Olive Garden Dupe Chicken & Gnocchi Soup
The savory excitement of Olive Garden's popular Chicken & Gnocchi Soup made in the comfort of your own home.
Ingredients
The Soup Base
- 1 rotisserie chicken
- 3 medium carrots (peeled)
- 3 stalks of celery
- 4 tbsp unsalted butter
- 1 large yellow onion
- 4 cloves of garlic
- 1 32 oz. carton of chicken stock
- 1 package of potato gnocchi
- 1 cup fresh baby spinach
- parsley (optional)
The Roux (makes the soup creamy)
- 5 tbsp flour
- 5 tbsp butter
- 2 cups of 2% milk
- salt, pepper, paprika
Instructions
- Peel carrots, wash celery, and chop all vegetables into small bits (does not have to be perfect).
- In a large 7 qt. pot, melt 4 tbps butter on medium heat. Add chopped vegetables (except the spinach) and add salt and pepper, and sautee until soft (about 10 minutes).
- Meanwhile, pull apart your rotisserie chicken and chop into bite-size pieces, using both white and dark meat. Add salt and pepper to it.
- When vegetables have softened, add 2 cups of water and the carton of chicken stock to the pot. Add in the chicken and bring up the heat to a boil.
- Once boiling, drop in the gnocchi and cover.
- Meanwhile, make the roux. In a medium saucepan, add 5 tbs butter to melt, then whisk in the flour. The consistency should become very thick and gloppy.
- A little at a time, add in the milk while continuously whisking. Add a tiny salt and pepper, and 5 shakes of paprika.
- When the roux is thickened to a sauce texture, the gnocchi should be done cooking (they float). Add the roux into the large pot and stir everything together. Your soup should start looking creamy.
- Add 1 cup of fresh baby spinach into the soup and stir. When the spinach is wilted down, the soup is done! Garnish with parsley flakes. If your soup is way too thick, you can slowly stir in more chicken stock until it is the desired consistency.