Well, I might as well start this blog with the best I've got...
As soon as Olive Garden came out with their Chicken Gnocchi Soup, I rushed over to try it. It was so delicious, I HAD to figure it out. So I came home and immediately scoured the internet for a copycat recipe. No one had figured it out yet. So I locked myself in my kitchen until I came up with this. What I now present to you is my version of Chicken Gnocchi Soup, which I think tastes better than Olive Garden's!
Katie's Chicken Gnocchi Soup
Extra Virgin Olive Oil
2 cloves garlic, minced
1 lb. boneless/skinless chicken breasts, cut to 1" cubes
1/3 cup all purpose flour
1/3 cup carrots, julienned
1/2 cup fresh baby spinach, roughly chopped
2-1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup sour cream
1 chicken bouillon cube
cracked black pepper
(1) 12-18 oz. pkg Gnocchi
- Warm dutch oven over MED heat. Add EVOO, until covers about 3/4 of the bottom of the pot. Let oil warm up for a minute, add garlic and carrots; saute, stirring constantly, for about 2-3 minutes. Add chicken and cook through; stirring occasionally to lightly brown meat on all sides.
- Add flour and mix thoroughly. Pour in chicken broth. Add bouillon; mix. Add spinach; mix. Cover and simmer about 10 minutes or until thickens slightly, stirring occasionally.
- Stir in heavy cream and sour cream. Add gnocchi and stir until gnocchi is cooked, about 2-3 minutes.
- Garnish with parmesan cheese if desired. Enjoy with garlic breadsticks and green salad!