Olive Garden's Chicken Gnocchi Soup | Cook the Copycat

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a pan over medium heat.

Add 4 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil to the pan.

Wait for the butter to bubble and then settle down without browning.

Add 1 cup of shredded carrot, 1/2 cup of diced celery, and 1 cup of diced onion to the pan.

Stir and cook until the onion becomes translucent.

Whisk in 1/4 cup of all-purpose flour and let it cook for a moment to eliminate the raw flour taste.

Add 1/2 quart of heavy whipping cream and 1/2 quart of milk to the mixture and stir continuously to prevent burning.

Once the sauce thickens, add 2 cans of chicken stock and stir.

Add the whole chicken breast and the previously added vegetables to the pot and bring to a simmer.

Add 1/2 teaspoon of dried thyme to the pot.

Coarsely chop 2 cups of fresh spinach and add it to the pot.

Add 17 ounces of gnocchi to the simmering soup.

Let the soup simmer for about 20 minutes, stirring occasionally, until everything is heated through and the gnocchi is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens