If you love Olive Garden’s Chicken Gnocchi
soup, try this homemade version!
Mandy Merriman of Baking with Blondie shares
her knockoff recipe for Chicken Gnocchi Soup.
4 T butter (1/2 stick)
1 T EVOO
1 C diced yellow onion
1/2 C finely diced celery
3 large garlic cloves, minced
1/4 C all-purpose flour
1 quart half-and-half
28 oz chicken stock (I used my first batch of homemade!)
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t ground nutmeg
1 C grated carrots
1 C chopped spinach leaves
1 C cooked rotisserie chicken
16 oz ready-to-use gnocchi – See more at:
1. In a large soup pot, melt butter into oil over medium
heat. Add onion, celery, and garlic and cook, stirring
often, until the onion becomes translucent. 2. Whisk in the
flour and cook for about a minute, then slowly whisk in the
half-and-half. Simmer until thickened. 3. Whisk in chicken
stock, simmer again. Stir in salt, thyme, parsley, nutmeg,
carrots spinach, chicken and gnocchi. Bring to a boil, then
lower heat down to a simmer. Taste and add salt if needed.
Recipe inspired by: olive garden’s chicken gnocchi recipe
Adapted from: copykat
See more at bakingwithblondie.blogspot.