Recipe by Anne G.
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.
Top Review by circe2113
My family and friends request this all the time...they are say its just as good if not better than the OG...I do make a few changes...I use 1.5C fat free half and half and .5c cream....have tried several ratios but this seems the best to keep it low cal and true to taste...i also boil the gnocchi in the soup before I add cream and H&H ...otherwise it seperates. ..use fresh thyme instead of dried too.
- 3-4 chicken breasts, cooked and diced
- 946.36 ml chicken stock
- 473.18 ml half-and-half
- 1 stalk celery, diced
- 1 garlic clove, chopped
- 1 carrot, shredded
- 1 onion, diced
- 236.59 ml fresh spinach, chopped
- 14.79 ml olive oil
- 4.92 ml thyme
- salt and pepper
- 453.59 g potato gnocchi
- 14.79 ml cornstarch (optional)
Directions See How It's Made
- 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!