Olive Garden From My Own Kitchen?!

I saw this recipe on Pinterest awhile back and thought it sounded really good...but it also sounded like a lot of work and had a lot of ingredients I didn't have on hand. Pass.

Fast forward to this past week, when I hosted a Pampered Chef party. The demonstration featured a new roasting pan that roasted a whole chicken in the microwave. In 30 minutes. Now, I know what you are thinking... now way! I was skeptical, too. But let me tell you, it worked. It was done in 30 minutes (along with potatoes) and it. was. delicious!

Well, a whole chicken is a lot of meat... so she also taught me to make chicken stock. With all the ingredients needed for the meal and the stock, I had a lot of leftovers. And I had to use them, since that was the whole point of the demonstration (cook once, eat twice or more). Turns out they were all what I needed for this copycat Olive Garden recipe. So I decided to give it a try. And I am so glad I did! It was super easy, and sooo delicious! I just had to share... Enjoy! :)

 First gather all your supplies...

 

You will need:

 1 cup each: carrots, celery, and onion finely diced, as well as 2 garlic cloves, finely minced.

 2 cups cooked chicken, cubed

 4 tablespoons flour

 4 tablespoon butter, 1 tablespoon oil

1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon parsley and 1/4 teaspoon nutmeg

 1 can evaporated milk (or half and half if you have that on hand.)

 1 cup chicken broth (I only used the one because I don't like runny soup.)

 1 package gnocchi

 Okay now that that is all ready, let's get to it :)

 Start by boiling a pot of water for the gnocchi and melt the butter and oil together in a skillet.

 Add in the carrots, celery, onions and garlic.

 Cook until the onions become transparent.

 Add the flour and make a roux. (Cook til the juices thicken, about a minute.)

 Gnocchi should boil for about 2 minutes, then drain and set aside.

 After the flour has thickened, add in your half and half or evaporated milk.

 After it has thickened again, add in the chicken.

 Once the chicken is incorporated, add the chicken broth.

 Once that has thickened again, add in the gnocchi.

 Finally, add your spices and mix well.

And that's it! You're done.

 Sit back and enjoy your delicious meal :)

Homemade Olive Garden Chicken and Gnocchi Soup

What You Need:

• 1 tablespoon extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half (if you don't have half and half, because let's face it, who does?! You can use 1 can of evaporated milk)
• 1 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 - 14 ounce cans of chicken broth (if you enjoy thick soup, only use one can)
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (I upped it to 2 cups. 1 cup for 2 people was just not enough...Husband is a meat eater!)
• 1 package gnocchi, cooked as package directs
• 1 cup of fresh spinach coarsely chopped (I didn't use this... Husband is not a fan)
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

• Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.
• Add the flour and make a roux.
• Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half. 
•  Cook gnocchi according to package directions. 
• Into the roux, add in the carrots and chicken. 
• Once the mixture becomes thick, add the chicken broth. 
• Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.