CHICKEN SOUP WITH GNOCCHI RECIPES

CREAM OF CHICKEN AND GNOCCHI SOUP RECIPE | ALLRECIPES

Cream of Chicken and Gnocchi Soup Recipe | Allrecipes image

A copycat version of the Olive Garden® soup. Oh so good!

Provided by Linda Barlow

Categories Noodle Soup

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

½ cup margarine
¾ cup finely chopped onion
¾ cup finely chopped celery
½ cup finely grated carrot
1 ½ teaspoons minced garlic
⅓ cup all-purpose flour
4 cups chicken broth
¾ cup half-and-half
¾ cup milk
1 (16 ounce) package potato gnocchi
1 ½ cups chopped cooked chicken
¾ cup shredded fresh spinach
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Steps:

Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

Nutrition Facts : Calories 310.9 calories, CarbohydrateContent 19.7 g, CholesterolContent 43.1 mg, FatContent 20.6 g, FiberContent 1.5 g, ProteinContent 11.7 g, SaturatedFatContent 6.9 g, SodiumContent 853.7 mg, SugarContent 3 g

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP - FOOD.COM

Olive Garden Style Chicken and Gnocchi Soup - Food.com image

This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)

Steps:

Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
Ladle into bowls and serve!

Nutrition Facts : Calories 236.9, FatContent 15.2, SaturatedFatContent 6.4, CholesterolContent 60.8, SodiumContent 240.6, CarbohydrateContent 8.3, FiberContent 0.4, SugarContent 2.6, ProteinContent 16.4

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This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.
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Ladle into bowls and serve!

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