Sunday, November 8, 2015

Chicken Gnocchi Soup

My husband and I attended a wedding this past summer for one of my husband's cousins.  After the ceremony, a group of us went to Olive Garden for dinner.  Bruce and I split an order of their delicious Gnocchi Soup.  I loved it, and Bruce also enjoyed it, except for the spinach...

So naturally, I sought to make a husband-friendly version (sans spinach) at home, and we were quite happy with the results of this creamy and tasty soup, bursting with flavor, moist chicken, and fluffy gnocchi, this meal is filling and perfect for a cold Autumn evening.

Chicken Gnocchi Soup


3 Tbs butter
2 Tbs olive oil
1/2 c. onion (chopped)
1/2 c. carrots (diced)
1/2 c. celery (diced)
4 cloves garlic (minced)
1 tsp salt
1/2 tsp pepper
1 1/2 tsp garlic salt
1 Tbs basil
1/3 c. flour
4 c. chicken broth
1 1/2 c. half and half
1 3/4 c. cooked chicken (diced)
17 oz. potato gnocchi


In a large soup pot, heat the butter and oil together over medium-high heat.  Add the onion, carrots, celery and garlic and cook until tender.  Add the salt, pepper, and garlic salt, stirring often.

Add the flour to the vegetables, stirring frequently for 2-3 minutes.  Add the chicken broth and half and half, stirring until thoroughly incorporated.  Add the basil and cooked chicken.  Bring the soup to a boil, then reduce heat and simmer for about 20 minutes.

While the soup is simmering, cook the gnocchi according to the package directions, then drain and add them to the soup.  Add additional garlic salt and basil to taste.


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