Chicken Gnocchi Soup
Just when you think spring is around the corner, it snows. Well at least here in Colorado that is what happened. We had almost 2 straight weeks of weather in the 50?s, then we got 4 inches of snow. We need it, so I guess I shouldn’t complain. Instead I will make Chicken Gnocchi Soup!
I love going to Olive Garden for lunch to get their soup/salad/bread sticks meal. I always get the Chicken Gnocchi Soup. So last year when I saw my friend Kita post a copycat recipe of my favorite soup, I was excited to give it a try. Now, if you have ever had the Olive Garden version you know it is creamy and rich. That means butter and cream, right? Well I wanted to cut back on some of the fat so I lightened it up a little.
I reduced the fat by half. Did it affect the flavor? I am sure it did. It wasn’t as rich as the Olive Garden version, but it was still creamy, comforting, and delicious. Just double the butter and oil in the recipe below if you want the full fat version. You could even do this in the crock pot. Just add the spinach and the gnocchi towards the end, when you are close to getting ready to eat. I froze the leftovers, and they have made great lunches for me during the week!
Chicken Gnocchi Soup
- 1 cup chicken breasts, cooked and diced
- 2 Tbls butter
- 2 Tbls olive oil
- 1 quart fat free evaporated milk (or half and half)
- 2 cups chicken stock
- ½ cup celery, chopped
- ¼ cup flour
- 2 cloves garlic, minced
- ½ cup carrots, shredded
- 1 small onion, diced
- 1 cup fresh spinach, coarsely chopped
- ½ tsp dried thyme
- salt and pepper to taste
- 1 (16oz) package gnocchi
- In a large pot heat butter and oil over medium high heat. Saute onion, celery and garlic until the onion is soft and translucent.
- Add flour, and stir until well mixed. Cook for 1 minute.
- Add evaporated milk.
- Meanwhile, in another pan cook gnocchi according to the package directions.
- Add carrots and chicken to the soup pot. Stir often, it should start to thicken slightly.
- Add chicken stock, cooked gnocchi, spinach, thyme, salt and pepper. Cover, and heat for 5 minutes, until heated through.
Adapted from Pass the Sushi
Check out our Copycat Olive Garden Crockpot PASTA FAGIOLI