Print

Chicken and Gnocchi Soup (Olive Garden Copycat)

Chicken and Gnocchi Soup (Olive Garden Copycat)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A rich, creamy soup loaded with chicken, vegetables and homemade gnocchi.

Ingredients

Units Scale
  • 1/3 cup butter or olive oil
  • 2–3 cloves of minced garlic
  • 1 large onion, finely chopped
  • 1 lb. chicken cubed or large chunks
  • 1/3 cup flour OR 3 tablespoons cornstarch
  • 2–3 carrots, shredded or finely chopped
  • 2–3 sticks of celery, finely chopped
  • 1 cup fresh or frozen spinach or kale, torn in pieces
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1–2 cups whole milk (optional, if you prefer a thinner soup)
  • Salt and pepper to taste
  • 1/2 tsp curry powder
  • about one pound of gnocchi, fresh or frozen (choose one recipe from below)

Basic Gnocchi

  • 1/4 pound potatoes, peeled and cubed
  • About 1/4 cup flour (see note below)
  • 1 egg
  • A pinch of salt

Gluten Free Gnocchi

  • 10 ounces Yukon Gold potatoes, peeled and cubed
  • 3 Tbsp white rice flour
  • 3 Tbsp tapioca flour
  • 1 large egg
  • 1/4 tsp salt

Instructions

  1. If using freshly cooked potatoes to make your gnocchi, steam them before starting the rest of the recipe so they have time to cool.
  2. Melt butter or oil in a large Dutch oven or stock pot. Add in the garlic and onions and sauté for five minutes. Add chicken and cook thoroughly.
  3. Add flour (or cornstarch for gluten free option) and mix well until the flour/cornstarch is cooked into the chicken.
  4. Next add chicken broth. Mix well, cook for a few minutes, and then add the veggies (Carrots, Celery, and Spinach). Cook for about 5 minutes.
  5. While the soup is cooking, finish preparing the gnocchi of your choice.
  6. Bring the broth to a gentle boil, add gnocchi a handful at a time and cook for about 3 minutes. Stir and then add the next handful of gnocchi.  Repeat until all gnocchi have been added.
  7. Reduce heat and add cream, milk, curry and pepper. Mix ingredients well. Cover and simmer for 10 minutes, stirring occasionally. Serve hot with a side salad and some freshly baked French bread.

For gnocchi

  1. Steam potato chunks around 20 minutes, until fork tender. Mash well or run through a potato ricer. Allow to cool.
  2. Add salt and egg. Gently mix in flour or mix of flours with a fork. Knead dough on counter to finish, adding enough flour/flour mix to make a smooth, non-sticky dough.
  3. Separate dough into four parts. Roll each section into a rope about as thick as your finger. Cut into 3/4 inch slices.

Find it online: https://commonsensehome.com/chicken-and-gnocchi-soup/