CHICKEN AND GNOCCHI OLIVE GARDEN RECIPES

COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP - KITCHN

Copycat Olive Garden Chicken Gnocchi Soup - Kitchn image

This copycat Olive Garden chicken gnocchi soup has everything from the creamy broth to the pillowy gnocchi, chicken, and vegetables.

Provided by Kelli Foster

Categories Pasta dish Soup Main dish Lunch Dinner Poultry dish Noodles

Total Time 1500S

Prep Time 600S

Cook Time 900S

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 large yellow onion, chopped
1 cup shredded carrots
2 stalks celery, diced
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth (32 ounces)
2 cups cooked, shredded chicken
1 tablespoon fresh thyme leaves
1 pound refrigerated potato gnocchi (not frozen)
1 (5-ounce) bag baby spinach
1 1/2 cups half-and-half

Steps:

Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes.
Stir in the broth, chicken, and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the gnocchi, spinach, and half-and-half, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.

Nutrition Facts : SaturatedFatContent 7.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 34.0 g, SugarContent 5.6 g, ServingSize Serves 6, ProteinContent 18.4 g, FatContent 22.5 g, Calories 405 cal, SodiumContent 764.0 mg, FiberContent 3.7 g, CholesterolContent 0 mg

EASY OLIVE GARDEN CHICKEN GNOCCHI SOUP - HOW TO MAKE ...

Easy Olive Garden Chicken Gnocchi Soup - How To Make ... image

This Copycat Olive Garden Gnocchi Soup is an amazing alternative to the typical chicken noodle. We love the combination of vegetables with fluffy gnocchi.

Provided by Justin Sullivan

Categories dinner soup

Total Time 40 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 4-5

Number Of Ingredients 11

Ingredients

2 tbsp. butter
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, julienned or shredded
3 cloves garlic, minced
6 c. low sodium or homemade chicken stock
3 sprigs thyme
2 c. half and half
2 c. cooked chicken, shredded
1 (16 oz.) package gnocchi, fresh or thawed from frozen
2 c. baby spinach

Steps:

In a large pot over medium-low heat, melt butter. Add onion, celery and carrot, and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 30 seconds to 1 minute. Pour in chicken stock and deglaze (making sure to scrape the bottom of the pan to release any caramelized bits). Add thyme sprigs and bring to a boil. Reduce heat to a simmer, and cook for 20 minutes, allowing the flavors to develop. Stir in half and half, and bring the mixture to a boil again. Remove thyme sprigs. Season to taste with salt and pepper. Add chicken and gnocchi, reduce the heat to medium-low, and cook gnocchi according to the time on the package, or until just tender/firm. Add spinach and cook until just wilted. Ladle into bowls and serve.

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