Olive Garden Chicken Gnocchi Soup Recipe : There’s a reason Olive Garden is so popular with most people. They serve delicious cuisine! additionally compulsive! Hundreds of Olive Garden imitation recipes, ranging from their Italian salad dressing to their toasted ravioli, may be found by conducting a quick search on Pinterest. I can come up with a few explanations for why it seems like everyone wants to make these recipes at home. Eating at home is more cost-effective, to start. Secondly, you are able to prepare an unlimited amount (leftovers!).
Olive Garden Chicken Gnocchi Soup Recipe
Thirdly, you can indulge your cravings without having to drive to the restaurant and put on jeans without an elastic waistband. Fourthly, you are not required to take your children out to dine. Actually, looking back, I should have listed that as my primary motivation. Taking your kids out to lunch is, let’s face it, the biggest risk. And there are moments when you simply don’t feel like trying your luck.
Ingredients
- 3-4 boneless skinless chicken breasts – cooked and diced
- 1 stalk of celery – chopped
- ½ white onion – diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper – to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half – see note
- 1 cup fresh spinach – roughly chopped
Instructions
In a big pot, warm up the olive oil over medium heat. Add the carrots, celery, onions, and garlic; sauté for 2 to 3 minutes, or until the onions are transparent.
Bring to a boil after adding the chicken, chicken broth, thyme, salt, and pepper. Gently toss in the gnocchi. After another three to four minutes of boiling, lower the heat to a simmer and cook for ten minutes.
Once the spinach is soft, simmer it for a further one to two minutes after stirring in the half-and-half. After tasting and adding salt and pepper as needed, serve.
Notes
Milk: Replace one cup of heavy cream with one cup of half-and-half for even more rich, creamy flavour.
Nutrition
- Calories: 523 kcal
- Carbohydrates: 52 g
- Protein: 31 g
- Fat: 22 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Cholesterol: 99 mg
- Sodium: 622 mg
- Potassium: 799 mg
- Fiber: 4 g
- Sugar: 2 g
- Vitamin A: 3859 IU
- Vitamin C: 7 mg
- Calcium: 184 mg
- Iron: 5 mg
FAQs
CAN I MAKE THIS IN A SLOW COOKER?
It’s true that you can use a slow cooker to create this soup. Here’s what I would alter about this dish, though. Still, I would use diced, cooked chicken. So be prepared with that. Additionally, proceed to sauté the garlic and vegetables. Next, fill the bottom of your slow cooker with the chicken and vegetables combined. Add the liquids and everything else, excluding the spinach, half-and-half, and gnocchi. Add the gnocchi and cook on low for an additional hour or two, or for three to four hours. Stir the spinach and half-and-half together just before serving. The spinach ought to wilt fast. Assist. Have fun. Additionally, try not to consume it all at once.
WHAT KIND OF PRE-COOKED CHICKEN SHOULD I USE?
To make this recipe easier to put together, I recommend using boneless, skinless chicken that has already been cooked and diced. If you want to do this yourself, I suggest dicing the chicken first because it will cook more quickly that way. It can be quickly cooked in a small amount of olive oil. Season with a pinch of salt and pepper to taste.
Purchasing cooked, pre-shredded chicken from your grocery store is an additional choice. Although it is usually more expensive, it might be worthwhile. The only downsides are that your soup will have shredded chicken rather than tiny, bite-sized pieces, and occasionally I feel like this type of chicken has a slightly chewier texture than when it has been cooked more recently.
