OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP
This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.
Provided by Anne G.
Categories European
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
- Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
- Add spinach and cook for another 1-2 minutes until spinach is wilted.
- (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
- Ladle into bowls and serve!
CHICKEN AND GNOCCHI SOUP
This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!
Provided by Christina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g
CHICKEN AND GNOCCHI SOUP
A fast, easy soup for a weeknight dinner made with items found in the fridge and pantry. From Canadian Living Magazine.
Provided by Irmgard
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, heat the oil over medium heat.
- Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the chicken broth and 1-1/2 cups water; bring to a boil.
- Reduce the heat to medium; cover and simmer for 10 minutes.
- Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
- Discard the bay leaf.
- To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
- Sprinkle onto the bowls of soup.
Nutrition Facts : Calories 169.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 32.9, Sodium 809.1, Carbohydrate 5.8, Fiber 1.2, Sugar 2.4, Protein 18.4
OLIVE GARDEN CHICKEN GNOCCHI SOUP
This is even better than most of the so called Olive Garden Chicken Gnocchi soup recipes. Most of the other recipes use thyme, this uses fresh basil instead. My neice worked her way through college at the Olive Garden she says it's the best version she has ever had, and others who have had absolutely devour it. It's even better the next day.
Provided by Dandi
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
- Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
- Stir in chicken broth gradually (one cup at a time).
- Stir in half and half.
- Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
- Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.
Nutrition Facts : Calories 402.3, Fat 22.9, SaturatedFat 11.1, Cholesterol 95.7, Sodium 594.9, Carbohydrate 19, Fiber 1.2, Sugar 4.2, Protein 29.3
CHICKEN AND GNOCCHI SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 kid size servings
Number Of Ingredients 11
Steps:
- Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
- Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
DILLED CHICKEN AND GNOCCHI SOUP
Forget noodles: Make this chicken soup with potato gnocchi.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
- Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
- Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.
CHICKEN, SPINACH & GNOCCHI SOUP
From The Food Network Favorites Cookbook. My friend Maura, sent me this recipe after telling me it was so good, she had dreams about it! Didn't want to lose it.
Provided by Oolala
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of cold water to a boil over high heat, then salt.
- Add the gnocchi and cook, stirring occasionally for three minutes; Drain and set aside.
- Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat.
- Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute.
- Add the spinach and let it wilt for about 30 seconds.
- Add the remaining 3 l/4 cups chicken broth and the chicken.
- Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste.
- Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.
CREAMY CHICKEN GNOCCHI SOUP
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. -Jaclynn Robinson, Shingletown, California
Provided by Taste of Home
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Nutrition Facts : Calories 482 calories, Fat 28g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 527mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.
INSTANT POT® CHICKEN AND GNOCCHI SOUP
Savory chicken and gnocchi soup comparable to OG! Perfect for fall or winter days.
Provided by Tiffany Moore
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add chicken, pesto, garlic powder, salt, and pepper to the hot pot, then pour in chicken broth.
- Place onion, bell pepper, and carrots on top of chicken and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, melt butter in a skillet over medium heat and cook until golden. Stir in flour until mixture thickens. Add garlic, oregano, and sage while continuously stirring, as a roux burns fast. Slowly pour in 2 cups of milk, stirring until all clumps are gone and sauce it thick, adding more milk as needed.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove chicken from the Instant Pot®, let cool for 5 minutes, and dice into small cubes.
- While you are waiting for the chicken to cool, add gnocchi, basil, and roux mixture to the Instant Pot®. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Slice spinach into strips; add to the cooker with chicken. Mix for 2 minutes to heat through before serving; the heat from the soup will cook the spinach quickly.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 34.3 g, Cholesterol 84.2 mg, Fat 22.4 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 10.1 g, Sodium 636.8 mg, Sugar 7.1 g
CHICKEN & GNOCCHI SOUP ALA OLIVE GARDEN
Make and share this Chicken & Gnocchi Soup Ala Olive Garden recipe from Food.com.
Provided by lgrupabrooks
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Medium heat.
- Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
- Add flour and mix well until flour is cooked into the chicken.
- Now add milk and heavy cream.
- Add veggies and bullion cubes.
- Add gnocchi last (takes 3-4 min to cook).
- Mix ingredients well until soup thickens, stirring constantly.
- Cover and simmer 10 minutes.
EASY CHICKEN AND GNOCCHI SOUP
A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade.
Provided by Nyna
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
- Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
- Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 22.2 g, Cholesterol 55.3 mg, Fat 13.5 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 7.3 g, Sodium 313.1 mg, Sugar 4.4 g
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