Copycat Olive Garden Chicken Gnocchi Soup

Name: Copycat Olive Garden Chicken Gnocchi Soup (Elevated)
Total time: 2 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1.5 lb Bone-in, skin-on chicken thighs; 1 tsp Dried thyme; 1/2 tsp Smoked paprika; 1/2 tsp Salt; 1/4 tsp White pepper; 2 tbsp Olive oil; 1 Leek-white and light green parts only, thinly sliced; 2 Carrots-diced; 2 Celery stalks-diced; 1/2 cup Dry sherry; 8 cups Homemade chicken stock; 3 Garlic cloves-minced; 1 cup Crème fraîche; 1/2 cup Parmigiano-Reggiano-finely grated; 1/4 tsp Freshly grated nutmeg; 16 oz Homemade potato gnocchi; 5 oz Baby spinach; 2 tbsp Fresh parsley-chopped

⏱2h 30m

👥6

🔥500 cal

Hard

🍽️Italian

A refined take on the classic, featuring slow-cooked chicken, homemade gnocchi, and a complex, flavorful broth.

1.5 lb Bone-in, skin-on chicken thighs

1 tsp Dried thyme

1/2 tsp Smoked paprika

1/2 tsp Salt

1/4 tsp White pepper

See all 18 ingredients ↓

(0 reviews)

⏱2h 30m

👥6

🔥500 cal

Hard

🍽️Italian

A refined take on the classic, featuring slow-cooked chicken, homemade gnocchi, and a complex, flavorful broth.

#Soup #Chicken #Gnocchi #Comfort Food #Homemade #Sherry

Instructions

Season Chicken with thyme, smoked paprika, salt, and white pepper. Sear Chicken in a Dutch oven until browned on all sides. Add enough Chicken stock to cover the Chicken and simmer gently for 1.5-2 hours, or until the Chicken is very tender. Remove Chicken, shred, and set aside. Reserve the broth.
Heat Olive oil in the Dutch oven over medium heat. Add Leek, Carrots, and Celery and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Sherry, scraping up any browned bits from the bottom. Let the sherry reduce slightly.
Pour in Homemade chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Stir in Crème fraîche, Parmigiano-Reggiano, and Nutmeg until the cheese is melted and the sauce is smooth.
Add Gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface.
Stir in Spinach until wilted, about 1-2 minutes.
Add shredded Chicken to the soup and heat through. Garnish with Fresh parsley and serve immediately.

Ingredients

1.5 lb 680 g Bone-in, skin-on chicken thighs
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Smoked paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL White pepper
2 tbsp 30 mL Olive oil
1 1 Leek-white and light green parts only, thinly sliced
2 2 Carrots-diced
2 2 Celery stalks-diced
1/2 cup 120 mL Dry sherry
8 cups 1.9 L Homemade chicken stock
3 3 Garlic cloves-minced
1 cup 240 mL Crème fraîche
1/2 cup 120 mL Parmigiano-Reggiano-finely grated
1/4 tsp 1.25 mL Freshly grated nutmeg
16 oz 450 g Homemade potato gnocchi
5 oz 140 g Baby spinach
2 tbsp 30 mL Fresh parsley-chopped

Equipment

Dutch oven
Large pot
Cutting board
Knife

Instructions

Season Chicken with thyme, smoked paprika, salt, and white pepper. Sear Chicken in a Dutch oven until browned on all sides. Add enough Chicken stock to cover the Chicken and simmer gently for 1.5-2 hours, or until the Chicken is very tender. Remove Chicken, shred, and set aside. Reserve the broth.
Heat Olive oil in the Dutch oven over medium heat. Add Leek, Carrots, and Celery and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Sherry, scraping up any browned bits from the bottom. Let the sherry reduce slightly.
Pour in Homemade chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Stir in Crème fraîche, Parmigiano-Reggiano, and Nutmeg until the cheese is melted and the sauce is smooth.
Add Gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface.
Stir in Spinach until wilted, about 1-2 minutes.
Add shredded Chicken to the soup and heat through. Garnish with Fresh parsley and serve immediately.

Nutrition per serving

Calories 500

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Copycat Olive Garden Chicken Gnocchi Soup

Copycat Olive Garden Chicken Gnocchi Soup

Ratings & Reviews

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