WEBIn a stockpot or Dutch oven, heat light butter over medium heat. Add celery, garlic, and onion and sauté until soft. Add the flour and whisk for about one minute to form a roux. Slowly add chicken broth and gnocchi. Stir until well combined. Stir in carrots, thyme, cooked chicken, and season with salt and pepper.
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WEBWhisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
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WEBAdd broth and milk (making sure to include any creamy solids at the bottom of the milk can). Cover and bring to a boil over high heat. Once the soup is boiling, add gnocchi, chicken, carrots, and thyme. Cook on high, covered, until gnocchi are cooked through, about 6-8 minutes depending on your brand of gnocchi.
WEBIn a large pot, over medium-high heat, heat the olive oil. Add the onion, celery, carrot, and garlic. Cook until the vegetables are softened, about 5-8 minutes. Stir in the chicken broth, half and half, cooked chicken, thyme, parsley, salt, and pepper. Bring the soup to a boil.
WEBInstructions. In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute. Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi.
WEBAdd chopped large yellow onion, 1 cup shredded carrots, 2 stalks diced celery, 4 cloves minced garlic, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper, and cook, stirring occasionally until softened, about 5 minutes. Stir in 4 cups low-sodium chicken broth, 2 cups cooked shredded chicken, and 1 tablespoon fresh thyme
WEBMake the soup base: Add the remaining 3 tablespoons butter, and stir constantly until melted, about 1 minute. Stir in the flour, and cook, stirring constantly, until pale golden brown and bubbly, about 1 minute. Stir in chicken broth, half-and-half, chicken, sugar, and salt. Bring the soup to a simmer, stirring occasionally.
WEBStep 2: Make roux. Jamie Thrower for Taste of Home. Add flour to the vegetables and stir well for 1 minute. Gradually pour in the simmering stock, whisking constantly. The mixture will begin to thicken. Keep whisking for about 5 minutes. Add the chicken and gnocchi and cook for another 5 minutes, continuing to stir.
WEBCook the Vegetables: In a large heavy bottomed pot (like a dutch oven), melt the butter and add the celery, onion, garlic, and carrots. Cook these for 5 to 6 minutes, stirring occasionally, until softened. Make a Cornstarch Slurry: In a small bowl, mix the corn starch and a couple of tablespoons of the chicken broth.
WEBInstructions. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
WEBWhen vegetables are tender, stir in flour. Allow flour to heat through, about 2 minutes. Slowly add the chicken broth while stirring to prevent lumps. Add chicken and bring mixture to a boil. Add gnocchi, and cook until done, about 5 minutes (check package instructions for precise time). Lower heat to medium-low.
WEBHow to Make Creamy Olive Garden Chicken Gnocchi Soup. With just 10 minutes of prep time, making this 30-minute total time, one-pot, gnocchi soup with chicken recipe is a cinch! Melt the butter in a large Dutch oven or heavy pot, add the onions, celery, carrots, and saute for 5 minutes before adding the garlic and sauteeing for 1 minute
WEBWhisk in flour and cook for 2 minutes while stirring. While stirring slowly add broth, milk, and cream. Bring to a boil and cook 1 minute. Reduce heat to a simmer and cook 2-3 minutes or until thickened. Add gnocchi, spinach, and chicken back to the pot.
WEBInstructions. In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften. Whisk in the flour; then add the chicken broth. Next, add the chicken, nutmeg and thyme; stir well.
WEBHeat oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes, until onions are translucent. Add cooked chicken, chicken broth, salt, pepper, and thyme and bring to a boil. Gently stir in gnocchi and boil for 3-4 minutes. Reduce heat to a simmer and cook for 10 minutes.
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WEBAdd in flour and mix together until flour begins to dissolve. Pour in chicken broth, while stirring continuously, then add in half and half. Lastly, add in shredded chicken, stir together to combine, and let mixture cook for 15 minutes. Add uncooked gnocchi into pot, mix together, and let cook for another 10 minutes.
WEBSaute the garlic. In a large pot, heat the olive oil and butter over medium-high heat. Add in the minced garlic cloves and stir for about 10 seconds. Cook the chicken. Add the chopped chicken breast to the pot and stir until fully cooked, and most of the liquid has evaporated. Add the vegetables.