Chicken Gnocchi Soup Ala Olive Garden Food

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OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP



Olive Garden Style Chicken and Gnocchi Soup image

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

3 -4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)

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!

OLIVE GARDEN CHICKEN AND GNOCCHI SOUP



Olive Garden Chicken and Gnocchi Soup image

Make and share this Olive Garden Chicken and Gnocchi Soup recipe from Food.com.

Provided by Member 610488

Categories     Chicken Breast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup chicken breast, cooked and diced (preferably from a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half-and-half
1 (14 ounce) can chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrot, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon thyme
1/2 teaspoon parsley
freshly grated parmesan cheese, to taste
1 lb potato gnocchi (you can buy this in the gourmet section of many supermarkets)

Steps:

  • Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
  • Cook gnocchi according to package directions.
  • Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.

Nutrition Facts : Calories 263.5, Fat 21.8, SaturatedFat 12.7, Cholesterol 60, Sodium 283.8, Carbohydrate 12.4, Fiber 1.1, Sugar 2.1, Protein 5.7

CHICKEN & GNOCCHI SOUP ALA OLIVE GARDEN



Chicken & Gnocchi Soup Ala Olive Garden image

Make and share this Chicken & Gnocchi Soup Ala Olive Garden recipe from Food.com.

Provided by lgrupabrooks

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/3 cup olive oil or 1/3 cup butter
2 minced garlic cloves
1 lb chicken
1/3 cup flour
1/2 carrot, shredded
1 stick celery
1/2 cup chopped fresh spinach
2 1/2 cups whole milk
1 1/2 cups heavy cream
3 chicken bouillon cubes
pepper
17 ounces gnocchi

Steps:

  • Medium heat.
  • Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
  • Add flour and mix well until flour is cooked into the chicken.
  • Now add milk and heavy cream.
  • Add veggies and bullion cubes.
  • Add gnocchi last (takes 3-4 min to cook).
  • Mix ingredients well until soup thickens, stirring constantly.
  • Cover and simmer 10 minutes.

OLIVE GARDEN CHICKEN GNOCCHI SOUP



Olive Garden Chicken Gnocchi Soup image

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

1 cup celery, diced
3 garlic cloves
3 -4 chicken breasts, cooked and diced
4 cups chicken stock
salt, to taste
black pepper, to taste
16 ounces potato gnocchi
6 tablespoons flour
2 cups half-and-half
1 teaspoon fresh basil
1 cup fresh spinach, chopped
1 cup shredded carrot
1 cup freshly grated parmesan cheese, and romano use cheese to taste

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

CHICKEN AND GNOCCHI SOUP



Chicken and Gnocchi Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 kid size servings

Number Of Ingredients 11

6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan

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.

CHICKEN AND GNOCCHI SOUP



Chicken and Gnocchi Soup image

A fast, easy soup for a weeknight dinner made with items found in the fridge and pantry. From Canadian Living Magazine.

Provided by Irmgard

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces boneless skinless chicken breasts, cut into cubes
1 tablespoon vegetable oil
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1 pinch salt
1 pinch black pepper
1 bay leaf
1 (900 ml) package chicken broth
1 (16 ounce) package gnocchi
1 cup spinach leaves, chopped
1/2 teaspoon lemon rind, grated
2 teaspoons lemon juice
2 teaspoons extra virgin olive oil
1 garlic clove, minced

Steps:

  • In a large saucepan, heat the oil over medium heat.
  • Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.
  • Add the chicken broth and 1-1/2 cups water; bring to a boil.
  • Reduce the heat to medium; cover and simmer for 10 minutes.
  • Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
  • Discard the bay leaf.
  • To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
  • Sprinkle onto the bowls of soup.

Nutrition Facts : Calories 169.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 32.9, Sodium 809.1, Carbohydrate 5.8, Fiber 1.2, Sugar 2.4, Protein 18.4

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