Chicken ~ Gnocchi ~ Soup ~ Plus a Bonus Recipe!

The first time I sampled chicken gnocchi soup was at Olive Garden.  From the 1st taste, I was hooked! However, our limited budget did not include frequent trips to the popular Italian restaurant, so I  began to search the Internet for a copycat recipe.

After much trial and error ~ combining recipes together and adding my own ingredients, here is my version of Chicken Gnocchi Soup.  May I add that every time I make this soup I get recipe requests and am frequently asked to bring this particular soup to potlucks.  Enjoy!


Shelly's Chicken Gnocchi Soup


Ingredients:

4 T (1/2 stick) real butter (no substitutes!)
2 T olive oil
1 medium onion, minced
1/2 c finely chopped celery
1/2 c finely chopped carrot
2 cloves minced garlic
1/3 c flour

1/2 c dry white wine (you can leave this out)
1 box chicken stock (the stock makes this more flavorful than broth)
1 qt. half and half

3 cans cooked chicken breast, drained (you can also use 3-4 cooked chicken breasts that are chopped)
4 sprigs fresh thyme (1 t dried)
2 T chives, fresh or dried
1 t cracked black pepper

1 lb. pkg gnocchi (found either with the pasta or in the international section)
2 c water
2 c chicken broth
1 t salt

1/2 pkg fresh spinach


Directions:

In a large stockpot, melt butter and olive oil together on medium heat.  Add in onions, celery, carrots and garlic.  (I usually throw in some kosher salt and some cracked black pepper, too.)  Saute on high heat until the carrots & celery are softened.   Immediately sprinkle the flour over the veggies and cook for about 1 minute.

Deglaze the pan with the white wine (or chicken stock).  Add in chicken stock and half and half.  Add in chicken, thyme, chives and pepper.  Turn heat down to medium low.

Meanwhile, fill large saucepan with water/broth mixture.  When it comes to a boil, add salt and gnocchi. Cook until the gnocchi floats to the top.  Immediately transport the gnocchi to the soup mixture.

Add in fresh spinach leaves, cooking until wilted and tender.

Serve with a sprinkle of freshly grated Parmesan cheese, an Italian salad, plus garlic bread sticks.  Can you say yummy?

So, what do you do with the rest of the spinach?  Here's another soup idea!




5 ~ Ingredient Tortellini Soup 

Ingredients:

1 box vegetable broth
1 can Italian-style tomatoes (with basil and oregano)
1 bag frozen tortellini (usually found by the frozen bread)
1 8-oz. pkg cream cheese, cut into little cubes
1/2 bag fresh spinach

Directions:

In either a Crock-pot or a stockpot, pour in all ingredients and stir, heating thoroughly ~ making sure the cream cheese melts completely and tortellini is cooked through.

* Cooking in the stockpot takes about 30 minutes, or you can cook it in the Crock-pot on high for about 4-5 hours, low for 6-8.  Delish!