OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP
This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.
Provided by Anne G.
Categories European
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
- Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
- Add spinach and cook for another 1-2 minutes until spinach is wilted.
- (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
- Ladle into bowls and serve!
CHICKEN AND GNOCCHI SOUP
This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!
Provided by Christina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g
CREAMY CHICKEN GNOCCHI SOUP
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. -Jaclynn Robinson, Shingletown, California
Provided by Taste of Home
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Nutrition Facts : Calories 482 calories, Fat 28g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 527mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.
SLOW COOKER OLIVE GARDEN CHICKEN GNOCCHI SOUP
Slow Cooker Olive Garden Chicken Gnocchi Soup is a creamy, lightened-up copycat recipe of the famous classic, made easy thanks to the crockpot!
Provided by Samantha Skaggs
Categories Soup
Time 6h10m
Number Of Ingredients 14
Steps:
- Arrange chicken breasts in the bottom of a large (6-quart) slow cooker. Add carrots and garlic on top, then sprinkle with parsley, basil, celery salt, nutmeg, and bay leaf. Season with 1/4 to 1/2 teaspoon salt (depending on the saltiness of your chicken broth) and freshly ground black pepper. Pour chicken stock/broth over ingredients in slow cooker, cover with lid, and cook on LOW for 6 to 8 hours or until the chicken is tender.
- At the end of the cooking time, remove the chicken to a cutting board and discard the bay leaf. Using a fork, whisk the cornstarch into the half-and-half until dissolved and then stir the slurry into the soup, along with the gnocchi. Cover the slow cooker and increase the heat to HIGH.
- Chop or pull the chicken into bite-sized pieces. Stir it back into the slow cooker, cover, and continue to cook for 15 to 30 more minutes, until the gnocchi is cooked through and the soup is thickened. Just before serving, stir in the chopped spinach and cover for a few more minutes until wilted. Adjust the seasonings, to taste, with additional salt and pepper (if needed) and serve immediately.
Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Protein 31 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 716 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
DILLED CHICKEN AND GNOCCHI SOUP
Forget noodles: Make this chicken soup with potato gnocchi.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
- Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
- Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.
CHICKEN AND GNOCCHI SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 kid size servings
Number Of Ingredients 11
Steps:
- Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
- Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
OLIVE GARDEN CHICKEN GNOCCHI SOUP
This is even better than most of the so called Olive Garden Chicken Gnocchi soup recipes. Most of the other recipes use thyme, this uses fresh basil instead. My neice worked her way through college at the Olive Garden she says it's the best version she has ever had, and others who have had absolutely devour it. It's even better the next day.
Provided by Dandi
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
- Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
- Stir in chicken broth gradually (one cup at a time).
- Stir in half and half.
- Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
- Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.
Nutrition Facts : Calories 402.3, Fat 22.9, SaturatedFat 11.1, Cholesterol 95.7, Sodium 594.9, Carbohydrate 19, Fiber 1.2, Sugar 4.2, Protein 29.3
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CHICKEN GNOCCHI SOUP - BLUE BOWL
From bluebowlrecipes.com
- Cook chicken: Heat olive oil in dutch oven or large soup pot. Season the chicken breast with salt + pepper and 1 tsp thyme. Cook chicken, flipping occasionally to help it cook evenly, until done (no longer pink in the middle). Let rest on a plate until later.
- Make the soup: (If using the same pot from cooking the chicken, wipe out the bottom first.) Roughly chop your carrots and celery, and dice your onion and garlic. Melt butter in the dutch oven or large soup pot. Add the celery, carrots, onion, garlic, remaining 2 tsp of thyme, and an extra pinch of salt and pepper, and the italian seasoning. Cook on medium high heat, stirring, for 12 minutes. (Carrots + celery will have softened but won't be completely tender.)Add the broth to the pot - bring to a boil. Then, lower to a simmer - cook 10-15 minutes, or until the carrots and celery have softened. Cut the chicken into chunks and add to the pot with the uncooked gnocchi - boil 2-3 minutes to cook the gnocchi. Turn the heat to low and add the half & half. Simmer, stirring occasionally, for 10 minutes. Stir in the spinach - the heat of the soup will wilt it.
- Serve + Store: Serve warm with crusty bread - the best! Store leftovers in the fridge for up to a week. (The creamy soup base will thicken up in the fridge, but it will smooth back out when reheated in the microwave or on the stove!)Soup can also be stored in freezer-safe container in the freezer for 2 months. Move to fridge a day before using to let it thaw, or dump the frozen block of soup into a pot and reheat on the stove.
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- Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
- Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
- Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
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- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and cook for 3 to 5 minutes, or until the onions are translucent.
- Add the chicken, chicken stock, whipping cream, salt, pepper and thyme. Heat to boiling and then add the gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.
- Add spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste.
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