May 5, 2016

Chicken & Gnocchi Soup Recipe

I love eating at Olive Garden, and the last time I went, I had their Chicken and Gnocchi Soup and their Zuppa Toscana Soup. The gnocchi soup is my favorite, but the last time I had it at Olive Garden, the celery was cut way to big. There was a three inch long piece of celery in my soup. So I decided to make the soup myself using a recipe I found on Pinterest. I followed the recipe, but I tweaked it a little...
The recipe calls for 2 cups of cooked chicken. I boiled 3 large chicken thighs until they were done, and then I pulled the meat from the bone. Also, there were about 2 cups of water (homemade broth) left in the pot. I added that to the soup as part of the 8 cups of water needed for this recipe.



Most of the ingredients... The chicken was boiling and I hadn't measured out the flour yet. The recipe calls for 1/8 tsp of nutmeg... I didn't have a 1/8 tsp measuring spoon, so I just used the 1/4 tsp measuring spoon and filled it half way. :) The package of gnocchi was on the pasta aisle, and it has 17 ounces of gnocchi. The recipe calls for 16 ounces... I just put it all in there.

This is the chicken bouillon I used. I had a hard time finding it. It was on the aisle with the Spanish foods.


This is what my soup looked like when it was all done and ready to serve. It looks like a lot of spinach, but it's delicious! I honestly liked my version better than Olive Garden's, and my soup didn't need any salt or anything. It was perfect.

I already have the ingredients for Olive Garden's Zuppa Toscana soup, and I'll be making it next. I'll be sure to share that soup as well and let you all know how it turns out.

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