A bowl of absolute comfort just like the breadstick restaurant!
I must confess, I've never eaten any of the soups at Olive Garden. Don't shun me! I happen to adore their eggplant parmiagiana and get it every time I go because the rest of my family doesn't care for eggplant and so I don't get to eat it very often. I have heard that their soups are wonderful. Funny enough, I've made copycat recipes for all 4 of the current Olive Garden soups. Don't ask me how I've made the recipes but never eaten the authentic thing - I have no clue. This is definitely my favorite chicken soup recipe and my favorite gnocchi recipe.
What you need:
- 2 Tbsp. unsalted butter
- 2 stalks celery, diced
- 1 small onion, finely diced
- 2 carrots, diced
- 1 Tbsp. minced garlic
- 2 Tbsp. all-purpose flour
- 8 cups chicken broth
- 1/8 tsp. ground nutmeg
- 1/2 tsp. ground thyme
- 2 cups cooked, diced chicken
- 4 cups fresh baby spinach
- 2 cups warm heavy cream
- 16 oz. gnocchi
- In a large stockpot, melt butter over medium heat.
- Add celery, onion, carrots, and garlic and stir while cooking for about 2 minutes.
- Whisk in flour. Then slowly whisk in chicken broth.
- Add nutmeg, thyme, and cooked chicken and stir.
- Bring to a boil over medium-high heat. Then reduce heat to low and simmer for 15 minutes.
- Add spinach, heavy cream, and gnocchi to the soup.
- Simmer for 15 to 20 minutes or until gnocchi is cooked.
- If you want your soup a little thicker, mix equal parts cornstarch and water (I did 1 Tbsp. each) and add to soup. Heat until thickened.
If you're going to have Olive Garden soup, I highly recommend serving it with salad and copycat Olive Garden Salad Dressing like this recipe from Dessert Now Dinner Later. If you're wanting another creamy chicken soup that will be the total comfort meal on a cold winter night, this One Pot White Lasagna Chicken Soup recipe is definitely the recipe for you.
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