Olive Garden’s Chicken Gnocchi Soup


Olive Garden’s Chicken Gnocchi Soup


3 tablespoons butter
2 tablespoons olive oil
3/4 cup diced onions
1/2 cup carrots (diced)
1/2 cup diced celery
4 cloves minced garlic
1/3 cup flour
4 cups chicken broth
1 1/2 cups half & half
2 cups chicken (cooked, white meat, bite size or shredded)
1 pound potato gnocchi
3 cups baby spinach (fresh, roughly chopped, no stems)
1 tablespoon fresh basil (chopped)
grated parmesan cheese

1Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).

2Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.

3Stir in chicken broth gradually (one cup at a time).

4Stir in half and half.

5Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.

6Cook gnocchi separately according to instructions on the package. Once fully cooked, add to the soup along with spinach. Simmer until spinach wilts. Stir in basil and serve.

7Top with grated parmesan

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