How to Make Olive Garden's Chicken Gnocchi Soup (But Better) | Val's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making your own chicken broth using 3 cups of water, salt, and pepper.

Add chopped onion, 3 stalks of celery, and boneless chicken thighs to the pot.

Cook on medium-high heat until boiling, then reduce heat and simmer for about 30-45 minutes until chicken is cooked through.

Chop the onion into nice sized chunks and add to the pot.

Chop the celery and add 3 stalks, including the leaves, to the pot.

Crush 3-4 cloves of garlic and add to the broth.

Shred 1-2 carrots and add to the broth for flavor.

After 30-45 minutes, remove the chicken, chop it into small pieces, and set aside.

In a separate pot, melt 4 tablespoons of butter over medium heat.

Once melted, add the onion, celery, carrots, and garlic to sauté until the onions are translucent.

Stir in 4 tablespoons of flour and cook for about a minute.

Add 2 cups of milk and stir quickly, then add 2 cups of half-and-half.

Bring the mixture to a simmer, stirring occasionally.

Once simmering, add the chopped chicken back into the pot.

Scoop out 2 cups of the broth and add it to the soup, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens