- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 405.1
- Total Fat: 15.5 g
- Cholesterol: 44.2 mg
- Sodium: 808.8 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 4.9 g
- Protein: 14.8 g
Olive Garden Chicken & Gnocchi Soup Homemade RebootSubmitted by: MISSADENINE
IntroductionI adore the Chicken and Gnocchi Soup from the Olive Garden, so I decided to make it for myself with a few additions and substitutions. It has been very popular both within my family and among company.
(I will try to remember to take and post a photo next time I make it.) I adore the Chicken and Gnocchi Soup from the Olive Garden, so I decided to make it for myself with a few additions and substitutions. It has been very popular both within my family and among company.
(I will try to remember to take and post a photo next time I make it.)
Olive Oil, 1 tbsp
Butter, salted, 4 tbsp
Garlic, 2 cloves
Chicken Breast, no skin, 1 lb
Flour, white, 1/3 cup
Celery, raw, 1 cup, diced (2-3 stalks)
Bok choy, 1 large head (or 2 baby)
Milk, nonfat, 2.5 cup
Half and Half Cream, 1 cup
Kroger clear chicken broth,low sodium, 1.75 cup
Delallo Whole Wheat Potato Gnocchi, 3 serving
Kroger Brand Frozen Peas and Carrots, 2 cup
Sweet potato, 1 cup, cubes (1 whole)
You can substitute whatever veggies you like. The original Olive Garden soup has spinach (no bok choy), and no sweet potato (but it makes it much better).
You can add more chicken broth if you prefer a thinner soup, but I like it fairly stew-like in consistency.
Popular at parties/showers. Serve in a crockpot on low. Easy to double.
Cut chicken into bite sized pieces. Season with salt and pepper.
Chop onion and celery.
Separate ribs and leaves of bok choy. Chop ribs as celery, slice leaves into small strips (or whatever). These will be added at different times.
Chop sweet potato into small matchsticks (or whatever small shape).
Brown chicken in a large pot (large enough to contain all soup) in the olive oil and butter. Remove and set aside. Cook chopped onion, garlic, celery, bok choy ribs, and sweet potato until soft, but do not brown. Place chicken back in pot with vegetables. Add milk, half and half, and chicken broth. Heat until just boiling. Add flour and bok choy leaves. Cook a couple minutes until it thicken up the soup a bit. Add gnocchi and frozen vegetables. Cover and simmer 10 minutes. Gnocchi should be fairly tender at this point. Check seasoning. Usually needs salt and pepper, but season to taste.
1.5 cup = 1 serving
Excellent served with a bit of parmesan cheese and a few grinds from a McCormick sea salt and garlic grinder.