love of local in Utah
Chicken Gnocchi Soup
For some weird reason we went to Olive Garden as a family the other day. I could barely eat the entree, but they brought out this soup that all four of us loved. Even so, I knew I could make it MUCH better, and I did.
Chicken Gnocchi Soup
Ingredients
- 1 whole chicken, cooked and diced (I throw mine in the crockpot, let it cook on high for 4 hours, de-bone and dice)
- 4 cups chicken stock
- 1/2 cup half and half
- 1/2 cup cream
- 2 stalks celery
- 3 garlic cloves minced
- 2 carrots minced
- 1 onion minced
- 1 1/2 cup fresh spinach
- 1 tablespoon olive oil
- 1 sprig fresh thyme
- salt and pepper
- 16 ounces potato gnocchi
- 1 1/2 cups of Parmesano Reggiano
Directions
1. Make a “Mirepoix” which is your onion, celery and carrot minced, sauteed in oil and seasoned with salt and pepper until onions are translucent.
2. Add 4 cups of chicken stock, cream, half and half, gnocchi and diced chicken.
3. Boil for as long as your gnocchi directions advise you to (I did 12 minutes)
4. Add your sprig of thyme and let simmer for 20 minutes. Remove the sprig of thyme. I like doing it this way better because then the thyme is not too overpowering.
5. Trim spinach stems and throw in. Let them wilt and cook for 2-3 minutes
6. Right before serving, add 1 1/2 cups of Parmesano Reggiano
Perfection! A very heavy soup, perfect for winter.
