Oh fall, how I love you (even though spring is my favorite) and all the heart warming food you bring – football feasts, seasonal flavors, pre-hibernation worthy foods, and of course soups! Whenever it first starts to get cold, especially on a cold rainy day, I always crave tomato basil soup and a gooey grilled cheese. If only I had a fireplace to go with it (instead I have a fireplace scented candle and a fireplace dvd). But thankfully, I have more curiosity into the world of soups than to just stick with tomato all the time.
The first soup of this fall season is this chicken gnocchi soup. It is supposed to be a copy cat recipe of the soup at Olive Garden, although I cannot say how close it resembles because I’ve never had theirs. I haven’t been to an Olive Garden in a long time because of my habit to eat at local restaurants more often than chains. But either way, if this soup is at all like theirs then it might be my favorite on their menu.
I served it with toasted whole wheat pita wedges that had been buttered and sprinkled with garlic powder inside. Mmmm.
One year ago: Apple Butter Granola
CHICKEN GNOCCHI SOUP
1 medium onion, diced
1/2 cup celery, sliced (about 2 stalks)
2 garlic cloves, minced
4 Tbsp butter (I used Melt buttery spread)
4 Tbsp olive oil
1/4 cup whole wheat flour
1 quart half and half
1 cup chicken breasts, diced and cooked
1 cup carrots, shredded (about 1-1/2 large)
16 oz. package whole wheat gnocchi
14 oz. can reduced sodium chicken broth
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
Salt and pepper to taste
- In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half and bring to a simmer. Add the chicken and carrots to the stockpot and allow to thicken, stirring often.
- Meanwhile in another pan, cook the gnocchi according to package directions. When the soup gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.
Source: Adapted slightly from Pass the Sushi.