Restaurant-Inspired Recipe: Olive Garden’s Thick Chicken And Gnocchi Soup
We normally think of soups as dishes that don’t really measure up to a real meal. Not with this one. This is a creamy and filling soup, full of chicken and gnocchi, which are basically little potato dumpling pillows. Who doesn’t love potato dumpling pillows?! It’s easy to make gnocchi by hand, so it you’re feeling adventurous and want to try something new, check this out, but if not, it’s perfectly fine to use store-bought. Saute your veggies, add your cooked chicken and cheesy cream mixture, and you’re good to go!
This could easily serve as a family dinner, but you could just as easily dole out smaller portions as an appetizer at a dinner party. We can’t get enough of it and we hope you like it just as much. Who are we kidding, of course you will!
Chicken Gnocchi Soup
- 1 pound store-bought gnocchi or use this recipe to make by hand
- 2 cups cooked chicken breast, cut into small cubes
- 1 1/2 cups spinach leaves, chopped
- 1 cup chicken broth
- 1 cup white onion, chopped
- 3/4 cup carrots, finely chopped or julienned
- 1/2 lemon, juiced
- 2 sprigs rosemary
- 2 cloves garlic, minced
- 2-3 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
- 1 3/4 cups heavy cream
- 1 1/2 cups parmesan cheese, grated, divided
- 1/4 teaspoon nutmeg
- If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
- Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
- Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant.
- Season with salt and pepper and rosemary, and add chicken.
- Cook until chicken is lightly browned and coated in cooking juices.
- Pour in chicken broth and lemon juice, and stir together, then pour in heavy cream.
- Reduce stovetop heat to medium-low and stir in parmesan cheese. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
- Add gnocchi and spinach to the mixture and cook until warmed through and coated in sauce.
- Remove rosemary sprigs and serve immediately, garnished with more cheese.
Recipe adapted from Copy KatSKM: below-content placeholder