Bytes to Bites

Chicken Gnocchi Soup (Olive Garden Style)
September 10, 2016, 3:18 am
Filed under: Dinner, Soups


My best friend introduced me to Olive Garden’s Chicken Gnocchi soup. Yum! One weekend, I had a bit of a craving so decided to find a good recipe. First attempt and it worked out pretty well! Caution, calories ahead.


4 tbspns butter

1tbspn extra virgin olive oil

1 cup finely diced onion

1/2 cup finely diced celery

2 garlic cloves, minced

1/4 cup all-purpose flour

1 litre half-and-half

2 (14-ounce) cans chicken broth (use 1 can for a thicker soup)

1/2 tsp salt

1/2 tsp dried thyme

1/2 tsp dried parsley

1 cup finely shredded carrots

1 cup coarsely chopped fresh spinach leaves

1 cup diced cooked chicken (you can use a rotisserie chicken)

1 (16-ounce) package ready-to-use gnocchi


1. Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.

2. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.

3. Whisk in the chicken broth. Simmer until thickened again.

4. Stir in salt, thyme, parsley, carrots, spinach, chicken and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.


The gnocchi I bought said “ready in 2 minutes”. I wasn’t sure it was right, but it turned out fine. The recipe also has optional nutmeg (1/2 tsp), but my husband vetoed that idea and we didn’t use it.

Our Home Rating? 4/5 bites



Potato Leek Soup
January 9, 2012, 3:05 am
Filed under: Soups | Tags: , ,


I wasn’t familiar with leeks until we received some in our bi-weekly vegetable delivery. The delivery company, The Organic Box, also includes a newsletter in each of their boxes and this recipe was included. It’s been a huge hit with my husband and I and I find it way less labour intensive to make than I thought. The soup stores well in the fridge and my husband loves that doing so makes it nice and thick. We’ve made this recipe several times since we discovered it.


1 tbsp canola oil

1/2 tbsp butter

1 white onion, finely chopped

1 stalk celery, finely chopped

2 leeks, finely chopped

2 cloves garlic, crushed

2.5 lbs potatoes, 1 inch dice

vegetable stock (or water)

salt & pepper

3/4 cup whipping cream


Heat oil and butter in large saucepan, add onions, celery, leeks and garlic with 1/2 tsp salt. Saute until soft, about 20 minutes. Add potatoes and enough stock to cover and cook until potatoes are soft. Remove from heat and blend with a hand blender until smooth. Season and finish with whipping cream. Garnish with chives, if you wish.

Comments and Rating:

I admit, I don’t always follow the amounts exactly as indicated, which sometimes changes the flavor from batch to batch. Still it makes for a good hearty soup and paying attention to your seasoning allows you to easily adjust the flavor. I use vegetable stock in my batches for the flavor and then top up with water if I need to. Also, the amount of handblending required varies on your preference. You can blend it well for a nice smooth cream soup, or blend lightly for some nice potatoe chunk.

Our Home Rating? 4/5 bites

Recipe Source: The Organic Box News (