This is an easy to prepare recipe, but it is going to taste like you spent hours at the stove making your family a delightful chicken and potato gnocchi soup. You can find the gnocchi in a couple of different places in your supermarket, my local stores sells shelf stable potato gnocchi where dry pasta is sold. In higher end grocery stores I have seen this sold in the fresh sections where refrigerated ravioli or tortellini are sold.
You can also “lighten” this soup by using 2 cups of half and half and 2 cups of milk. I bet you can even substitute milk for the half and half all together and it’ll taste great.
Chicken and Gnocchi Soup – Olive Garden Copycat Recipe
1 C chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 (14 ounce) can chicken broth
1 C celery, finely diced
2 garlic cloves, minced
1 1/2 C carrots, finely shredded
1 1/2 C onion, finely diced
1 C fresh spinach, coarsely chopped
1 T extra virgin oil
1/2 t thyme
1/2 t parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when 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 seasonings, simmer until soup is heated through.
Makes 6 servings