Ingredients1 h servings 429
- Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat.
- Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate.
- Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes.
- Stir gnocchi and chicken into the soup and season with salt and pepper.
- Cook's Notes:
- You can use 1 cup of fresh chopped spinach leaves instead of frozen.
- Try substituting 1 cup of cubed rotisserie chicken instead of chicken breast for a more roasted flavor.
Per Serving: 429 calories; 31.5 24.7 13.4 88 744 Full nutrition
ReviewsRead all reviews 5
Soup came out very good the first time. Just based on personal preference, I would cut the spinach in half as it was very overwhelming. Also, I would increase the chicken. I used a 9 oz package ...
Easy and delicious. Prepared exaxtly as directed except I prepared my own chicken stock/broth, and I used that chicken. I also used fresh spinach, roughly chopped. My family said that i...
Good recipe, not exactly the same as olive gardens but very close. Only real con is that it takes time to make and leaves a lot of dishes to clean afterward.
I made this following the recipe and it taste exactly like the restaurant version. Delicious!!!!