A few months ago I had tried a Chicken and Gnocchi soup at Olive Garden that I really liked. Gnocchi (pronounced nyoh key) is a potato dumpling. The other day I was sitting at home craving the soup and decided to take it upon myself to find out if anyone else has figured out how to make something similar at home. The great thing about this recipe is that when you are planning to make the soup – you can chop up the veggies the night before and pre-cook your chicken or buy chicken that is already cooked. The soup cooks pretty quickly, so it is an easy meal to make.
- 3-4 chicken breasts, cooked and diced
- 4 cups of chicken broth
- 1 stalk of celery, diced
- 1 garlic clove, chopped
- 1 carrot, shredded
- 1/2 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon of thyme
- salt and pepper to taste
- 16 ounces of potato gnocchi (found in the grocery aisle with pastas)
- 1 1/2 cups of half and half
- 1/2 cup of heavy cream
- 1 cup of fresh spinach, chopped
- Saute the onion, celery, garlic, carrot and onion in oil over medium heat.
- Add chicken, chicken broth, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 5 minutes.
- Add half and half and heavy cream and simmer for another 5 minutes.
- Add spinach and cook for another 1-2 minutes until spinach is wilted.
- Serve and enjoy!