Name: Olive Garden Chicken Gnocchi Soup Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces; ⅓ cup butter, divided; 1 small onion, chopped; 1 medium carrot, shredded; 1 celery rib, chopped; 2 garlic cloves, minced; ⅓ cup all-purpose flour; 15 ½ cups 2% milk; 5 ½ cups heavy whipping cream; 1 tbsp reduced-sodium chicken bouillon granules; ¼ tsp coarsely ground pepper; 1 package (16 ounces) potato gnocchi; ½ cup chopped fresh spinach

I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a chilly evening. —Jaclynn Robinson, Shingletown, California

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

⅓ cup butter, divided

1 small onion, chopped

1 medium carrot, shredded

1 celery rib, chopped

2 garlic cloves, minced

⅓ cup all-purpose flour

15 ½ cups 2% milk

5 ½ cups heavy whipping cream

1 tbsp reduced-sodium chicken bouillon granules

¼ tsp coarsely ground pepper

1 package (16 ounces) potato gnocchi

½ cup chopped fresh spinach

In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.

Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.

Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.