Why go to a restaurant for soup when you can make it at home? Here’s my restaurant clone of Olive Garden’s soup. I added a lot of gnocchi, since that’s my favorite part! The last time I ordered this soup in the restaurant, I got 2 gnocchi in the whole bowl; I made up for that with this recipe.
Creamy Chicken Soup with Gnocchi
Makes 6 servings
3 TBL butter
1 TBL olive oil
3/4 cup onion, diced
1/2 cup carrots
1/2 cup celery, diced
4 cloves garlic, minced
salt and black pepper to taste
1 tsp dried basil
1/3 cup flour
4 cups chicken broth
1 1/2 cups whole milk
2 cups cooked chicken, shredded
20 oz. potato gnocchi
3 cups fresh baby spinach
1/4 cup fresh parsley, chopped
Peel carrots, then use vegetable peeler to make carrot curls. Cut into 1- to 2-inch pieces.
Remove stems from spinach and chop. Set aside.
In a large Dutch oven, melt butter and add olive oil. Add onion, carrots and celery and cook 5 minutes. Add garlic and cook 5 minutes more. Season with salt, pepper and basil.
Stir in flour and cook until mixture thickens. Slowly add broth, followed by milk. Cover and simmer 10 minutes.
Add cooked chicken and frozen gnocchi. Cover and simmer until gnocchi is heated through, stirring occasionally. The soup will thicken up considerably at this point. Taste-test soup to check for seasoning. (At this point, I added extra pepper and garlic powder; I use homemade chicken stock which is not heavily salted or seasoned.)
If you find that the soup is too thick for your liking, add another cup of chicken broth.
Add spinach and simmer until spinach is wilted.