Chicken Gnocchi Soup

Here’s a recipe for one of my favorite soups. I first tried Chicken Gnocchi Soup at Olive Garden and loved it. So, after a bit of research and some trial and error I came up with a recipe I really like - and my girls love it as well!

I always double this recipe so that we can have leftovers. This is one dish that seems to taste even better the next day.

1/3 cup butter
2 cloves of minced garlic
1 lb. of chicken -(I use an entire bag of chicken breast- boil then cut into chunks)
1/3 cup flour
1 to 2 carrots - cut into thin strips or shredded
1/4 onion shredded - I like to use a sweet onion
1/2 bag frozen spinach
2 cups whole milk
2 cups heavy cream or half and half
3 chicken bullion cubes
Cracked pepper to taste
one bag of Gnocchi - I usually find these at Kroger & Target

I start by boiling my chicken so that it can cool enough to be cut into strips.

I then prepare the onions, carrots, celery (you can also add mushrooms if you like). I blanch them in two cups of water in a separate pot. Add salt, pepper, and bullion cubes.

In my large soup pot I met the butter - add the garlic and sautee - add the chicken making sure it is coated in the butter. Then add the flour and mix well until the flour is cooked into the chicken (be careful not to let anything stick to the bottom of your pot at this point). Next, add the heavy cream and milk -stirring frequently. After this warms well, I add the gnocchi, the blanched vegetables, and the spinach. Sometimes I will add water at the end if I’m wanting to stretch the soup.

We serve with garlic bread sticks.