Copycat Olive Garden Chicken & Gnocchi Soup

As part of this week’s soup series, @justlikegranny takes the day with a belly warming copycat recipe; Copycat Olive Garden Chicken & Gnocchi Soup and homemade bread sticks

Copycat Olive Garden Chicken & Gnocchi Soup

Ingredients:

- 1 Packet of Gnocchi Pasta

- 5 Chicken Thighs, Boneless & Skinless

- 2 Chicken Bouillon Cubes or 2-3 TBSPS Better Than Chicken Bouillon

- 6 C. Water

- 1 Bunch of Fresh Parsley

- 1 Bunch of Fresh Thyme

- 2 C. Baby Spinach

- 1 Medium Carrot, Peeled & Grated

- 1/2 Large Yellow Onion, Peeled & Minced

- 5 Cloves of Garlic, Peeled & Minced

- 3 Stalks of Celery, Minced

- 2 C. Freshly Grated Parmesan Cheese

- 1/2 C. All-Purpose Flour

- 3 TBSPS Unsalted Butter

- 3 TBSPS Olive Oil

- 1 TSP Nutmeg or to Taste

- 1 TSP White Pepper or to Taste

- Salt to Taste

Recipe:

1. Mince and prepare all of your vegetables. Place water, bouillon and chicken into a large pot and let simmer for 20-30 minutes.

2. Once done remove chicken from the pot and dice it up into small pieces. Also remove the liquid and set to the side.

3. Add butter and olive oil to the pot and let brown.

4. Add in your celery, onions, garlic, white pepper and nutmeg. Let simmer a few minutes on low-medium heat. Top with fresh herbs. Stir occasionally letting the aromatics sweat and become fragrant. This should take about 10-20 minutes.

5. Remove the parsley and thyme from the pot. Add in the flour and stir well. Letting fond form on the bottom of the pot and allowing the flour to cook through. This should take about 5-7 minutes.

6. Add in your chicken stock and whisk together until smooth and there is no more lumps.

7. Add in your chicken, carrots, half of your cheese and your gnocchi. Allow to cook and the gnocchi to absorb the liquid. About ten minutes.

8. Add in your spinach and stir until wilted.

9. Add in your heavy cream and the rest of your cheese. Turn off the heat and allow to thicken and melt the cheese. Stir well.

10. Once done, serve and enjoy!