Chicken Gnocchi Soup ~ Olive Garden Knock-Off!
  • 3 TBS butter
  • 3 celery sticks, chopped
  • ⅓ cup grated carrots
  • ¼ cup finely chopped onion OR a TBS dehydrated
  • 1 TBS minced garlic
  • 3 TBS flour
  • 8 cups water
  • 6 chicken bouillion cubes (or 6 tsp. granules)
  • ⅛ tsp. ground nutmeg
  • ½ tsp. ground thyme
  • 3 cups fresh baby spinach, chopped
  • 2 - 3 cups chicken pieces (a rotisserie chicken make it so easy!)
  • 2 cups heavy cream
  • 16 oz. Gnocchi
  • Cornstarch
  1. In a large pot, melt butter over medium heat.
  2. Add the chopped celery, carrots, and onions (if using fresh onions.) Cook for a few minutes.
  3. Add the minced garlic and dehydrated onions (if not using fresh) and cook until all veggies are soft.
  4. Whisk in the flour, stir and let cook for a minute.
  5. Add water and chicken bouillon. Stir.
  6. Add the chicken, nutmeg, and thyme. Bring to a boil, reduce heat and let simmer about 15 min.
  7. Heat the heavy cream in the microwave, then add to the soup.
  8. Add the chopped spinach and gnocchi. Continue to let simmer about 15 minutes, or until gnocchi is cooked.
  9. If you want your soup thicker, you can combine equal parts cornstarch and cold water and stir it into the boiling soup. (I've never done this.)
Recipe by Or so she says... at