Chicken Gnocchi Soup

This fake-out Chicken Gnocchi Soup might be easier to make than convincing yourself to put on pants to order it out. It’s creamy comforting goodness in a bowl.

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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 chicken gnocchi 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 chicken gnocchi soup is at all like theirs then it might be my favorite on their menu.

I served this chicken gnocchi soup with toasted whole wheat bread that had been buttered and sprinkled with garlic powder. Mmmm.

One year ago: Apple Butter Granola

CHICKEN GNOCCHI SOUP

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium onion, diced
• 1/2 cup celery, sliced (about 2 stalks)
• 2 garlic cloves, minced
• 4 Tbsp unsalted butter
• 4 Tbsp olive oil
• 1/4 cup all-purpose flour
• 1 quart half and half
• 1 cup shredded chicken
• 1 cup carrots, shredded (about 1-1/2 large)
• 16 oz. package prepared gnocchi
• 2 cups reduced sodium chicken broth
• 1 cup fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• Salt and pepper to taste

Directions

1. In a large stockpot, melt the butter and olive oil. Once warm, add the onion, celery and garlic and saute. When the onion is clear, add the flour and whisk vigorously form a roux. Stir and cook a minute.
2. While whisking, slowly pour in the half and half and bring to a simmer. Add the chicken and carrots to the stockpot and allow to thicken, stirring often.
3. 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.

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Post updated 11/10/2023, photo above is the original.