Sunday, March 21, 2010

Chicken and Gnocchi soup



I enjoyed making gnocchi a few months ago and wanted to try a different recipe. Soups are one of my favorite meals to make and we especially love creamy soups. This recipe is supposed to be similar to a soup served at The Olive Garden restaurant.

Olive Garden Chicken and Gnocchi soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tbsp. butter
4 tbsp. flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tbsp. extra virgin oil
1/2 tsp. thyme
1/2 tsp. parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi

Sauté the onion and garlic in the butter, 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, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments: I made my own potato gnocchi rather than buying it. It was extremely filling, but delicious. I had been wanting to try soup in bread bowls from Panera Bread and figured I would give it a shot. It made for a heavy meal with the bread and filling soup, but it was certainly excellent.

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