Copycat Olive Garden Chicken and Gnocchi Soup

Steps

1. 1

   Heat a drizzle of oil in a soup pan over medium-high heat. Let it become hot but not smoking.

2. 2

   Add the diced onion, carrots, and celery. Stir frequently for 5–10 minutes, until the vegetables soften and sweat down; keep them moving so they do not burn.

   Start 10-minute timer
3. 3

   Reduce the heat to about medium-low (the creator describes the setting as “four”). Add the flour and stir so it coats the vegetables and absorbs the oil.

4. 4

   Add a spoonful of garlic while cooking the flour mixture. Continue cooking and stirring until the flour is cooked out.

5. 5

   Pour in the chicken broth and raise the heat back to medium-high.

6. 6

   Add the water, then season with a little salt and a little pepper.

7. 7

   Add the heavy cream and milk. Stir and allow the mixture to heat back up after it cools from the dairy.

8. 8

   Stir in the Italian seasoning, extra parsley flakes, and nutmeg.

9. 9

   Add 1–2 teaspoons of salt, adjusting for the earlier seasoning to taste.

10. 10

    Stir in the shredded rotisserie chicken. Keep stirring until steam rises and the chicken is no longer cold.

11. 11

    Add a couple handfuls of spinach. Chop it first if desired; the creator notes that it cooks down substantially.

12. 12

    Bring the soup up to a simmer.

13. 13

    Once it starts bubbling, add the gnocchi and cook for about 3 minutes.

    Start 3-minute timer
14. 14

    In a small bowl, mix 3 tablespoons water with 1 tablespoon cornstarch to make a slurry.

15. 15

    Stir the slurry into the soup and let it sit for a few minutes, until the soup thickens.

16. 16

    Serve the thickened soup.