My daughter and I love Olive Garden. It is our favorite place to go and have a girl’s day out. The menu item that has us the most intrigued so far is the Olive Garden Chicken and Gnocchi Soup. Well, imagine my surprise when I was flipping through the Internet and found that a few people had already recreated our favorite soup! I was SO excited to know I could make it at home.
It tastes just like the real thing. No joke!
To make this soup you will need the following items:
The cool thing about this meal is I took a few shortcuts which cut down on the cooking time drastically! Here are the changes I made:
~Instead of making homemade gnocchi, I purchased the boxed kind you can find on the pasta aisle.
~For the chicken, I purchased a small box of cooked and shredded chicken from the deli (Kroger always has these and they are usually right around $2. SUCH a time saver)
~I purchased pre-washed and cut up spinach. This was a tremendous help as well!
Now on to the ingredients!
This meal cost me a small amount of money! Here are the ingredients needed
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken) ($2.00)
4 tablespoons butter (.20)
4 tablespoons flour (.08)
1 quart half and half ($2.25)
1 14 ounces can of chicken broth (.50)
2 minced garlic cloves (.01)
1 cup carrots, finely shredded (.10)
1 cup onion, finely diced (.30)
1 cup fresh spinach, coarsely chopped ($1.99)
1 tablespoons extra virgin oi(.52)
1/2 teaspoon thyme (.01)
1/2 teaspoon parsley (.01)
Freshly grated Parmesan cheeses i optional (.60)
1 pound potato gnocchi ($3.49)
There are 10 servings in this pot of soup which makes this cost around $1.21 per serving!
I served this soup with a chicken sandwich (using the same kind of chicken) with mozzarella cheese, spinach, tomato and pesto sauce (all of this was leftover stuff in the refrigerator!)
This is the best stuff you will find! It is deelish!
Here is the printable. Hope you enjoy!
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses(optional)
1 pound potato gnocchi
salt and pepper to taste
Saute the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
While this is cooking and thickening, cook the gnocchi in a separate pan according to package directions.
Back in the soup bowl where you added the half and half, add in the carrots and chicken. Once the mixture becomes thick again, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
This post is linked to: Wander Food Wednesday, What’s Cooking Wednesday, What’s Cooking Wednesday,
What’s On Your Plate, Real Food Wednesday, Deals and Dishes, Sugar and SPice, What I Whipped up Wednesday