Everyone loves Olive Garden® soups; some folks even go just for the hot and hearty broths. This Copycat Chicken Gnocchi Soup perfectly captures the creamy, savory sensations of one of the best soups the restaurant has to offer. Tender gnocchi and juicy chicken swim in a fragrant broth with fresh vegetables — Copycat Chicken Gnocchi Soup checks all the boxes when it comes to flavor.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 pounds chicken breast, chopped
- 1 onion, diced
- 1 1/2 large carrots, diced
- 2 sticks celery, diced
- 8 tablespoons flour
- 6 cups chicken stock
- 1/2 teaspoon dried thyme
- 2 cups half-and-half
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (1-pound) package potato gnocchi, cooked, each piece cut in half
- 2 cups spinach
- breadsticks, optional, to taste, for serving
Directions
Step 1 -In a large pot over medium-high heat, add the butter and the olive oil.
Step 2 -Add in the minced garlic and stir for about 10 seconds, being careful not to let the garlic burn.
Step 3 -Add the chopped chicken to the pot and stir until fully combined with the garlic and until most of the liquid has evaporated.
Step 4 -Pour in the onion, the carrots, and the celery, stirring to combine, and cook until the onion becomes translucent, for about 4 minutes.
Step 5 -Add the flour and stir until the raw flour smell dissipates, about 1-2 minutes.
Step 6 -Slowly pour in the chicken stock, stirring constantly to prevent lumps.
Step 7 -Add the dried thyme.
Step 8 -Let the soup come to a boil and then reduce the heat and let it simmer for 15 minutes.
Step 9 -Pour in the half-and-half, the salt, and the pepper.
Step 10 -Bring the soup to a boil again.
Step 11 -Add in the gnocchi and the spinach and bring the soup to a boil one last time.
Step 12 -Serve hot and with the breadsticks!
