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In all honesty, the original recipe for this Chicken Gnocchi Soup claims to be a copycat for Olive Garden’s. Over the years, however, I have done some doctoring to the recipe and find that my recipe creates a delicious, creamy soup that is better than what you get at the restaurant. If you don’t believe me, try it for yourself. This Chicken Gnocchi Soup is rich, creamy and perfect for the cold evenings that are upon us. It’s easy to make and sure to please everyone in the family!
Ingredients:
- 1 fully cooked rotisserie chicken
- 2 tablespoons butter
- ½ cup celery
- ½ cup onion
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 3 cups chicken broth
- 1 16 oz package potato gnocchi
- 6 ounces fresh baby spinach (Ribboned)
- 16 oz half and half cream
- ½ teaspoon of parsley
- ½ teaspoon thyme
- Salt to taste
- Pepper to taste
Directions:
- Shred the entire rotisserie chicken, including the skin. Set aside.
- Heat the butter in a soup pot, add celery, onion, garlic, carrots, parsley and thyme. Sauté until onions become translucent. Add chicken and chicken broth and bring to simmer.
- Stir gnocchi into simmering soup, cooking until they float. Stir in spinach, cook an additional 3 minutes until wilted.
- Add half and half, allow to heat thoroughly. Serve
Note: I have never had an issue with the consistency of this soup, however if you desire thicker soup, add flour in increments of 1 tablespoon until desired consistency is reached. For thinner soup, add milk in increments of 1/3 cup until desired consistence is reached.