Olive Garden Chicken and Gnocchi Soup Copycat

[Liss]

If you’ve ever had Olive garden’s fluffy potato gnocchi smothered in a sea of rich creamy broth with bites of chicken and fresh spinach, then you know how addictive it can be! Here is a relatively simple recipe you can make at home to recreate the flavor of Olive Garden!

3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving

Heat the butter and oil together over medium heat in a deep stockpot, Add onion, carrots, celery and garlic, stirring gently to saute, Season with salt and pepper and continue cooking over medium heat until tender, stirring often. This takes about 8 minutes.
Quickly Sprinkle the flour into the pot, stirring as you add it, mixing it into the vegetables, cook 3 minutes, stirring constantly. Add the chicken broth 1 cup at a time, followed by the half & half, stirring constantly to prevent it from lumping.
Add the cooked chicken, stirring occasionally until it starts to bubble on the sides, then immediately reduce the heat to a simmer, cooking for about 20 minutes stirring often. Lightly Season with salt and pepper to taste.

While it’s simmering, Cook the gnocchi separately according to package directions, Drain thoroughly and then add them to the soup along with the spinach.

Simmer only until spinach is wilted, then Stir in basil. Remove from heat, let set 5 minutes, Serve with freshly grated parmesan cheese.

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