Chicken Gnocchi SoupCourse: Dinner, LunchCuisine: ItalianDifficulty: Easy
This has become an easy winter staple in our household. Originally a Olive Garden copycat, I tweaked the recipe to make it my own. I find that it pleases everyone, which is becoming increasingly more difficult as my kids get older. This soup is so simple to put together, fast, and it’s great topped with parmesan cheese. If you prefer, make the recipe gluten free by substituting GF flour and Rice Gnocchi, it is great either way! Enjoy!
2 Tbsp Olive oil
1 Tbsp Butter
1/2 Sweet Onion
1 cup shredded carrots
2 stalks celery, sliced
4 cloves garlic, minced
1-2 tsp kosher salt
1 tsp freshly ground pepper
2 Tbsp flour, for roux
4 cups Kitchen Basics Chicken Stock
1 heaping Tbsp of Better than Bouillon Chicken Base
1 cup water
2 cups rotisserie chicken, shredded or cubed
1 Tbsp fresh thyme leaves
2 cups tender spinach
1 1/2 cups half and half
Garlic powder, onion powder, any other seasoning you fancy
Parmesan Cheese for topping
- Heat the butter and oil in a dutch oven or heavy bottomed soup pot. Add the onion, carrot, celery, garlic, salt, and pepper and cook until softened, about 5 minutes.
- Stir in the flour with a whisk to the vegetables and butter and oil. Slowly add the chicken stock, Better than Bouillon, and water. Heat to a simmer for about 10 minutes.
- Add Chicken, Thyme, Gnocchi, Spinach, and Half and Half. Cook about 2-3 minutes more until the gnocchi is cooked and the spinach is wilted.
- At this point, add any extra spices, like garlic powder, onion powder, etc. to exemplify any additional flavors you fancy. Enjoy immediately and share, share, share!