My family ate at Olive Garden the other night. Does anyone have a recipe for the Chicken Gnocchi Soup? It was wonderful!
JoAnne from Florida
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I did a google search and came up with several links that have recipes. Not ever having it, I didn't know which one you wanted. Have fun looking.
I had it last week for the first time and it is delicious. Looking forward to finding a recipe as well.
Check out this website, it looks like it is very simiiar to the Olive Garden one which is fantastic! I have not tried this recipe but found the exact one on a few other websites so hopefully it is good!
www.canadianliving.com/
I found one on Olive Garden's website by doing a search for it
www.olivegarden.com/
Ingredients
&frac; cup extra virgin olive oil
Veronese Sauce
1 cup Parmesan cheese, grated
&frac; cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
Procedures
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
Gnocchi
WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
COMBINE potatoes, flour and eggs in a mixing bowl.
DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into &frac; pieces. Push fork tines on each piece for the classic gnocchi appearance.
BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
SERVE gnocchi topped with extra Parmesan cheese.
I used this recipe and I absolutely loved the soup. It seems to be the closest to the Olive Garden Chicken Gnocchi Cream Soup. From beginning to end it takes about 10 min. of prep and 30 min. cook time.
1/3 cup olive oil or butter
2 cloves of minced garlic
1 lb. chicken
1/3 cup flour
1/2 carrot shredded
1 stick of celery
1/2 cup fresh chopped spinach
2 1/2 cups whole milk
1 1/2 cup heavy cream
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi from Target
On medium heat.
Melt butter in a soup pot, add in the garlic and sautee, add your chicken and cook through out
That recipe that someone posted is not for the soup. It is for the chicken Gnocchi Veronese(sp) dish....the soup is Chicken Gnocchi Soup. They have similiar names. The soup is so new, and it is not on their website yet.
Would love the recipe also but I believe that Olive Garden will not post the recipe on their website anytime soon. It is fairly new on the menu.
You are so right about the chicken soup from Olive Garden, it is the best soup I have ever tasted. My husband and I fought over it.
This recipe taste just like the olive garden except I added a fresh bay leave and 2 stalks of celery and 4 cups of milk and perfection. If you like it thick leave the milk the same. Great job.
Only one better, at Macaroni Grill. Just seem to be more "stuff" in it. The taste a bit different, but better, Still the Olive Garden very good.
Your recipe sounds great Heather. I don't recall any carrot in the soup but am going to give your recipe a try. Sounds so good in this cold right now. Thanks!
please pass the recipe for this amazing soup on to me if someone finds it
I tried this recipe and it is the closest you can come to the soup at Olive Garden. As with the Olive Garden soup, it can taste a little different each time you make it. From beginning to end it takes about 10 min. of prep and 30 min. cook time.
1/3 cup butter
2 cloves of minced garlic
1 lb. chicken cubed or large chunks
1/3 cup flour
1/2 carrot shredded
1 stick of celery shredded
1/4 cup onion shredded
1/2 cup fresh spinach torn in pieces
2 cups whole milk
2 cups heavy cream (I use half and half)
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi
On medium heat.
Melt butter in a soup pot, add in the garlic and sautee, add your chicken and cook through out
Add flour and stir in flour and mix well until the flour is cooked into the chicken.
Next add your milk and heavy cream
Then add the veggies(Carrots, Celery, Onion, Spinach)
Add three bullion cubes
Add your Gnocchi last it takes 3-4 min. to cook throughout
Mix ingredients well until soup thickens and stirring occasionally. Cover and simmer for 10 minutes.
This recipe is absolutely delicious. I also found that it was a little thicker than I liked, even though I used half and half and skim milk... I also added more and more vegetables as I went along; next time I make it I will double the amount of spinach and carrots I use, and cut out the celery altogether (everything else keeps its texture so well).
This is definitely one of my new favorite dishes.
The recipe By kimbraman1961 is excellent. I made it last night and it tastes just like the soup I had at Olive Garden. The only difference was that this recipe had lots more ingredients. Maybe the restaurant I ate at was making skimpy soup. But this recipe makes a hearty soup. The only Gnocchi I could find was potato gnocchi and that tasted different from the restaurant version. Next time I go shopping I'll see if I can find a different kind of gnocchi. The carrots and spinach looked beautiful in the creamy base. Oh it was yummy!
I loved it also, tried this recipe.
Prep time: 10 min
Cook time: 45 min
Ingredients:
Boneless Skinless Frozen Chicken breasts
1 jar Alfredo Sauce (Bertolli is my fave)
1 can chicken broth
1/3 c. milk
1/3 c. butter
parsely flakes
1/3 c. water
1 can chopped spinach
salt
pepper
celery seeds
garlic quarter
2 cans pilsbury biscuits cut into fourths
Directions:
In a deep baking dish pour half of one can of chicken broth, water, pepper and salt. Lay number of chicken breasts that will fit (depends on amount cooking.) - I used 5.
Next, Pour remainder of can on top of chicken breasts, add a garlic quarter cut in half, salt and pepper, parsely flakes and celery seeds.
Cover with aluminum foil and place in oven on 375 degrees until cooked thoroughly. Drain broth and set aside. Chop chicken and set aside. Discard garlic.
In a large pot pour the alfredo sauce, 1/3 c. milk, and half of the cooked broth. Bring to a slow boil, stirring constantly. If soup is too runny you can add tablespoon flour to thicken. Add quartered biscuits. These will cook in the broth.
Add drained spinach, additional seasonings and broth to taste. Last, add chopped chicken and the butter.
Serves 4
Useful Tip: You can store the remaining chicken broth and freeze for another meal.
I just made kimbraman1961's recipe and it's very good, but the spinach can be a bit overwhelming so next time I'm using less than a 1/2 cup. I used canned spinach and I don't know how different it tastes than fresh. Also, depending on how thick you want it to be, you might think of substituting some of the milk for chicken broth. When I had it at Olive Garden it was fairly watery due to them adding water to make it last. That night I actually ended up getting the very last bowl of it. :)
The server at Olive Garden told me that this soup has orange juice and brown sugar in it. I don't see it in these receipes.
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