Prep 15 mins
Cook 20 mins
This is a copycat of the Olive Garden Chicken and Gnocchi Soup.
- 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)
- 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.
I do not think this tastes like olive garden at all. The thyme gives an overwhelming taste. I would recommend not adding the thyme until trying it without it. Overall not bad it just doesn't taste like olive garden if that's what you're expecting.
I am giving this recipe two stars, on the basis that this does not turn out tasting like Olive Garden's soup. It is not that the recipe is bad but I think that Olive Garden's soup is so flavorful because of the seasonings they add. This is initially very bland and I agree with the other reviewer that thyme is not the herb for this. I did not add the thyme at all because I am very familiar with the taste it brings.
When my soup was done, it was very good and my fiance and I both agree that it more similarly tasted like Olive Garden's than the original recipe. I used 3 chicken breasts for the recipe coated them with a little butter, generous salt and pepper, cayenne pepper, and a little oregano and basil. I cooked it in the oven until it was cooked through. I used 3 1/2 cups of half-and-half and a 1/2 cup of heavy cream, which made it a little more creamy. What I did throughout making the soup was season everything more generously than I normally would. When cooking the celery, onion, and garlic, I added nutmeg, salt, pepper, and parsley. When I added in the half-and-half and cream, I added those same seasonings again. Another thing that is important to this recipe is letting it simmer for a little longer than it's called for. It really helps the flavors of the chicken and vegetables blend to make the soup so flavorful. The last thing that I added was some parmesan cheese.