One of our favorite restaurants is Olive Garden. I know, I know, I’ve received a lot of criticism for this, but you can’t fight fate. If you’ve ever had their Chicken and Gnocchi soup, you’d know what I mean.
With Max back at home on R&R, we’ve spent many weekday nights together lately. It’s been wonderful 🙂 All this extra time together gave me the opportunity to test out some new recipes in the kitchen. Rather than go out to Olive Garden, I decided to try and replicate some of our favorite dishes.
So I turned to the internet. A quick Google search later and I knew I’d found what I was looking for. Special thanks to CopyKat for this fantastic recipe! It tastes better than Olive Garden’s! Max even said so!
- 4 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 2 (14 ounce) cans of chicken broth
- 1/2 tsp salt
- 1/2 tsp. dried thyme
- 1/2 tsp. dried parsley
- 1/4 tsp. ground nutmeg
- 1 cup finely shredded carrots
- 1 cup coarsely chopped fresh baby spinach leaves
- 1 cup diced cooked chicken breast (I would use a rotisserie chicken)
- 1 (16 ounce) package of ready to use gnocchi
- Melt the butter into the oil in a large stockpot over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until the onion becomes translucent
- Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again
- Stir in butter, thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi. Simmer until the soup is heated through, roughly 30 minutes. Before serving, season with additional salt, if necessary