Olive Garden Chicken Gnocchi Soup
This rich and decadent copycat Olive Garden Chicken Gnocchi Soup is like a warm hug in a soup bowl! Packed with protein, loaded with fresh veggies, and filled with tender gnocchi in a creamy soup base... it's the ultimate comfort food dish! Now you can stay home, stay cozy, and enjoy a fabulous upgrade to your favorite gourmet soup!
Servings: 8
Ingredients
- 16 oz. Potato Gnocchi (1 box) – find on the pasta aisle
- 1 1/4 cup Thigh and Drumstick meat from Cooked Rotisserie Chicken cut into thin 1″ pieces
- 4 slices Cooked Bacon cut into small pieces (use this Perfect Crispy Bacon in Oven cooking trick)
- 1 cup fresh chopped Spinach
- 1 cup diced White Onion
- 2 cloves Garlic minced
- 1/2 cup Shredded Carrots
- 1/2 cup finely sliced Celery
- 1 tsp Fresh Thyme Leaves
- 1/4 tsp Fresh Ground Pepper
- 24 oz. Evaporated Milk (two 12 oz. cans)
- 14.5 oz. Swanson Chicken Broth (1 can)
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 1/4 cup All Purpose Flour
Instructions
- Gather your ingredients.
- Preheat 5-6 quart Dutch Oven on stove at Medium-High heat.
- After dutch oven has warmed up, add Butter and Olive Oil.
- Once Butter has melted, add Onions, Garlic, Carrots and Celery, then saute until Onions become translucent (clear) in appearance.
- Stir in Flour, then immediately add 1 can Evaporated Milk, stirring constantly with large wooden spoon for approx. 1 minute.
- Once sauce starts to thicken, add in 2nd can of Evaporated Milk, Chicken Broth, Chicken, Bacon, Spinach, Thyme and Pepper, then stir well.
- Allow soup to come to a boil, stirring regularly.
- Once soup begins to boil, add Gnocchi (making sure all Gnocchi dumplings are separated)
- Allow to boil for 3 minutes stirring frequently, then reduce heat to Medium-Low and allow soup to simmer for 15 minutes, stirring regularly. ENJOY!
Notes
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
