CHICKEN GNOCCHI SOUP | OLIVE GARDEN KNOCK OFF

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut up about 5 or 6 chicken thighs into pieces, totaling about 3.5 to 4 cups, and place in the fridge.

Dice 1 white onion, 1 red onion, and 2 small ribs of celery.

Chop 2 cups of spinach finely, removing the stems.

Cut fresh basil from the garden and set aside.

Grate fresh parmesan cheese and set aside.

Prepare potato gnocchi, noting they should be boiled for 3-4 minutes before use, but will be added directly to the soup later.

Cut 4 strips of smoky bacon into small pieces and fry in a pot until browned, then remove and set aside.

In the same pot with bacon grease, add the chicken and cook until no longer pink, seasoning with Paul Purdone's poultry magic.

Remove the chicken from the pot and set aside.

Melt a couple of tablespoons of butter in the pot, then add the diced onions, celery, carrots, garlic, and green onion, sautéing for about 10 minutes.

Season the vegetables with salt and black pepper, being cautious of the salt due to the parmesan cheese.

Add the cooked chicken back into the pot with the sautéed vegetables.

Pour in the homemade chicken stock made from boiling chicken parts, onion trimmings, and garlic.

Bring the mixture to a boil and add the gnocchi, cooking for 15-20 minutes.

Stir in the heavy whipping cream and chopped spinach, cooking until the spinach wilts.

Add the crispy bacon back into the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens