Time: 50 minutes
Yield: 6 servings
Everyone loves Olive Garden's soups; some folks even go just for the hot and hearty broths. This Copycat Chicken Gnocchi Soup perfectly captures the creamy, savory sensations of one of the best soups the restaurant has to offer. Tender gnocchi and juicy chicken swim in a fragrant broth with fresh vegetables—Copycat Chicken Gnocchi Soup checks all the boxes when it comes to flavor.
Ingredients• 2 tablespoons butter • 2 tablespoons olive oil • 3 cloves garlic, minced • 1 1/2 pounds chicken breast, chopped • 1 onion, diced • 1 1/2 large carrots, diced • 2 sticks celery, diced • 8 tablespoons flour • 6 cups chicken stock • 1/2 teaspoon dried thyme • 2 cups half-and-half • 1 1/2 teaspoons salt • 1/2 teaspoon black pepper • 1 (1-pound) package potato gnocchi, cooked and with each piece cut in half • 2 cups spinach • breadsticks, optional, for serving
In a large pot over medium-high heat on the stove-top, heat the butter and olive oil.
Add in the minced garlic and stir for about 10 seconds, being careful not to let the garlic burn.
Add the chopped chicken to the pot and stir until fully combined with the garlic and until most of the liquid has evaporated.
Pour in the onion, carrots, and celery, stirring to combine and cook until the onion becomes translucent, for about 4 minutes.
Add in the flour and stir until the raw flour smell dissipates, for about 1-2 minutes.
Slowly pour in the chicken stock, stirring constantly to prevent lumps.
Add the dried thyme.
Let the soup come to a boil and then reduce the heat, let simmer for 15 minutes.
Pour in the half-and-half, salt, and pepper.
Bring the soup to a boil again.
Add in the gnocchi and spinach and bring the soup to a boil one last time.
Serve hot and with breadsticks, if desired!