This soup, inspired by Olive Garden’s Chicken and Gnocchi soup, was a big hit at our house – I will definitely make it again. I served it with sliced whole grain bread and it was very filling. Ours ended up being a bit spicy and I can only deduce that when we chopped the onions and peppers for the freezer (I used sautéed onions and peppers from the freezer instead of chopping them when I made the soup), that we were also chopping jalapeno peppers with the same knife. Although unexpected, the extra kick was actually a nice addition to the soup.
Chicken and Gnocchi Soup
- 4 tablespoons butter
- 1/2 cup celery, chopped
- 2 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 4 tablespoons flour
- 1-1/2 cups half and half
- 1-1/2 cups milk
- 28 oz chicken broth
- 1 cup cooked chicken, diced or shredded
- 1 pound potato gnocchi
- 1 cup fresh spinach, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- Freshly grated Parmesan cheese for garnish, optional
- Melt butter in a large soup pan. Sauté onion, pepper, garlic, and celery in butter until transluscent and tender.
- Add flour and stir until vegetables are coated with flour. Continue cooking over low heat, stirring constantly, for 1 minute.
- Add milk and half and half. Cook over medium heat, stirring regularly, until mixture starts to thicken.
- Add chicken broth and again cook over medium heat, stirring regularly, until mixture thickens to desired consistency (soup should be chowder-like in consistency).
- Cook gnocchi according to package instructions.
- Add chicken, gnocchi, spinach, thyme, and parsley and stir gently. When soup is heated through, serve with Parmesan cheese on top.