Olive Garden Chicken Gnocchi Soup Knockoff
Clam and Corn chowders are often the most popular. But at the Olive Garden, the enormous chicken soup has been beautifully emphasized by the addition of a ton of veggies and fluffy, chewy gnocchi.
The underappreciated pantry staple gnocchi is fantastic as the centerpiece of a meal but also excels in soups. With half the time and work, it's nearly like preparing chicken and dumplings! To truly soup up (get it?) this dish, we advise creating your own chicken stock as an extra step.
Try it? Tell us how it turned out in the comments section below!
INGREDIENTS
- A tbsp. of butter
- 1 chopped medium onion
- 2 chopped celery stalks
- shredded or julienned 1 medium carrot
- 3 minced garlic cloves
- Low-sodium chicken broth, 6 c.
- Three thyme sprigs
- Half-and-half, 2 c.
- Halal salt
- Black pepper freshly ground
- 2 cups of cooked, shredded chicken
- 1 package (16 oz) of fresh gnocchi
- Baby spinach, 2 cups
DIRECTIONS
Melt butter in a large saucepan over medium heat. Cook the vegetables for about 5 minutes, until they are tender. Add the garlic and heat for approximately one minute, or until fragrant.
Deglaze the pan by adding chicken stock and scraping out any caramelized pieces with a wooden spoon. Bring to a boil after adding the thyme sprigs.
Turn down the heat and simmer for 20 minutes to let the flavors meld. Half-and-half has been added; boil the soup once more. Remove the thyme sprigs and add salt and pepper to taste.
According to the instructions on the package, add the chicken and gnocchi and boil until the gnocchi are just soft. Add the spinach and stir until almost wilted. Serve soup by ladling it into bowls.
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