This video is about How to make CHICKEN GNOCCHI SOUP.
CHICKEN GNOCCHI SOUP AN OLIVE GARDEN KNOCKOFF.
Chicken Gnocchi Soup is a soup many people order at Olive Garden but it's so much better making it at home.
Here's my version. It's actually so good, I'll never order it again at OG.
INGREDIENTS
1 Carrot Diced
1 Small red onion diced
1 Med sized yellow onion diced
6-8 Toes garlic minced
2 Ribs celery diced
1-2 green onions chopped
4 Strips smoky bacon cut into small pieces
2 Tbsp. salted butter
2 Cups whole milk
1 Cup cream
4 Cups chicken stock
1 1/2 Cups freshly grated parmesan cheese for soup
1 cup parmesan cheese for garnishing
Salt & Pepper to taste
2 Tsp. Paul Prudhomme's Poultry Magic.
4 Cups Chicken thighs cut into bit sized pieces
1 Package 17.6 oz. size 12 AnnA Potato Gnocchi
2 Cups chopped spinach "fresh"
1 Cup fresh basil chopped
INSTRUCTIONS
Using a 6 quart Dutch oven, fry down the bacon until the bits are brown. Remove bacon and reserve the grease.
Quickly add all chicken pieces to the pot. Stir the chicken until the meat is cooked.
Remove the meat and leave liquids in the pot.
Add butter and all veggies. Onion, carrot, celery, garlic, and sauté' until carrots are soft.
Pour in any liquids that come off of the meat to help cook the veggies. This usually takes about 10 minutes.
Add chicken stock, milk and cream.
Add in the parmesan cheese at this point and stir till melted.
Add salt and pepper and Poultry seasoning.
Add spinach and basil.
Stir well.
Add back the chicken and the Gnocchi.
Bring to a boil then simmer for 15-20 minutes.
Serve with a garnish of Parmesan cheese.
Chef's Note:
You can use as much spinach as you want. I didn't want to crowd the pot with any one ingredient.
Enjoy!