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Chicken Gnocchi Soup

Restaurant-Inspired Recipe: Olive Garden's Thick Chicken And Gnocchi Soup

I Looooooove Gnocchi! But, with like so many other of my favorite dishes there were no allergy free alternatives until now!

Chicken Gnocchi Soup

Serves 6
  • 1 pound store-bought gnocchi or use this recipe to make by hand (Gluten free gnocchi can be found in the grocery store, the brand I see the most is Delallo)
  • 2 cups cooked chicken breast, cut into small cubes
  • 1 1/2 cups spinach leaves, chopped (maybe make it a little healthier and add kale as well)
  • 1 cup chicken broth (organic & gluten free)
  • 1 cup white onion, chopped
  • 3/4 cup carrots, finely chopped or julienned
  • 1/2 lemon, juiced
  • 2 sprigs rosemary (maybe italian seasoning for me)
  • 2 cloves garlic, minced
  • 2-3 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • 1 3/4 cups heavy cream (So Delicious Coconut Culinary Cream Original, vegan, this is a link to show you what is looks like)
  • 1 1/2 cups parmesan cheese, grated, divided (pecorino or vegan parmesan) 
  • 1/4 teaspoon nutmeg (I seriously doubt if I add this, to each it's own though)
  1. If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
  2. Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
  3. Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant.
  4. Season with salt and pepper and rosemary, and add chicken.
  5. Cook until chicken is lightly browned and coated in cooking juices.
  6. Pour in chicken broth and lemon juice, and stir together, then pour in heavy cream.
  7. Reduce stovetop heat to medium-low and stir in parmesan cheese. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
  8. Add gnocchi and spinach to the mixture and cook until warmed through and coated in sauce.
  9. Remove rosemary sprigs and serve immediately, garnished with more cheese.
Recipe adapted from Copy Kat

Recipe Borrowed From:


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