Copycat Olive Garden Chicken & Gnocchi Soup

If there is one thing you need to know about me, it is that when Fall hits, I am a soup fanatic!  It's just one of those meals I never get sick of.  It's so warming & I love the endless possibilities of ingredients all put into one pot.  Which is another reason why I love soup, one pot, less mess!  

This soup was instantly deemed a new favorite!  It's creamy, & not that bad for you if you use fat free half & half.  The flavors are simple, & comforting.  I always add extra vegetables to any original soup's recipe that I find because I prefer about a 60/40 ratio of chunks to broth.  The creamy broth with the plump gnocchi dumplings makes this soup lovely & balanced.

If I can give you one more reason to make this soup is that my incredibly picky 4 year old ate this & asked for seconds.  Normally he would be like, "Mom, what's the green stuff? Mom, what's the orange stuff?  Mom, what's the chunks? I don't think I like this Mom." all before he even takes one bite.  But he actually looked at it, smelled it, & tasted it before breaking down everything in the bowl & asking what it was.  So he actually ate vegetables without crying about it!  This soup is a winner people!  

And as far as Olive Garden goes, they know how to make soups, & it's so much fun to re-create them at home!  Just check out my Zuppa Toscana recipe as well.  Enjoy!

Copycat Olive Garden Chicken Gnocchi Soup

Recipe altered from Pass the Sushi by: Amber (Dessert Now, Dinner Later!)

• 2 boneless skinless chicken breasts, cut into cubes
• 2 Tbsp olive oil
• 4 Tbsp butter
• 1 medium onion, diced
• 1 cup celery, diced
• 1 tsp minced garlic
• 1 cup carrots, shredded
• 3 Tbsp flour
• 1 quart Fat Free Half & Half
• 1 (14oz) can low sodium chicken broth
• 1 cup fresh spinach, chiffonade (finely sliced)
• 3/4 tsp dried thyme
• salt & pepper to taste
• 1 (16oz) package Gnocchi

1. In a large stock pot heat olive oil & saute chicken breasts.  Season with a little salt & pepper.  Cook until mostly done (very little pink showing.)
2. Add butter until melted & then add the onion, celery, garlic & shredded carrots.  Cook until onion is translucent.  Add flour to absorb the liquid from the butter which will form a roux.  Stir well.
3. Add the half & half and chicken broth.  Stir until it comes to a boil.  Allow to simmer while you cook the gnocchi in another pot of boiling water until dumplings float (3 minutes.) Drain & set aside.  (*You could possibly just add the gnocchi to the pot of soup, but it might thicken the soup too much & be slightly starchy.)
4. Add spinach, thyme & cooked gnocchi to the pot of soup.  Taste & adjust seasoning with salt & pepper. Serve hot.

*If the soup is not thick enough, add 1-2 Tbsp cornstarch mixed with just enough COLD water to stir it smooth.  Add to the HOT soup & wait for it to boil to thicken up.

Makes 6-8 servings.

If there is one thing you need to know about me, it is that when Fall hits, I am a soup fanatic!  It's just one of those meals I never get sick of.  It's so warming & I love the endless possibilities of ingredients all put into one pot.  Which is another reason why I love soup, one pot, less mess!  

This soup was instantly deemed a new favorite!  It's creamy, & not that bad for you if you use fat free half & half.  The flavors are simple, & comforting.  I always add extra vegetables to any original soup's recipe that I find because I prefer about a 60/40 ratio of chunks to broth.  The creamy broth with the plump gnocchi dumplings makes this soup lovely & balanced.

If I can give you one more reason to make this soup is that my incredibly picky 4 year old ate this & asked for seconds.  Normally he would be like, "Mom, what's the green stuff? Mom, what's the orange stuff?  Mom, what's the chunks? I don't think I like this Mom." all before he even takes one bite.  But he actually looked at it, smelled it, & tasted it before breaking down everything in the bowl & asking what it was.  So he actually ate vegetables without crying about it!  This soup is a winner people!  

And as far as Olive Garden goes, they know how to make soups, & it's so much fun to re-create them at home!  Just check out my Zuppa Toscana recipe as well.  Enjoy!

Copycat Olive Garden Chicken Gnocchi Soup

Recipe altered from Pass the Sushi by: Amber (Dessert Now, Dinner Later!)

• 2 boneless skinless chicken breasts, cut into cubes
• 2 Tbsp olive oil
• 4 Tbsp butter
• 1 medium onion, diced
• 1 cup celery, diced
• 1 tsp minced garlic
• 1 cup carrots, shredded
• 3 Tbsp flour
• 1 quart Fat Free Half & Half
• 1 (14oz) can low sodium chicken broth
• 1 cup fresh spinach, chiffonade (finely sliced)
• 3/4 tsp dried thyme
• salt & pepper to taste
• 1 (16oz) package Gnocchi

1. In a large stock pot heat olive oil & saute chicken breasts.  Season with a little salt & pepper.  Cook until mostly done (very little pink showing.)
2. Add butter until melted & then add the onion, celery, garlic & shredded carrots.  Cook until onion is translucent.  Add flour to absorb the liquid from the butter which will form a roux.  Stir well.
3. Add the half & half and chicken broth.  Stir until it comes to a boil.  Allow to simmer while you cook the gnocchi in another pot of boiling water until dumplings float (3 minutes.) Drain & set aside.  (*You could possibly just add the gnocchi to the pot of soup, but it might thicken the soup too much & be slightly starchy.)
4. Add spinach, thyme & cooked gnocchi to the pot of soup.  Taste & adjust seasoning with salt & pepper. Serve hot.

*If the soup is not thick enough, add 1-2 Tbsp cornstarch mixed with just enough COLD water to stir it smooth.  Add to the HOT soup & wait for it to boil to thicken up.

Makes 6-8 servings.