy potato gnocchi in the gourmet section of many supermarkets.

Cook gnocchi according to package directions.

Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when 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.

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 seasonings, simmer until soup is heated through.